New Cream Puff Cafe Opening Soon

The magic-makers at Beta5 Chocolates are on the cusp of a big-little move, expanding operations into the space right next door.

I visited the 2,200 sqft space with founders Adam Chandler and Jessica Rosinski (and their adorable kid) just before the long weekend. Unit #409 is adjacent to the original address at 413 Industrial Avenue (just east of Main Street), so it wasn’t much of a stretch. They’re essentially stringing the two spaces together allowing both production and packaging to grow while also providing a new retail and 16-seat cafe experience.

As you can see from the images above and below, renovations are well underway with the bones of the new counter and coffee bar starting to take shape. When they launch later this year (around the middle of November) customers can expect a selection of chocolates and cream puffs in display cases, plus an espresso machine pulling hot stuff. We can also anticipate several different house croissants to start making appearances once their systems are properly dialled in, and when summer returns it will bring with it more ice cream socials. It all sounds pretty sweet. Take a closer look…

  • IMG_3392
  • IMG_3409
  • IMG_3411
  • IMG_3412
  • IMG_3417
  • IMG_3418
  • IMG_3422

There is 1 comment

  1. Fabulous news! Love Beta5, and have always secretly hoped for something like this. Look forward to checking it out.

‘Harvest Noodles’ Opening Soon on Union Street

Chef Andrea Carlson is moving the noodle soup component of Harvest to a new, 25-seat space two doors down from the original.

Bourdain’s Beloved ‘Lunch Lady’ Opening New Vietnamese Eatery in Vancouver

The Tran family is turning their Five Elements Cafe into a new Vietnamese restaurant with some help from a famous friend...

Straight & Marrow Opening Soon on Powell Street

Provence Marinaside and Nuba Gastown kitchen veteran Chris Lam has picked up the old Bistro Wagon Rouge space.

Potluck Hawker Eatery Opening Soon

The new Southeast Asian street food spot is coming to us this Spring from veteran Longtail Kitchen chef, Justin Cheung.