4717 Hastings St., Burnaby | 604-428-4200
Tuesday – Friday: 8 am – 6 pm
Saturday: 8 am – 5 pm
Sunday: 9 am – 4 pm

Monday: Closed


Haiti Single Origin 65% dark hot chocolate and spiced pineapple gel.
Served with a marshmallow meringue treat.
Available: January 19 – February 13

Inspired by French Toast, this 34% Zephyr hot white chocolate features a maple drizzle and pecan crunch.
Served with a mini brioche bun.
Available: January 19 – February 13


A recent gold-medal winner at the International Chocolate Awards, Christophe Bonzon is a Swiss-trained “Confectioner” or in more familiar terms, Pastry Chef/Chocolatier.

His resumé is studded with a decade of intense apprenticeships and coursework in the fine art of pastry and chocolate, both in his native Switzerland and in France. Amongst many other institutions he has studied under some of Europe’s grand masters at Zurich’s Chocolate Academy, and at l’Ecole du Grand Chocolat Valrhona in France. Various professional postings followed, including as pastry chef at Confectionary Schneider in Switzerland, followed by Choux Cafe in Western Australia. Christophe worked as an Executive Pastry Chef at one of the finest French Pastry Shops in Perth. More recently Christophe was the Executive Pastry Chef at the award-winning CinCin Restorante in Vancouver.

WEBSITE: http://www.christophe-chocolat.com
EMAIL: info@christophe-chocolat.com
TWITTER: @Chez_Christophe
FACEBOOK: Chez-Christophe-Chocolaterie-Patisserie