Burnaby—(March 15, 2016) Chez Christophe Chocolaterie Patisserie's new, larger shop in Burnaby Heights—boasting 2,100-square-feet and space for twenty seats—moved just across the street from its original location as the team also celebrated their third anniversary right in time for Easter.
Award-winning pastry chef and chocolatier Christophe Bonzon along with wife/partner Jessica continue to bring a taste of Switzerland with their selection of fine handcrafted chocolates, macarons, bars, cakes, many other decadent desserts, and savoury viennoiserie pastries.
Chez Christophe celebrated by showcasing their new Easter collection of chocolates and treats including two special new egg-themed, edible sculptures.
Bonzon trained under Europe’s best grandmasters at Zurich’s Chocolate Academy and at L’Ecole du Grand Chocolat Valrhona in France before going on to win gold at the 2014 International Chocolate Awards World Final and four awards at the 2015 World Chocolate Masters Canadian Final.
The 2016 Easter collection of modern eggs (with bonbons inside) includes the new Eggmont the Mountie (with hat and all) and Le Petit Poussin (cracking out of its egg shell) in addition to favourites La Poulette (chick), Caved Egg-Within-An-Egg, and Hop Hop the Bunny.
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