Over the last few decades grocery stores have moved farther and farther away from in-store produced baked goods to premixes and mass produced products from centralized factories. There’s certainly been some health and safety concerns driving that decision. Donut fryers being a perfect example. Nasty business getting burned frying doughnuts. But have you tried a grocery store donut lately? It’s fu**ing terrible.Economics play a role in this move as well. It’s expensive to have a bunch of journeyman Baker’s working in your store. And certainly there are efficiencies from mass producing product in one location for many retailers.Technology is improving and there are some products that are actually quite good. There are some fine all butter croissants and Danish to be had from your local grocer. But the fast majority still are not professional baker quality products.This has opened the door though for the small bakery to make a comeback and we’re seeing more and more of them pop up around the Greater Vancouver area, much to my applause. I wish I was a bit younger with more energy and could open my own Bakery. Far too old for that now though. But I can use my knowledge and expertise from 36 years in the industry to figure out some of the better options for higher-end baked goods in the city.
Chez Christophe is a professional bakers wet dream.
These delicacies were tried over a few visits, and there will be more. This bakery is that good.
Fruit topped Financier.
Most often found as a small, gold bar shaped cake, a Financier is make from butter and almond flour. Its usually very moist, allowing even a two day old cake still moist enough to be enjoyed.
This fantastic version is covered with fruit and nuts, similar to how a fruit tart would be presented.
10/10
Pain au Chocolate
Just look at all those layers of flakey, buttery goodness. Of course the true appreciation is the skill and technique that goes into making croissants.
10/10
Trio de Chocolat
Three different chocolate mouses, white, dark and milk. All excellent. Though what elevated this was the chocolate crumb on top. It made some excellent chocolate moves into a fantastic eating experience.
Tart au Citron
A light, tangy lemon curd on delicious wafer. The lemon curd struck the perfect balance between sweet and sour, and was light enough not to feel like it was too much.
10/10
Tiramisu
A lovely modern take on the Italian classic. Rich and creamy with the chocolate layer giving a nice textural component.
9/10
Mabgo Chocolate
A chocolate mouse done with a mango mousse inside, the nango flavour was surprisingly intense. And a beautiful complement to the dark chocolate.
8/10
Homemade chocolates. Ok this is where I can really get into trouble.
At about $2.50 each you can’t exactly be gorging yourself on these.
But what a delight. I’m not going to list all the flavors but here’s a photo of the chocolate legend.
The 9 piece box
While all were delicious, the Tom Collins and the Champagne Grapefruit stood out to me. High quality chocolate with extraordinary fillings, ones you won’t find elsewhere. I mean come on, a Gin chocolate? Fantastic!
10/10
Its been four visits so far, every one an great experience.
Next time your in North Burnaby it’s definitely worth your time for a stop in. There’s nothing here to disappoint.
Oh ya, they do coffee really well too.
