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Chez Christophe – Patisserie

Happy Tuesday great foodie friends.

The Vancouver lower mainland is blossoming into a culinary wonderland.
Just about 1 year ago Chez Christophe opened their doors in Burnaby BC.
Christophe Bonzon is no stranger to Vancouver as he was the head pastry chef at Cin Cin for 2 years then he decided to open his own patisserie in North Burnaby – Chez Christophe
Location: 4712 Hastings Street, Burnaby BC.

Who is Christophe?
Swiss born Christophe first discovered his passion for chocolate and the age of ten while he was helping his mother make truffles for Christmas gifts.

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.

Now Christophe and his lovely wife Jessica, along with their great assistants create pastry and chocolate magic everyday (open Tuesday- Saturday with special hours during the holidays)
The quality and aromas are noticeable from the second you walk in the door.

Christophe will always find his way to say hi to all that walk in the door or at the very least a friendly wave from behind the finishing room that you see through the glass.
At Chez Christophe you will find fresh made pastries every morning as simple as a traditional croissant

or one that is filled with extra treats like the double baked maple pecan croisssant to warm your tummy. The pastry is light, flakey and buttery just as you should expect from a traditional croissant.

And enjoy it with a fresh cup of coffee of your liking.

From looking into the pastry showcase your eyes are quickly are pulled to the chocolate and sweet pastry / cake showcase and your mouth likely will start to water at the delectable treats in front of you.
You will surely recognize some flavor pairings but also notice some creative twists created by Chez Christophe.
Christophe only uses the best quality chocolate that he imports from fine European routes in Switzerland and France as well specialty chocolate from Cacao Barry

Some of my favorites are the Treo

Which is layers of light, dark and white chocolate mousse with a dark sponge bottom and a ganache like top all that truly melt in your mouth like chocolate silk.
We had a special occasion that we needed a special cake for and we chose the Treo with a special show piece.