YEW’s Pastry Chef Bruno Feldeisen Launches New Dessert Menu

AND Takes to the Edible Canada Food Stage at Vancouver Home & Design Show – October 15

Think Rustic, Simple, Homemade. Like Mom’s (but way better)!

You know when you just want a sliver of pie?  So do we.  That’s why YEW is now offering three different serving sizes of our delicious home-style pies.  Slivers, Slices and yes, whole pies!

YEW’s new dessert menu is broken up into three categories – Homestyle Baking, Just for You and Big Finish, though each has a similar sentiment.  Simple and approachable desserts with a dollop of whimsy and fun.  Fruit cobblers and pies, our “mason jar” S’more, a Chocolate Tart with Cracker Jacks, Italian Beignets, an ice cream extravaganza and more!

First generation French, born in the small town of Clermont-Ferrand, Bruno Feldeisen is best known for his delectable, one-of-a kind desserts. His sweet career began at 16 when he apprenticed in one of France’s most renowned chocolate shops, Les Palets d’Or in Moulin.  After graduating with the highest score in the country he was scooped up by world-famous Chef Alain Ducasse, where he worked as a Chocolatier developing a line of truffles for the Hotel De Paris in Monaco.  This former Four Seasons New York Pastry Chef is feeling back at home under the Four Seasons flag.

“At home” is exactly how Chef Bruno wants you to feel when enjoying the delicious new dessert line up at YEW.  Like mom’s (but way better)!

Visit the Edible Canada Food Stage at Vancouver Home & Design Show on October 15 at 12noon to watch Bruno demo and sample his take on the S’more. 

Want more?  Click here for one of Bruno’s Delicious Pie Recipe- Royal Gala Apple BC Blueberry Pie

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