About Ganache Patisserie

Owner and pastry chef, Peter Fong, opened Ganache Patisserie in December of 2003 - the culmination of a dream to bring a little taste of Paris to Vancouver. Born and raised in Vancouver, Peter’s passion for baking followed him throughout high school and university, where he graduated with a bachelor’s degree in genetic engineering from the University of British Columbia. After a backpacking trip through Europe and France, and experiencing the French passion for food and what the true art of pâtisserie could be, Peter decided to change careers, follow his heart, and become a pastry chef. After graduating from the Baking and Pastry Arts program at the Dubrulle International Hotel and Culinary Institute, Peter completed his apprenticeship and obtained his journeyman’s Red Seal certificate during his 7-year stint working at local upscale hotels, including the Fairmont Château Whistler, the Fairmont Hotel Vancouver, and the Delta Pinnacle Harbourside. Inspired by trips to Paris and its haute pâtisserie, Peter’s dream was fulfilled with the launch of Ganache Patisserie, and a French pastry shop in Yaletown was born. 

 

Since opening, Ganache has established a reputation for its creative, modern twists on traditional French recipes and desserts. With signature entremets like the Chocolat-Banane and Blanc Fraisier, Ganache has garnered attention from worldwide media outlets and recognition as one of Vancouver’s top dessert destinations. A key ingredient on Ganache’s menu is chocolate and more specifically, Cacao Barry chocolate from France. Proudly dedicated to using Cacao Barry, Peter has a relationship as a Chocolate Ambassador to Barry Callebaut’s Chocolate Academy in Montreal. Peter’s ambassadorship involves the promotion and education of Cacao Barry chocolates at local events and industry demonstrations. In creating edible works of art, including custom cakes, Peter has established himself as one of Vancouver’s premier wedding cake artisans with numerous wedding-