One-liner: Tasty cakes and bon bons would have been great but a tiny blemish on a partially spilled latte spoiled the experience, just slightly
Highlight: Dark Chocolate Cake
Price per person: $7-15
Would I go back? Yes.
Check out my blog post for the full review!
Temper Chocolate & Pastry is located in West Vancouver in the Dundarave neighbourhood. Owner and chef, Steven Hodge grew up in this neighbourhood and decided to put his years of experience to use by opening up his own shop. He has a plethora of experience working with world renowned restaurants.
Richest chocolates, flakiest pastries and melt-in-your-mouth desserts? Yes, please. This is why you need to head to West Vancouver’s Dundarave village to visit Temper Chocolate & Pastry, a cafe/shop with all sorts of deliciousness. Behind all this is Chef/owner Steven Hodge, a Cordon bleu trained pastry chef, who had grown up in the same neighbourhood of his shop.
By Nancy March 6, 2016 Bakery, British Columbia, Canada, Coffee Shops, Desserts, FOOD, Vancouver No Comments. Temper Pastry West Vancouver is a chocolatier and patisserie in the Dundarave neighborhood. White marble, cement and wood frame this quaint European style cafe. Owner and Chef Steven Hodge grew up in the same neighborhood and studied at the California School of Culinary Arts, specializing in pastry and chocolate. His resume boasts Le Caprice Restaurant, Gordon Ramsay’s 3 Michelin star restaurant, Royal Hospital Road, Wolseley Restaurant, and along side renowned pastry chef Thomas Haas.
Already fans of Thomas Haas, we were pretty sure we'd enjoy chef Steven Hodge's shop, considering he'd worked there previously.
And we did! Tasty Stumptown Coffee, beautiful sweet treats, nice bright shop & big patio.
On the day of my birth my partner brought me to a bakery to choose my own cake. He did his research and even found one I have never been too. Located in the Dungrave area, in West Vancouver, an area I don’t visit often. The cafe’s name was catchy, though I immediately thought it referred to anger, as apposed to the treatment of chocolate.
Our metro area doesn't know how lucky they are to have the out of this world patisserie's and such talented chefs behind them. Chef Steve Hodge is the magician behind Temper and the flavors from the great spot in West Vancouver's Dunderave. Stop in from everything from a perfect coffee, artisan sandwiches or a VIENNOISERIE or a delectable pastry. This location has a great ambience and is a perfect spot for a healthy or sweet lunch or your morning coffee with your favorite pastry. I would say yes every time if someone asked me to go to Temper
On Stop 29 of our weekly Search for Vancouver's Best Coffee, we visit Temper Pastry whose owner and chef, Steven Hodge, trained under pastry genius Thomas Haas. Temper's main focus is as a chocolate and pastry shop. They also serve Portland, Oregon's Stumptown Coffee.We like the upscale and modern design of Temper which is a study of clean white marble, wood, glass. It's a small room with a bit of an odd L-shape, but there's plenty of seating options. Even more seating - all modern and elegant - is outside on their pretty street level patio. There's lot of protective shade from black patio umbrellas and the privacy of tastefully square cut shrubbery.
I love the treats here at Temper Pastry. I ordered almond croissants, passionfruit, lemon tart and a few chocolate ice cream bats and they were delicious!
Every Day Is A Food Day
+4
Last week The PR Company invited me to Temper Pastry for their summer soirée and new menu launch. Temper has both seating indoors and outdoors. The patio was perfect to enjoy the sunny evening. Temper's croissants go through a three-day process: a 17 hour-polish and 24 hour dough. He also uses high quality ingredients like European butter to ensure that the croissants are the flakiest they can be. I got to try the Almond Croissants, which I had high expectations for, knowing that he had trained under Thomas Haas. Thomas Haas definitely makes the best croissants in Vancouver in my opinion, and you can tell that Steven has learned to do just that. These croissants were flaky and melted in your mouth. There were also various truffles, which were also exceptional.
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