A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of handcrafting chocolates and pastries in the kitchen of Café Konditorei Haas, opened by his great-grandfather in 1918 in the Black Forest region of Aichhalden, Germany. After honing his craft as an apprentice in Michelin-starred restaurants across Europe, Haas was lured to Vancouver to take on the position of Executive Pastry Chef at the Four Seasons Hotel. Thomas later set his sights on New York, where he helped restaurateur and Chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan’s Upper East Side. But Vancouver’s scenic beauty beckoned him to return, and it was there that Thomas and his wife Lisa, began the journey of realizing their life-long dream; to be independent, to make people laugh and to prepare the most delectable handcrafted chocolates and pastries imaginable.

Thomas Haas Chocolates & Pâtisserie has evolved into a dynamic and stylish chocolaterie, pâtisserie and cappuccino bar. After launching in North Vancouver in 2004, it quickly became a destination spot for locals and visitors alike. In 2009, Haas and his wife opened a second location in the Kitsilano area of Vancouver. Haas eschews the notion of assembly lines and mass production, and instead trusting his talented team of 38 pastry chefs, chocolatiers, and staff, whose finesse and sensitivity is expressed in each and every hand-spun confection.

Haas remains committed to carefully selecting and sourcing only the finest, high-quality raw ingredients for his chocolate creations, including B.C. wine, oak barrel-aged maple syrup from Quebec, Tahitian vanilla beans, fresh citrus zest, loose-leaf teas and organic herbs and spices. His cakes and pastries also feature authentic accents such as Fraser Valley hazelnuts and berries, and Okanagan fruits infused with fresh-roasted coffee, as well as liqueurs from Alsace and the Black Forest region.


See the recipes below courtesy of Chef Thomas Haas:

Pineapple Carpaccio with Coriander



Asiago Lemon Thyme Scones


 Rhubarb and Quark Cheese Strudel


Pear Almond Tart with Blackcurrant