Thomas Haas Fine Chocolates & Patisserie (Kitsilano)

by KimHo on November 13, 2009 · 15 comments under: British Columbia,Food,Restaurant



Thomas Haas Fine Chocolates & Patisserie
2539 West Broadway
Vancouver, BC
Thomas Haas Fine Chocolates & Patisserie on Urbanspoon

After my burger in Moderne Burger, I was ready to drive back and continue for the rest of the day… Almost… I remembered the previous time I tried to go to Moderne Burger, there was a shop with an opening soon sign. The name of the to-be-open-soon shop? Thomas Haas… Yes, the same Thomas Haas in North Vancouver! (And which I blogged a bit over a year ago, check it here). Sure, I was still full from the burger but, hey, that does not mean I can’t buy something for later!

Yup, that is Thomas Haas himself whipping some cups of coffee (and doing some deco on the drinks)… You have to admire one thing: how many times you have gone to a restaurant that has the name of the (celebrity) chef but he/she seldom cooks there? Sure, there is an executive/head chef heading the kitchen and maintaining his/her standard but… But… Isn’t that cheating to a certain extent? It is as if you ordered duck and was given chicken instead. OK, bad analogy but you get the idea. However, that brings another question: If he is in the Kits location… Who is heading the North Vancouver location? Well, if he is preparing the chocolates and then deliver it to the other location, I think that is an acceptable compromise. What goodies? How about something like this?


Click on the picture to open a larger version in a separate window.

Yup, that was a chocolate sculpture in the shop that day. It makes me wonder how much effort it takes to make one of these… But, regardless, it is not something I want to eat anyway. Instead, I would rather eat these:

But, since I was full, I could only order/eat that much. Still, I went ahead and ordered two items which I would end up eating later that night. After making my order (which I will admit they have a decent queue management system) and paying for them, it was the waiting game. But, at that moment, I found out a fatal flaw design of the shop: acoustics are terrible. That day the shop was packed full and, as you can guess, people were chatting in the shop while eating their goodies. So, when my order was called, I couldn’t hear a thing. I found out later that I was called at least two other times before I actually picked it up. Darn… Anyway, to what I ordered:


In here, *one* small piece of pastry.

Item #1… No, this wasn’t inside that “container” – this was given to me in a paper bag. And what is this? A double baked almond croissant (?). I am not 100% certain of the last part because, again, of the noise I couldn’t hear the full name of the pastry, other than the “double baked’ part. Anyway, it wasn’t THAT flaky; however, I don’t think it would have been a good idea in this case, as I am not sure how it would have matched the inside, which had a near custard consistency. It wasn’t that sweet either which suit me fine. One thing that was missing or could have improved was the almonds (oddly). I somehow wished it was a bit more toasted…

This is what was inside the container: a pear tart. Size-wise, it is really small. How small? Take a bill, fold it horizontally. It is large enough to “cover” the bill. But, then again, it is one of those good things can come in small packages. Again, it wasn’t that sweet (though I am sure lots of sugar was used) but still had some pear taste to it – but again, there was the piece of fruit… Now, not perfect either, though. I found the portion a bit too small! :D

While overall they were good, they weren’t cheap. The total cost of both pieces were just under $10. Ouch! And, again, it is located in my twilight zone so, from that perspective, it is doubtful I would go there on a frequent basis – most likely once in a blue moon. In the meantime, I guess it will be Fratelli for me!

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{ 12 comments… read them below or add one }

1 Mijune November 13, 2009 at 2:21 am

OMG!!!! You ordered my FAVOURITE croissant!!! I LOVE THOSE!!!! Except you’re right doesn’t look flaky. It doesn’t looke authentic French, but it’s STUFFED with almond filling and I LOVE that part. So it still looks really good.

2 KimHo November 13, 2009 at 4:24 am

Mijune, if it tastes good I think I will give it some wiggle room and give it thumbs up, hehehehe.

3 gigi November 13, 2009 at 9:24 am

I wonder if the croissant would have tasted better and would have been more flaky if you had eaten it in the store? Next time, try their chocolate sparkle cookies! They are a bit pricey but very tasty! I’m cheap so I’ve been making them at home but I still can’t replicate them exactly. :)

4 Anita November 13, 2009 at 10:22 am

Ohhhh yum!!! I’m gonna check that out. One of the places that has a really good almond croissant is in Granville Island. :p

5 KimHo November 13, 2009 at 4:02 pm

Gigi, there are some chances but, then again, it was packed up so no chances I would have eaten them right there…

Anita, really? What is the place’s name? I might/will give it a try, hehehehe.

6 CheapAppetite November 14, 2009 at 11:10 am

Yikes. these pastries are pricey. But they look really good though. And I would probably enjoy them since they are not too sweet.

7 KimHo November 14, 2009 at 9:21 pm

Tana, ah, eat with the eyes! :D

8 Corian November 19, 2009 at 9:55 am

Um, comparing Fratelli’s to Haas is like comparing Hon’s with Kirin. Both have their places in the dining scene in this city, but cater to different people/tastes.

9 KimHo November 19, 2009 at 6:10 pm

Corian, welcome! While I do get the gist behind your comparison, in the end, I do not think it is a good one, as there are a lot of pastry shops that are inferior to Fratelli’s. In the end, I will go to Thomas Haas for special ocassions; otherwise, for regular sweet cravings (which are far and between), I will stick with Fratelli’s. ;)

10 Su-Lin November 28, 2009 at 1:32 pm

If I’m not mistaken, almond croissants are never as flaky as fresh croissants as they’re usually made with day old croissants. dipped in sugar syrup and filled with frangipane and baked again (hence double baked). I love the chew they have!

11 KimHo November 28, 2009 at 2:15 pm

Su-Lin, I did not know about that (I don’t really bake). Thanks for letting us know! Still, it tastes good… (droooool).

12 holly January 27, 2010 at 12:06 pm

Ganache makes a better almond croissant. I found these ones a bit dry, maybe they’re meant to be as Su-Lin says, they’re baked traditionally using day old croissants. However, I prefer mine fresh and Ganache’s croissants are the best I have found so far.

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