"More than 10 years ago, my wife Lisa and I began the journey to realize our lifelong dream: to be independent, have fun, make people laugh and, of course, prepare the most delectable handcrafted chocolates and pastries imaginable. Step by step, we continue to strive for perfection driven by our love and passion for food and people."
A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany in 1918. Thomas carried the torch and continued his family’s long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.
In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art and Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows.
While Thomas is a world away from his roots in the Haas family cafe, the values on which he was raised remain ever true: a commitment to excellence driven by a genuine passion for food, his co-workers, and the people he serves.
"I want the business to be better, not bigger. Better to the staff, better to the environment, better to customers. I could have 30 stores - but I know I wouldn’t enjoy not knowing everyone by name."