#84 MARIAH CHERRY
(Cafe service and takeout)
Available: January 15 - February 14, 2022
Why eat cake when you can drink it? This is a rich, 69% Or Noir dark chocolate infused with Kirsch and Amarena cherries. Topped with whipped cream and sprinkles. If you love Black Forest cake this hot chocolate is for you!
Paired with a heart-shaped, dark chocolate shortbread cookie.
.
#85 - HOPSCOTCH BUTTERSCOTCH
(Cafe Service and takeout)
Available: January 15 - 31, 2022
Feel the sugar! PICAchef's exclusive "the Dark Side" Or Noir 69% chocolate blended with a salty-sweet, brown sugar butterscotch and finished with whipped cream and a butterscotch drizzle.
Paired with a dark chocolate sable brownie topped with butterscotch shards and cocoa nibs.
#86 - EARL GREYCOUVER (GF)
(Cafe service and takeout)
Available: February 1 - 14, 2022
Brighten up the grey days of winter with PICAchef's Or Noir 69% dark chocolate steeped in fragrant Earl Grey with a touch of bergamot.
Paired with an Earl Grey macaron with a milk chocolate ganache.
(GF) = Gluten-Free
Location: 1505 West 2nd Ave. (Entrance on Anderson St.)
Hours: 9 a.m. to 5:30 p.m., daily
Directions
Telephone: 604-734-4488
Website: picachef.com/blue-hat-bakery-cafe
Email: bluehatbakery@picachef.com
Instagram: @picachef
Facebook: /picachef
Twitter: @picachef
Blue Hat Bakery-Café at Pacific Institute of Culinary Arts is located at Granville Island. The bakery-café offers French-inspired pastries, hand-made confectionaries and baking along with artisan sandwiches, light lunches, and fresh and frozen meals to-go for enjoyment at home. The menu changes regularly and is overseen by an award-winning team of international pastry and culinary chefs hailing from around the globe.
Guests can choose to dine indoors in a bright and spacious café while taking in the stunning water and city skyline views. Or as an alternative, they may also take their meals outside on the large, heated and covered patio, under strings of sparkling lights -- all the better to watch the bustling energy of the island go by.
This website uses cookies. By continuing to use this site, you accept our use of cookies.