It鈥檚 barely 9 a.m. on a Saturday morning, but at Thomas Haas Chocolates and Patisserie (2539 West Broadway), things are in full swing. Over the whirr of the espresso machine, I overhear bits of conversation, with croissant, chocolate and ohmigodsogood cracking through the din. While some people are content with just caffeine, most have a plate in front of them 鈥� pastries for most and cakes for the eager few.
At first glance, the shop is a jewel box of impeccable chocolates, butter-laced pastries and Instagram-worthy desserts. But behind the scenes is a love story between partners, in every sense of the word.
It all started in the fall of 1995. Thomas had just relocated from his native Austria to be the executive pastry chef at the Four Seasons Hotel. As department head, he stayed at the hotel until he found more permanent accommodation.
In the front office of the hotel was Lisa, who was born in Jamaica and raised in Toronto. 鈥淚 was always calling him to ask when he was leaving,鈥� Lisa says, 鈥渟o I could sell his room.鈥�
Despite machinations within the hotel to match the two, Lisa was seeing someone else. The following spring, newly single, she and Thomas were hanging out as friends. 鈥淪omething hit me and I realized that, you know, I might kind of like this guy.鈥�
The rest, she says, is history.
After a stint in New York City, where Thomas worked for Daniel Boulud, the couple 鈥� who were now a family 鈥� returned to Vancouver. While consulting for the Metropolitan Hotel, Thomas noticed a dearth of fine chocolate in the city.
So, he started a makeshift chocolate workshop in the basement of the family鈥檚 North 麻豆传媒映画townhouse.
鈥淗e would work 12 hours at the Met, come home, have dinner, then go into the basement and make chocolates,鈥� Lisa recalls. She looked after their two children and handled the paperwork. 鈥淎nd I had to clean everything,鈥� she says. 鈥淭here I [was] in the kitchen with the big pans, the enrobing line, trying to get the chocolate out of the microwave.鈥�
After a few months, they moved the chocolate operation to a friend鈥檚 warehouse. They stayed there for the next four years, supplying luxury hotels with top-notch chocolate.
In Christmas 2004, they moved into their first retail location in an unassuming cul-de-sac behind the North Shore Auto Mall. Most times, it鈥檚 bursting with people.
鈥淸The caf茅] is so small because Thomas and I thought we鈥檇 be able to manage it,鈥� Lisa recalls. 鈥淸Like] someone would ring a little bell and we鈥檇 run out and say, 鈥榃hat can we help you with?鈥欌��
Naturally, when they opened their West Broadway location in 2009, they made space for a larger caf茅. Similarly, their menu has evolved over the years. 鈥淚 think Vancouver鈥檚 palate is becoming more refined,鈥� says Lisa. And on the fact that so many chocolate and pastry shops have opened in recent years: 鈥淚t keeps you on your toes. It means we鈥檙e constantly improving.鈥�
Together, Thomas and Lisa Haas have built a marriage, a family and a business. 鈥淚n the business, he鈥檚 trying to delegate, to take a step back and let people grow. But to his core, he still remains the same. He has the same integrity and fierceness 鈥� or you could say stubbornness,鈥� she laughs.
And outside of the business? 鈥淚 think in terms of family, he has mellowed a little bit,鈥� she says, 鈥渂ut I have to say, he鈥檚 still just Thomas.鈥�
