Bienvenue Thierry Mount Pleasant opens in Mount Pleasant

BIENVENUE THIERRY MOUNT PLEASANT

– Maître Artisan Chocolatier and Pâtissier Chef Thierry Busset invites Mount Pleasant into a world of the finest French chocolate and pastry –

One of Canada’s leading hospitality groups, Toptable Group, is excited to announce that after almost a decade of delivering French-inspired pastries, desserts and chocolates on Alberni Street, Chef Thierry Busset and his team are preparing to open their iconic palm wood door at 265 East 10th Avenue in Mount Pleasant this November.

“Offering Thierry to another Vancouver neighbourhood has been a vision of mine for many years,” said Chef Thierry Busset. “I can’t wait to welcome our new community into the shop this fall – whether it be for a cappuccino, pastry or to pick up our finest chocolate or a cake for a special occasion.”

“Thierry’s passion and commitment to his art and to serving an unparalleled level of hospitality is what we’re most excited to bring to the neighbourhood of Mount Pleasant,” said Michael Doyle, President, Toptable Group.

Bringing to life the look and feel of storefront pâtisseries from Thierry’s native France, guests will enter through the shop’s iconic palm wood front door into a beautifully designed 2000 square foot café and retail space complete with classic French pâtisserie style finishes. To ensure only the highest quality, a wide range of products will be displayed in cases custom built in France uniquely designed for the presentation of chocolates and pastries.

Situated at the corner of Main Street and Kingsway Avenue, Thierry Mount Pleasant will be open daily. For further information or to place orders for pick-up, the team is happy to help customers by telephone at (604) 608-6870 or online at thierrychocolates.com.

Facebook: @ThierryChocolat
Twitter: @thierrychocolat
Instagram: @thierrychocolat
#VeryThierry

ABOUT CHEF THIERRY BUSSET

Born in Auvergne, France, maître artisan Chocolatier and Pâtissier Chef Thierry Busset honed his craft at the hands of the masters, including notable chocolatier Bernard Sicard in Auvergne and later at Pilati Pâtisserie in the Loire Valley. He was pastry chef to a trio of three-star Michelin restaurants in London: Le Gavroche (Albert Roux and Michel Roux Jr.). The Restaurant Marco Pierre White and The Oak Room (Marco Pierre White). A lasting legend in many European pastry kitchens, his former colleague Chef Gordon Ramsay called him “one of the finest pastry chefs in the world”.

Upon moving to Vancouver, Chef Thierry led the pastry programs at two of Thierry’s sister venues, CinCin Ristorante + Bar and West Restaurant + Bar, with an innovative approach to desserts, chocolates and breads. “Widely regarded as one of North America’s finest pastry chefs” by notable publications like Vancouver Magazine, Chef Thierry focused the experience he gained from his multiple award-winning successes with Toptable Group to open Thierry chocolates where he shares his dream of showcasing art through the science of pâtisserie.

Media release and images provided by Molly Ray, Toptable Group.

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