In this Section
June 24, 2010
Sweet News - PC Confections
Vancouver has a new source of macarons and other sweet treats.
Påtissier Paul Croteau has not only joined refuel and Campagnolo restaurants as their in-house pastry chef, yesterday he launched his own label of handmade pastries and confections that will be retailed directly to the public.
For now, the PC Confections brand of macarons, salted caramels and cocoa-dusted hazelnuts, among other items will sell at the Main Street Farmers Market each Wednesday at the Campagnolo table alongside Campagnolo's housemade pasta. They will also be available for purchase at the restaurants.
Although still under age 30, Croteau's resume displays an impressive list of credentials. In Quebec he studied pastry from M. Bernard Laloi and designed pastry programs for Panache, a Relais & Chateaux restaurant. In France he worked alongside master chocolatier and patissier, M. Patrick Chevallot, the recipient of the prestigious ‘Meilleur Ouvrier de France’ distinction (pastry’s answer to the Michelin Star).
Before returning to Quebec, Croteau worked briefly in Vancouver, creating the in-house dessert items for Boneta, as well for Lumiere when it was owned by Chef Rob Feenie.