Thomas Haas


When Pastry Chef Thomas’ great–grandfather opened the Café Conditorei Haas in 1918, it began his family’s pastry traditions.

Every generation after that continued the tradition of the family’s Black Forest cakes and other local sweets. Chef Thomas is a fourth-generation pastry chef who grew up and trained in the pastry shops of Germany. He then headed to Switzerland, France and North America to gain more experience.

Chef Thomas worked in several Michelin-starred restaurants in Europe before moving to Canada as Executive Pastry Chef at the Four Seasons Hotel in Vancouver. In 1998 he moved to New York City to open Daniel Boulud’s Park Avenue restaurant, Daniel, as Executive Pastry Chef. While in New York, he was named one of the Top 10 Chefs in America by Chocolatier and Pastry Art and Design magazines.

In 2000, Chef Thomas returned to Vancouver and started his own business, Thomas Haas Fine Pastries and Desserts Ltd., where he began hand-crafting chocolates for some of the finest restaurants and hotels in Canada and the United States. His specialties include hand-crafted chocolates, wedding cakes, pastries and desserts.

Chef Thomas amassed a number of accolades over the years, from his chocolates and desserts to his famous hot chocolate. In 2010, Thomas was named one of the Top 10 Chocolatiers in North America by Dessert Professional Magazine and “Pastry Chef of the Year” by The Vancouver Magazine in 2011 and 2013.

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