Owner and pastry chef, Peter Fong, opened Ganache Pâtisserie in December of 2003 – the culmination of a dream to bring a little taste of Paris to Vancouver. Born and raised in Vancouver, Peter’s passion for baking followed him throughout high school and university where he graduated with a Bachelor’s degree in Genetic Engineering from the University of British Columbia. After a backpacking trip through Europe and France, and experiencing the French passion for food and what the true art of pâtisserie could be, Peter decided to change careers, follow his heart and become a pastry chef. After graduating from the Baking and Pastry Arts program at the Dubrulle International Hotel and Culinary Institute, Peter completed his apprenticeship and obtained his journeyman’s Red Seal certificate during his 7 year stint working at local upscale hotels including the Fairmont Château Whistler, the Fairmont Hotel Vancouver and the Delta Pinnacle Harbourside. Inspired by trips to Paris and its haute pâtisseries, Peter’s dream was fulfilled with the launch of Ganache Pâtisserie and a French pastry shop in Yaletown was born.
Since opening, Ganache has established a reputation for its creative modern twists on classical recipes and desserts. With signature entremets like the Chocolat-Banane and Blanc Fraisier, Ganache has garnered attention from worldwide media outlets and recognition as one of the top dessert destinations in Vancouver. A key ingredient in Ganache’s menu is chocolate and more specifically, Cacao Barry chocolate from France. Proudly dedicated to using Cacao Barry, Peter was recently appointed as a Chocolate Ambassador to Barry Callebaut’s Chocolate Academy. Peter’s ambassadorship will involve the promotion and education of Cacao Barry chocolates at local events and industry demonstrations. In addition to his love of working with chocolate and creating custom cakes for all special occasions, Peter has established Ganache as one of Vancouver’s premier wedding cake artisans with numerous wedding cakes being featured in top end wedding publications like Real Weddings, Wedluxe and Perfect Weddings. Most recently, Peter and his team won the Best Wedding Cake category at the 2010 and 2011 Professional B.C. Wedding Awards.
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