Sugar Fix is a series profiling desserts in Vancouver. Bakery and café owners divulge the three desserts that are most likely to fly off their shelves, as well as which of their products are their personal favourites. Next up is Ganache Patisserie.
Ganache Patisserie is run by Peter Fong who works his magic behind the counter in the charming shop in Yaletown. It is an eat-in and take-out dessert stop with minimal seating. The shelves are stacked with all things sweet including croissants, macarons and cakes. His inspirations are embedded in a love for the French patisserie tradition. Peter Fong is also known for his unique and elegant swoon-worthy wedding cakes. Mock versions are purposefully placed throughout the store instigating a whimsical fantasy of wedding planning bliss.
When in Yaletown, a trip to Ganache Patisserie is a must. For first time visitors, Peter Fong picks out his top three favourite, must try confectionery masterpieces that showcase his eclectic flavor and texture choices.
My favorite of the three was the Chocolat-Banane. I was told that this dessert is one of the most popular. With this cake, Peter Fong has effortlessly combined a seemingly complicated mixture of varying textures and flavors. The dessert boasts of hazelnut dacquoise, dark chocolate and caramelized banana. There is a mousse-like quality to the dessert, but also a portion of moist cake and praline crunch. For anyone who has clear boundaries between desserts and fruit, have no fear, the banana flavor is a subtle accent to this sophisticated dessert.
The Coco Velours Rouge at Ganache Patisserie is an icing lover’s fantasy turned reality. Let’s just say the icing to cake ratio is nowhere near 1:1. Thin layers of red velvet cake are nestled between copious amounts of coconut cream cheese mousseline and hints of chocolate. Red velvet cake is not traditionally a dessert that includes chocolate. At Ganache Patisserie, however, they manage to incorporate chocolate into most, if not all, of their desserts. I’m certainly not complaining.
The Passion et Chocolat is far from simplistic. The dessert includes passion-fruit cream, mango-papaya gelée, Ghana milk chocolate mousse and flour-less cocoa sponge. It is almost too pretty to cut into. I appreciate the subtlety of banana in the Chocolat-Banane but the fruit, in this dessert, created a surprisingly explosive flavor that I thoroughly enjoyed. The respectable use of a myriad of textures and varying fruity flavors keeps with Ganache Pattiserie’s ambitous effort to put modern twists on traditional desserts.
Peter Fong creates the most jaw-dropping, awe-inspiring wedding cakes. His designs are a true testament to his creativity and attention to intricate detail. Upon perusal of his online gallery and in-store mock wedding cakes, I could not help but fantasize about having a wedding of my own one day. I envision an elegant white multi-tiered cake adorned with delicate sugar-paste flowers and edible pearl details. A wedding is one of the most important days of a girl’s life; a gorgeous dress and the perfect cake are sought after months prior (or if you’re anything like me, years in advance). Peter Fong is definitely a go-to for brides in Vancouver and someone I would trust to encapsulate my vision when the time comes. Now to finding a consenting husband for this dessert-loving, chocolate-hoarding wannabe bride.
1262 Homer Street
Sunday and Monday: 11 a.m. to 5 p.m.
Tuesday to Friday: 11 a.m. to 6 p.m.
Saturday: 11 a.m. to 7 p.m.
Written by Sunita Bassra. Connect with Sunita on Twitter at @sunita_bassra.