Tag Archives: Ganache Patisserie

Valentine’s Day Sweets Round Up

Valentine’s Day Treats Around Vancouver

There’s a few sweets about town that I can’t help but wish I could indulge in, but I’m going to save my calories for dinner, as we’ve got a chef coming in to cook for us and the men looks superb! These items are definitely calling me though.

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Grounds For Coffee – Heart Shaped Cinnamon Buns

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Beta 5 Chocolate – Cream Puffs

Temper Chocolate

Temper Chocolate – Chocolate Hearts

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Thomas Haas – Cookie and Chocolate Box

ganache

Ganache Patisserie – Cakes

Valentine's Day

TWG Tea – Mon Amore Tea and Macarons

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Notte’s Bon Ton Bakery – Chocolate Hearts

nudienudie

AND here’s a healthy choice for those who are watching what they eat this Valentine’s Day Zazubean -Nudie – Extra Dark Chocolate with Coconut Sugar instead of cane sugar.

Be Mine

Are you prepared for Valentine’s Day, or do you still need some sweet treats for the loved ones in your life? We’ve got a list of a few decadent creations you can pick up to ensure the foodies in your life love you even more!

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Whether you need a four piece treat ($8.50) or a larger box or lace heart ($49.50), Chocolatas in Granville Island has a selection of gorgeous locally made chocolates just waiting for you.

temper

West Vancouver’s Temper Pastry features 4 heart shaped chocolates; 70% dark chocolate ganache, mango martini, raspberry & lemon and strawberry caramel and a beautiful selection of chocolate heart shaped boxes filled with truffles and chocolates and our signature Valentine’s Temper Bear. You can also order one of their individual heart shaped caramel and chocolate mousse cakes.

Beta 5 cream puff

Over at Beta 5, they’ve painted their cream puffs red! Available now thru February 14th! A four-pack is ($16).vietnamese coffee: coffee + blonde chocolate cremeux  |  coffee + condensed milk chantilly raspberry earl grey: raspberry mousse  |  earl grey custard  |  vanilla chantilly dark chocolate caramel: whipped dark chocolate ganache  |  dark chocolate and caramel cremeux  |  salted caramel  |  dark chocolate salted caramel: caramel chantilly  |  salted caramel  |  flaked sea salt. Pick up at 413 Industrial Avenue.

Faubourg

It’s all about the pastries at West Van and Kerrisdale’s Faubourg .Wow them this Valentine’s Day with a Pink Macaron Heart, Passion Delight, Valentine’s Éclair, Milk and Dark Lipstick or Mini Marshmallows!

chocolate arts

Chocolate Arts has the gorgeous Eternity, a stacked pair of hollowed out chocolate hearts filled with 21 assorted chocolates and truffles, Paramours who prefer their sweets tempered with a dash of salt will delight in the Soul Mates duo of tiered heart shaped chocolate shells, filled with salted toffee wafers. For something a touch more whimsical, the Mi Amore hides 14 assorted chocolates and truffles within its crisp chocolate shell and is decorated with more edible red hearts.

ganache

Ganache Pâtisserie is announced two new creations for this upcoming Valentine’s Day, two versions of the traditional gâteau Concorde.  A harmony of fruit and floral accents, Saint Valentin Concorde Framboise et Rose 2015 ($28.95) layers a raspberry mousseline, lychee mousseline and rose water-raspberry gelée with layers of rose scented meringue while its top is finished with vanilla chantilly cream, crispy raspberry meringue sticks, fresh raspberries, white chocolate hearts and candied rose petals.  For the chocolate lovers, Saint Valentin Concorde Café Chocolat 2015 ($28.95) is composed of malted cocoa meringue layers, a dark chocolate coffee ganache, a malted chocolate mousse and coffee parfait while vanilla chantilly cream, crispy cocoa meringue sticks, milk chocolate hearts and malted chocolate marshmallows decorate its top.  Available in a 4″ size made for 2, both Saint Valentine Concorde Framboise et Rose 2015 and  Saint Valentin Concorde Café Chocolat 2015 will be available starting February 7th and pre-orders are strongly recommended for pickups on Valentine’s Day, Saturday February 14th. Visit Ganache at 1262 Homer Street in Yaletown.

Tracycakes Cupcakes

cookie bouquet

Out in Langley and Abbotsford Cookie Bouquets and Cupcakes are all the rage at Tracycakes Cafe. Order easily online for pickup!

Urban Tea Merchant

The Urban Tea Merchant might be the spot to visit should your love, love tea? The Love Me Keepsake Tin Tea is fine green tea and fragrant floral blossoms. 150g of loose Love Me Tea retails at $60.

They’re also doing a special Valentines Day Tea Feb 13-15. 

Ganache Patisserie Saint Valentin Noisette Mango Chocolat 2012

Ganache Pâtisserie is excited to announce its newest creation for this upcoming Valentine’s Day.  Saint Valentin Noisette Mango Chocolat 2012 ($24.95) starts with a dark chocolate mango mousse layered with a chunky mango compote, moist chocolate cake and a foundation of caramelized banana cremeux, caramel crunch and a hazelnut shortbread base.  The entire gâteau is glazed in a deep red raspberry chocolate glaze with a duo of chocolate hearts decorating the top.  Saint Valentine Noisette Mango Chocolat 2012 will be available starting February 6th and pre-orders are strongly recommended for pickups on Tuesday February 14th.

Ganache Pâtisserie’s entire menu and all contact information can be found online at www.ganacheyaletown.com or just visit Ganache at 1262 Homer Street in Yaletown.

Two New Bûches de Noël for 2011

With the holiday season fast approaching, Ganache Pâtisserie is pleased to introduce two new creations for this year’s bûche de noëlChocolat Amande Croquant 2011 enrobes a central core of griottine cherry gelée and milk chocolate macadamian nut cremeux with an amaretto-scented dark chocolate mousse as it rests on a foundation of moist chocolate financier sponge and caramel crunch.  Based upon Ganache’s popular red velvet cake, Bûche Coco Velours Rouge introduces a touch of the holidays with gingerbread chocolate ganache being layered with moist red velvet cake and coconut cream cheese mousseline with an exterior masking of cream cheese buttercream sprayed in a red chocolate velvet.  Both Chocolat Amande Croquant 2011 and Bûche Coco Velours Rouge are available in a 6”size (feeding 6-8 people) for $29.95 and a 12”size (feeding 12-15 people) for $49.95.

For a more traditional bûche de noël, Ganache is offering 2 flavours: Bûche au Chocolat: a chocolate sponge roulade rolled with a dark chocolate pastry cream filling, sour cherries and finished with chocolate buttercream, meringue mushrooms and holiday chocolate décor; Bûche au Marron: a coffee sponge roulade rolled with a chestnut pastry cream filling, chestnut pieces and vanilla buttercream and traditional yulelog chocolate décor. Both traditional bûches are available in an 8” size (feeding 8-10 people) for $38.95 or a 12” size (feeding 12-15 people) for $48.95.

Advanced orders for Christmas are recommended for pickups on December 20th to 24th and please note our holiday hours below as Ganache will be closed for an extended period from Christmas Day to the first week of January.

Ganache Pâtisserie’s holiday hours for December and January will be as follows:

Saturday, December 24th – 11am to 5pm

Sunday, December 25th to Thursday, January 5th – Closed

Friday, January 6th – regular store hours

The entire menu, holiday store hours and all contact information can be found online at www.ganacheyaletown.com.   Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of holiday chocolates, cakes and treats.

Ganache Patisserie Saint Valentin Noisette Passion 2011

Ganache Pâtisserie is pleased to announce its newest creation for this upcoming Valentine’s Day.  Saint Valentin Noisette Passion 2011 ($24.95) takes a crispy chocolate hazelnut tart shell encasing a silky hazelnut ganache studded with toasted hazelnut pieces, and tops it with a 70% dark chocolate mousse containing a hidden passionfruit crème brûlée centre and a crown of pink chocolate hearts with fresh raspberries.  Saint Valentine Noisette Passion 2011 will be available starting February 8th and pre-orders are strongly recommended for pickups on Monday February 14th.

Ganache Pâtisserie’s entire menu and all contact information can be found online at www.ganacheyaletown.com or just visit Ganache at 1262 Homer Street in Yaletown.

Ganache Patisserie Bûche de Noël 2010

With the holiday season around the corner, Ganache Pâtisserie is pleased to present this year’s rendition of its modern bûche de noël.  Containing a central core with hidden layers of passionfruit caramel parfait, milk chocolate parfait, and vanilla guimauve, Passion Praline Chocolat 2010 is completed by a dark chocolate mousse studded with pecan praline pieces, rum-scented apricots and a chocolate brownie biscuit base.   Passion Praline Chocolat 2010 is available in a 6”size (feeding 6-8 people) for $28.95 and a 12”size (feeding 12-15 people) for $48.95.

For a more traditional bûche de noël, Ganache is offering 2 flavours: Bûche au Chocolat: a chocolate sponge roulade rolled with a dark chocolate pastry cream filling, sour cherries and finished with chocolate buttercream, meringue mushrooms and holiday chocolate décor; Bûche au Marron: a coffee sponge roulade rolled with a chestnut pastry cream filling, chestnut pieces and vanilla buttercream and traditional yulelog chocolate décor. Both traditional bûches are available in an 8” size (feeding 8-10 people) for $37.95 or a 12” size (feeding 12-15 people) for $47.95.

Advanced orders for Christmas are recommended for pickups on December 20th to 24th and New Years Eve pickups on December 31st

Ganache Pâtisserie’s holiday hours for December and January will be as follows:

Friday, December 24th – 11am to 5pm

Saturday, December 25th – Closed

Sunday, December 26th – Closed

Friday, December 31st – 11am to 5pm

Saturday, January 1st to Wednesday, January 5th – Closed

Thursday, January 6th – regular store hours

The entire menu, holiday store hours and all contact information can be found online at www.ganacheyaletown.com.   Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of holiday chocolates, cakes and treats.

    ©Ganache Pâtisserie 2010

For more information, please contact:

Peter Fong
Ganache Pâtisserie
1262 Homer Street, Vancouver, BC V6B 2Y5

Phone:  604-899-1098

E-mail: ganache@ganacheyaletown.com

Ganache Patisserie’s – Seasonal Inspirations For Spring & Summer

Ganache Pâtisserie is pleased to announce its newest creations for this year’s combined Spring/Summer 2010 collection.  Light and fruity, Framboise et Yuzu ($5.75) encapsulates a Japanese-style yuzu cheesecake centre, green tea ladyfinger sponge and fresh raspberries with an ethereal framboise mascarpone cream.  Taking the best of red velvet cake and coconut cream pie, Coco Velours Rouge ($5.75) layers moist red velvet cake with a dark chocolate ganache, coconut cream cheese mousseline, and a frosting of vanilla chantilly and coconut flakes.  A subtle combination,  Rooibos Abricot ($5.75)  pairs a milk chocolate rooibos tea parfait with a brandy parfait centre that sits on a sacher sponge foundation with layers of praline crunch and housemade apricot-ginger compote.  From the retirement of Guava Exotique arises Guave et Fraises ($5.75): an exotic strawberry-guava bavarian cream compliments a vanilla-rhubarb compote centre, lychees and layers of strawberry madaleine sponge.  And for the chocolate lovers, Chocolat Cerise Epicée ($5.75) surrounds a white chocolate crème brûlée and sour cherry core, with a dark chocolate molé mousse and spiced chocolate sablé base.

On Saturday June 19th, 2010, everyone is invited to our Yaletown location for the official launch of our Spring/Summer 2010 menu.  Throughout the day, there will be samples of our new Spring/Summer desserts, draws for doorprizes and much more.  

The entire menu, store hours and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of chocolates, cakes and treats.

News from Ganache Patisserie

On Saturday February 6th, 2010, Ganache Pâtisserie will be celebrating its Six Year Anniversary with the launch of this year’s Winter 2010 Menu.  Ganache invites everybody to drop by throughout the day as there will be samples of the new Winter 2010 desserts, draws for doorprizes and much more. 

A common theme unites Ganache’s latest dessert creations: classic flavour combinations with a twist.  Cassis Chocolat ($5.75) presents a bittersweet dark chocolate mousse surrounding a centre of tart cassis mousse and fresh raspberries kissed with Grand Marnier, all sitting on a crispy chocolate sablé base.  Pistache et Citron ($5.75) combines a lemon chiboust cream with a griottine cherry gelée centre and milk chocolate ganache to sit on a chewy pistachio macaron base.  Filling out the trio, Chocolat Gingembre ($5.75) is composed of a creamy milk chocolate and ginger mascarpone cream, layered with a blood orange gelée and dark chocolate praline crunch and buttery chocolate Madeleine biscuit.

The entire menu, store hours and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of chocolates, cakes and treats.

Please note that Ganache Pâtisserie will be open 7 days a week during the entire Olympic period.

Ganache Patisserie’s Fall Desserts

Ganache Pâtisserie is pleased to announce the addition of four new desserts to this year’s Fall 2009 Menu.  For all the chocoholics, Pur Chocolat ($5.75) starts with a flourless chocolate espresso cake baked with a housemade chocolate biscotti crust while a layer of bittersweet moist chocolate cake supports a sinful dark chocolate caramel mousse.  Poire et Chocolat Epicé ($5.75) hints at the upcoming holiday season with a milk chocolate gingerbread mousse surrounding a spicy cinnamon parfait and port-poached pears with a foundation of walnut cake.  Another variation of the Gâteau Concorde, Concorde Praliné ($5.75) takes light and crunchy hazelnut cocoa meringue layers and alternates with a layer of chocolate guimauve, a dark chocolate praline mousse and chocolate chantilly cream on top.  Created with chestnut lovers in mind, Marron Cubique ($5.75) sandwiches a smooth chestnut mousseline and chestnut whisky ganache with tender coffee butter cake layers and a frosting of chestnut buttercream.

On Saturday November 7th, 2009 Ganache invites the public to the official launch of its new Fall 2009 Menu where there will be samples, doorprizes and more.

The entire menu and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown.