The GOODS from Chez Christophe

Burnaby, BC | Burnaby Height’s Chez Christophe Chocolaterie Patisserie (4717 Hastings Street) is ready to celebrate the arrival of fall with the addition of three pumpkin-flavoured treats: a Pumpkin Tonka Latte, a Thanksgiving Bark, and a limited edition Pumpkin Tart.

“This year, we really wanted to highlight pumpkin because it invokes the essence of fall,” says Christophe Bonzon, pastry chef and owner of Chez Christophe Chocolaterie Patisserie. “It kick starts the new season and gets everyone in the mood for the chillier weather.”

The Pumpkin Tonka Latte ($5.50) is created by talented barista manager Lailla Ahmed. There are no artificial flavours here as Ahmed makes her own pumpkin syrup in-house. The coffee drink is sprinkled with a grated tonka.

Snack on the new Thanksgiving Bark ($11.95/100g) or purchase some as a hostess gift. It features Zephyr caramel chocolate, roasted hazelnuts tossed with warm fall spices, and finished with a touch of pumpkin.

Chez Christophe’s popular limited edition Pumpkin Tart makes a return starting September 29 th to October 9 th , just in time for Thanksgiving. Each slice includes house-roasted pumpkin, maple bavaroise, a delicate cinnamon and Zephyr caramel white chocolate cream, and is topped with a decorative hazelnut sponge. It is available in an individual size ($6.20) and several larger sizes (starting at $25.95). Pre-orders welcome.

For more information, please visit www.christophe-chocolat.com.

DETAILS

4717 Hastings St, Burnaby, BC
Telephone: 604.428.4200 | Email: info [at] christophe-chocolat.com
Web: www.christophe-chocolat.com | Twitter | Facebook | Instagram
Hours: Tuesday-Friday 8am-6pm | Saturday 8am-5pm | Sunday 9am-4pm | Closed Mondays Monday

Gallery

Key People

Christophe Bonzon, Co-Owner & Executive Pastry Chef
Jess Bonzon, Co-Owner

About Chez Christophe

The story of Chez Christophe is a story of love and passion – your Artisans love for sharing his creations and a little bit of his Swiss origins by introducing you to a small taste of Switzerland. Christophe Bonzon discovered chocolate at the age of ten when he was helping his mother make chocolate truffles as a gift for Christmas. Since then the passion for sweet food never left him. Christophe is a Swiss trained “Confectioner” or in more familiar terms Pastry Chef/Chocolatier. Alongside chocolate another of his passions is creating artistic sculptures with sugar. For the meticulous Christophe, his art lies in “the freedom of creativity and my passion for creating artistic sculptures with sugar and chocolate – the opportunities to transform are endless.”

Christophe’s resumé is studded with a decade full of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth.

More recently Christophe was the Executive Pastry Chef at the award-winning CinCin Restorante in Vancouver, Canada. Christophe is a firm believer that you are constantly learning throughout your life for the learning curve never ends.