An internationally acclaimed, fourth-generation pâtissier, Thomas Haas first gained experience in his family’s café in Germany before apprenticing and working in Michelin-starred restaurants in Europe and North America, earning his stripes as Konditormeister, or Master Pastry Chef. Lured by the beauty of Canada’s West Coast, Haas settled in Vancouver, opening two eponymous cafés and launching a line of hand-crafted chocolates and confections available in leading hotels, retailers and restaurants across North America. Using only the finest raw ingredients, Haas eschews the notion of assembly lines and mass production techniques — rather, he leads a talented team of pastry chefs and chocolatiers whose finesse and sensitivity, like his, is lovingly expressed in every hand-spun confection.
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