This year, I resolved to eat more ice cream. I’m pleased to say I didn’t restrict myself to just ice cream — and with help from a few local businesses, it was a sweet year indeed. Here are some of this year’s storymakers and what they’re looking forward to in 2015.
Peter Fong, Ganache Patisserie
“For me, it’s always about getting better.”
This January, Peter Fong unveiled an expanded Ganache, with café seating for 20 and a bigger kitchen. “It’s more room to do our chocolate production and things for Christmas,” says Fong. He’s had requests for cake-decorating and macaron classes, which means a bit of reorganizing. “It’s a real working kitchen. It’ll take some work to turn it into a space I’d be happy to have people come into sit down and learn in.”
Josie Fenton, Rain or Shine Ice Cream
“My personal thing is to be better… in all sort of aspects of my life: my relationships, fitness, eating, trying to make the best product for our company.”
Rain or Shine ice cream has come down from a “crazy summer,” says co-owner Josie Fenton, and just celebrated its first anniversary in November.
With the pint fridge stocked and seasonal flavours on the chalkboard, Fenton’s looking to add ice cream cakes and pies to the menu. Notably, the shop is open New Year’s Day, with a cadre of boozy flavours (spiced rum eggnog, mulled wine sorbet and Brassneck brewery ice cream) to help take the edge off your hangover.
Daniel Wong, Crackle Crème
“I’m getting pretty good at people skills but I think I still need to work harder at it.”
Daniel Wong is still bruleeing custards like nobody’s business. He has seasonal flavours such as peppermint mocha, and rum and eggnog — the latter topped with candy cane bits that look like stained glass when they’re torched. The former automotive refinisher has a big project for 2015, in the form of a 1970s Volkswagen bus that he hopes to turn into a food truck. “It’s got good bones,” he says. Crackle Crème will be closed for three weeks beginning Dec. 25 while Wong eats his way across Paris, London and Wales.
Christophe Bonzon, Chez Christophe Chocolaterie Patisserie
“I would like to be able to exercise a little bit more.”
It’s not like Christophe Bonzon has been busy. This fall, his Bonbons Ananas Avocat won gold medals in the International Chocolate Awards — first in the Canadian competition, and then at the world finals in London. (Disclosure: I was the 2013/14 Canadian partner for the awards.) The winning piece features an unusual pineapple-avocado ganache and pineapple-lime jelly, all inside a caramelized white chocolate shell that looks like a petite dinosaur egg.
In April, he’ll be one of five hand-picked competitors in the Canadian qualifier of the World Chocolate Masters. The winner will represent Canada at the world finals in Paris, in October. Chez Christophe will be closed Jan. 1–13.
Watermelon, Commercial Drive Licorice Parlour
“I don’t make New Year’s resolutions but every year I quit one thing for a year… I haven’t quite decided what that will be.”
Watermelon has had a great year. “Nobody’s going to make a million dollars in a candy store but my candy sales have been going at a really great rate,” she says. In January, her eclectic wares included licorice, hula hoops and quinoa waffles. Since then, she’s added rainbow sunglasses and a curious type of snorting cocoa that she brought back from Belgium in her carry-on luggage.
•••
As for me, I resolve to play: with my food and my words, and maybe most important, to play outside. Happy New Year.
