Sponsored Ads
‘THE HOUSE
OF HAAS’
The inspiring story of world-class
chocolatier Thomas Haas
Story by: Scott Jenson Photos by: Jacob Couture
As one of Canada’s elite pastry chefs, Thomas Haas is renowned for combining imaginative European craftsmanship with fresh, high-quality ingredients.
His passion for baking and the lure of chocolate emerged at an early age in his native Germany.
Training extensively in Europe, he apprenticed alongside top pastry chefs in Michelin-starred restaurants.
Haas was surrounded by a rich tradition of baking and confectionery, eventually mastering the precision and discipline required to create exceptional pastries and chocolates.
He earned the title of Konditormeister, or Master Pastry Chef, before bringing his expertise to Canada over three decades ago.
The local love affair was immediate.
Today, an unwavering commitment to excellence, creativity and innovation has made the name Thomas Haas synonymous with premium chocolate and artisan desserts.
“Being the fourth generation in the pastry and chocolate craft, I grew up in the business and experienced my grandparents and parents baking, cooking and serving their loyal customers,” he says.
“There was no career decision to make—I was expected to continue…and so I did with no regrets.
During my three-year apprenticeship I did learn from one of the best in the craft but also experienced old-school kitchen discipline, manipulation and mind games.
In hindsight I am even thankful for that part as it taught me how not to live my work life and made me very resilient.”
European training provided Haas a deep appreciation for classic techniques while encouraging him to experiment with new flavours and presentations.
After moving to Canada in 1995, he quickly gained recognition working in several prestigious hotels and restaurants, including Vancouver’s Four Seasons.
Chocolate Raspberry
Mango Passion Fruit Entremets (Entremets
Entremets (Entremets
Chocolat-Framboise)
Mangue-Passion)
Sponsored Ads
Haas earned numerous awards and built a reputation for producing acclaimed confections that were visually stunning.
His dedication to quality impressed customers and industry professionals alike.
“As a young 26-year-old German kid, my early work & travel dreams came true arriving in Vancouver,” adds Haas.
“It felt special yet surprisingly comfortable right from the beginning; the mountains, the ocean, the young vibe and a city which seemed to be big enough to have fun yet small enough to not feel lost.”
In 1998 Thomas (and Lisa) moved to NYC as the executive pastry chef to help famed restaurateur and chef Daniel Boulud launch his flagship restaurant Daniel in Manhattan Upper East Side.
Upon their return back to Vancouver, Thomas and Lisa decided to start their chocolate business in 2001.
“We served over 40 five-star hotels from The Four Seasons to Ritz Carltons and eventually even the White House in Washington, D.C., with our handmade chocolates and confections.”
Throughout his career, Thomas Haas has received numerous awards recognizing his skill and contribution to the pastry industry.
He has been named one of North America’s top pastry chefs and has represented Canada in international culinary competitions.
In 2005, Thomas and Lisa opened their flagship pastry shop and patisserie café in North Vancouver.
It quickly became a favourite destination for chocolate lovers and pastry enthusiasts seeking his culinary artistry.
His achievements have inspired many aspiring pastry chefs who admire his combination of technical excellence, creativity and dedication to continuous learning.
As demand grew, he expanded with a second location on West Broadway in Kitsilano.
Beyond his professional success, Haas is respected for mentoring young chefs and sharing his knowledge through demonstrations and educational events.
“In 2008 the economic crisis happened, affecting many parts of the economy.
Budgets tightened and our lucky streak serving our beloved hotels across the continent ended abruptly.
As for what the future holds for the next generation to follow in his footsteps, Haas is optimistic.
It was perfect timing to give our store another little sister and Broadway was born.”
“Our craft has evolved tremendously over the past two decades and we’re proud to have mentored many young chefs who came through our kitchens and see them creating their own success over the years.
One of the defining characteristics of Thomas Haas Chocolates is the emphasis on handcrafted production.
“We served over 40 five-star hotels from the Four Seasons to Ritz Carltons and eventually
even The White House in Washington DC, with our handmade chocolates and confections.”
Each chocolate and pastry is carefully prepared by skilled artisans.
Our proudest moment yet was when both of our kids, Taylor and Alessa, decided to join the family business as the fifth generation with their objective to also learn the craft and, in their own words, become competent in everything it takes to continue.
This attention to detail ensures that every product meets the highest standards of flavour, texture and appearance.
Haas believes that true quality comes from combining traditional techniques with continuous innovation, resulting in products that delight customers while respecting the craft of chocolate making.
How lucky again!”
Thomas Haas is duly recognized as a leader in Canada’s artisan chocolate industry and through every handcrafted chocolate and carefully prepared pastry he creates, he continues to share his love of the craft.
Sustainability and ingredients play important roles in Haas’s work.
He carefully sources premium chocolate and high-quality ingredients to ensure consistent taste and responsible production.
It’s proof positive that exceptional quality and genuine passion can create an enduring reputation that stands the test of time. T
