Nestled away in West Vancouver's Dundarave Village is a little gem that's an absolute must-visit! Temper Pastry just recently set up shop. Chef and owner Steven Hodge has created a masterpiece by the sea, and after one bite of their flaky pastries, you'll see why his cafe's quickly becoming a local favorite.
Step inside this modern patisserie and prepare to be wowed. The clean white marble and elements of wood and concrete are complimented by the work of local artist Stewart Stephenson and the edible art that surrounds you. From handcrafted chocolates, exquisite desserts and incredible pastries to savory quiches and sandwiches, Temper will satisfy.
The first thing that will likely catch your eye is the amazing chocolate sculptures that change with each holiday. Whether it's a bear, Easter egg or rabbit, they're a work of art! They use a very cool technique to decorate each piece with vibrant colors.
Temper Pastry — Photo courtesy of Temper Pastry
Start with something savory from the menu. The quiches are light and flaky, while the sandwiches are hearty and filling. The California veggie sandwich is packed with roasted vegetables like mushrooms, courgettes, cheery tomatoes and red onion, to name a few.
The freshly baked bread is slathered with a herby pesto and creamy goat's cheese and then grilled to perfection. The Montreal smoked meat sandwich is also drool-worthy.
Sweet treats cannot be overlooked, no matter how hard you try. The allure of these beautifully created gems are a feast for the eyes and your mouth! Should you be in the mood for something small, check out their handcrafted chocolates - the liquid salted caramel is just silly, it's so good. For something flaky and buttery, the coconut croissant will stop you right in your tracks; it's insane.
The cakes and desserts are not only lovely to look at, but they're equally delicious to eat. The lime and coconut is a solid choice. Wash it down with Stumptown coffee, and you're set.
Special Easter treats at Temper Pastry — Photo courtesy of Temper Pastry
Temper's owner Hodge grew up in Dundarave, so the location is near and dear. But before setting roots down, he took the chance to travel outside of Canada and specialize in chocolate and pastry at Le Cordon Blue College of Culinary Arts in Pasadena. After graduating, Hodge got out there and made an impressive resume for himself before opening Temper.
Having worked at Dominic’s Restaurant in West Hollywood, Spago Catering and Porto’s Bakery in California, then Le Caprice Restaurant, Gordon Ramsay’s Royal Hospital Road (a three-star Michelin restaurant,) and the Wolseley Restaurant in London, UK, Steven boasts a well-stocked resume.
After seeing how some leaders in the culinary world operate their business, Steven and his wife Lara packed their bags and came back to Vancouver for an opportunity to work with well-regarded chocolate master Thomas Haas. After a number of years working with Haas, Steven decided that he was ready, and the birth of Temper soon followed.
Now, consider this a warning: should you plan to buy some to take home for the next day, don't be surprised if you can't keep your hands off the goods on your drive home. Temper Pastry is your new best friend.
