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Buttermere Patisserie

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Vancouver, BC
Buttermere Patisserie

A combination of Parisian pastry techniques with Asian flavours produce desserts, cakes and delicaci

09/07/2026

Somehow, my birthday passed right in the middle of another full workday. 🎂

A lot of people asked me, “Why are you still making other people’s cakes on your own birthday?”

Honestly, seeing people happy when they receive their cakes is already such a good birthday gift for me. 😉

I’m also really grateful for all the love and support since I came back to Vancouver. My days have been packed, but I feel fulfilled and genuinely happy.

Before taking my two-year break, I was working nonstop and somehow lost myself along the way. I thought maybe I just needed to stop everything for a while. But when I finally had all the freedom and nothing I had to do… I felt lost too. 😂

That’s when I realized it was never really about working too much or too little. I just needed to find a rhythm that felt right for me.

And I think I’ve finally found my sweet spot between work and life. ✨

I still love creating, making desserts, meeting people, and challenging myself just without putting the same pressure on myself that I used to.

In another month and a half, I’ll be leaving Vancouver again for a little while. This time, I’m not worried about what’s next. I’m actually excited about the people I’ll meet, the places I’ll go, and whatever new experiences and challenges are waiting for me.

Another year older, and I definitely still don’t have everything figured out or maybe I don’t need to.

I’ll just keep creating, exploring, meeting new people, and seeing where life takes me.

Happy birthday to me 🎂

And thank you for keeping me so busy, Vancouverites. 🫶🏻🤪

09/03/2026

🌕 MOLTEN MOON 🌕. Black Sesame × Yuzu

A lot of you have been asking if I’m making mooncakes this year…

Sorry — no mooncakes this time. There are already so many amazing mooncake selections out there, so I thought I’d create something different.

I realized I’ve never made a cake for Mid-Autumn Festival before — so here it is: Molten Moon. 🌙

Inspired by the contrast of deep, nutty black sesame and bright Japanese yuzu.

🖤 Black sesame sponge
🍋 Candied yuzu
🖤 Black sesame praline cream lava
🍋 Yuzu ganache

The roasted, slightly bitter nuttiness of black sesame is balanced by the fragrant citrus and gentle acidity of yuzu. The yuzu cuts through the richness of the sesame praline, while the molten sesame centre makes it extra creamy!

Rich. Toasty. Citrusy. Molten.
A little different from your traditional mooncake. 🌕✨

08/31/2026

What exactly is SWEET SOCIAL?

Inspired by CAKE PICNIC ®, I wanted to create our own gathering here in Vancouver — a place to connect, create, share, and meet people who love desserts as much as we do.

Think of it as one giant dessert table — made by everyone.

🎂 Bake a cake
🍰 Bring it to the table
🥄 Taste everyone’s creations
💬 Meet new people & share ideas

No competition.
No judging.
And you definitely don’t need to be a professional baker.

Just a room full of people who love creating, baking, eating, and talking about desserts.

Bring your creation, leave with a box full of sweets, and hopefully some new baking friends too. 🫶🏻

WHAT’S INCLUDED 🎟️

- A beautiful venue
- 10” × 10” take-home cake box
- Beverage
- Prizes & surprises
- Meet fellow bakers & dessert lovers
- And A LOT of cake

📍 Richmond, BC — secret venue revealed to registered guests
📅 September 20, 2026
⏰ 11 AM–2 PM
🎟 Registration via link in bio (Eventbrite)
🐣 Early Bird pricing until September 5

Limited spots available.

So… what are YOU bringing to the Sweet Social table?

08/21/2026

🌴🖤 TROPICAL NOIR

Saving this one for last !

Coconut • Pandan • Black Sesame

I spent almost 3 months in Thailand recently, studying Thai, travelling around, eating A LOT 😂 and honestly just enjoying being a student again instead of thinking about work 24/7.

Pandan and coconut were literally everywhere, little desserts, markets, cafés, street stalls…

So of course, some of that inspiration followed me back to Vancouver 😂

For this flavour, I made a creamy coconut pandan gelato, and Christophe brought in his touch by making this SUPER silky roasted black sesame praline to swirl through it.

And omg !! the sesame อร่อยมาก!!!!!!!

Deep, roasted, nutty, silky, slightly salty… it gives such a nice contrast to the fresh, fragrant pandan and creamy coconut.

This is also what I really love about collaborations, I can bring an idea or a flavour memory to the table, Christophe brings his own techniques and ideas.

And bonus… this one is completely VEGAN 🌱

🥥 Coconut
🌿 Pandan
🖤 Black sesame praline

And that became 𝙏𝙧𝙤𝙥𝙞𝙘𝙖𝙡 𝙉𝙤𝙞𝙧.

The last flavour of our Chez Christophe x Buttermere Patisserie summer gelato collaboration.

Three flavours. Three different stories. And honestly such a fun project to bring together everything I’ve been travelling, tasting and learning over the last couple of years.

And a big thank you to Leila Kwok | Vancouver Food + Travel Photographer Chez Christophe for making this project happen ! I had so much fun 🌝

08/19/2026

🥭🌿 Ginger • Mango • Gardenia Sandwich

This one feels a little more personal to me.

I grew up in Kaohsiung, Taiwan, where summer means Aiwen mangoes: sweet, fragrant and juicy. This time, we were lucky to have bring them all the way to Vancouver, where Team Chez Christophe turned them into a beautiful mango + ginger compote.

For the sandwich, I made a Four Seasons Gardenia oolong sablé, inspired by my trip to Alishan 阿里山 (Taiwan) and visiting the tea plantations there. I wanted the cookie to be buttery and crisp, but delicate enough to let those floral tea notes come through.

In the middle: refreshing yogurt gelato and mango ginger compote.

🌿 Floral Gardenia oolong sablé (contains almond)
🥭 Aiwen mango from Taiwan
🫚 A little warmth from ginger
🥛 Tangy yogurt gelato

Something I learned while studying gelato in Italy is that flavour isn’t always about making things stronger. It’s about finding the right balance of sweetness, acidity, aroma and texture.

A little bit of Taiwan, a little bit of Italy, and a little bit of Vancouver, made together with Team Christophe. ❤️

Ginger-Mango-Gardenia Gelato Sandwich
Limited summer collaboration with Chez Christophe.

Available for walk-ins now at all three Chez Christophe locations:
Burnaby • White Rock • West Vancouver

08/15/2026

🥐 A Croissant Affair 🥐

When I went to Italy to study at Carpigiani Gelato University in 2024, I knew I wanted to learn something new.

After years in pastry, being a student again was refreshing. I learned more about the science behind gelato and how to extract familiar flavours and recreate them in a completely different texture.

So when Christophe and I started this collaboration, I thought:

Can I turn his delicious croissants into gelato? 🤓

We cold-infuse Chez Christophe ‘s buttery croissants into the gelato base for 2 days to capture that baked, toasted flavour, then add browned butter for even more buttery, nutty depth.

For the stracciatella, we use Montreux dark chocolate, a chocolate Christophe created in Paris with Cacao Barry Official , and white chocolate with 100% pistachio paste for that extra crunch and richness.

And because one croissant is never enough… there’s a freshly baked mini croissant on top too. You can even turn it into a little gelato croissant sandwich!

I love that this flavour brings both of our experiences together, Christophe’s pastry and chocolate craftsmanship, and what I learned about gelato in Italy.

And that became A Croissant Affair.

Chez Christophe × Buttermere
Limited summer collaboration — available for preorder now!

08/13/2026

A little story behind this collab 🍨

Christophe and I have actually been talking about doing something together for over a year, but with me travelling and being in and out of Vancouver, it just never happened 😂

Until now!!

This is my first time collaborating with Christophe and working with his team, and honestly the whole process has been so fun and satisfying.

Summer 2024, I went to Italy to study gelato at Carpigiani Gelato University. I learned SO much, and since then I’ve always wanted to take those techniques and turn them into flavours that feel more like me, a mix of pastry, my travels, and my Taiwanese background.

Getting back into the kitchen, testing ideas, using what I learned in Italy, and combining it with Christophe’s pastry background and products… this is exactly the kind of project I wanted to come back to Vancouver and do.🥰🥰

We ended up creating 3 VERY different flavours:

🥐 Croissant Affair
🍵 Ginger-Mango-Gardenia Gelato Sandwich
🥥 Tropical Noir Sorbet (Vegan)

And each one has a little story behind it.

So instead of telling you everything at once, I’m going to share the story behind each flavour over the next few posts 😏

Pre-order online :
Available August 15 – September 5 while quantities last.

Pickup exclusively at Chez Christophe locations.
Burnaby, White Rock, or West Vancouver

08/12/2026

🫖 Tea-Inspired Macaron Collection tea 🍵

A celebration of Taiwan’s tea culture, each macaron is handcrafted with premium teas and thoughtfully paired to highlight the unique character of every variety.

* 💜 Gardenia Oolong Tea – A delicate floral oolong infused with fragrant gardenia blossoms, offering an elegant and refreshing finish.

* 🤎 Tie Guan Yin – A roasted Iron Goddess oolong with rich toasted notes, a smooth body, and lingering caramel-like aroma.

* 💚 Jasmine Green Tea – Fragrant green tea naturally scented with jasmine flowers, light, bright, and refreshing.

* 💛 Charcoal Oolong – Deeply roasted Taiwanese oolong with smoky, nutty notes and a warm, lingering finish.

* 🩵 Gold Mountain Tea – A signature tea blend from Foo Hung Curios, featuring a smooth, aromatic profile inspired by Vancouver’s Chinatown heritage.

* 🩷 Osmanthus Black Tea – Bold black tea delicately infused with sweet osmanthus blossoms, creating a beautifully balanced floral finish.

Available to order via www.buttermere.ca

08/02/2026

✨ Light Up Chinatown is almost here! ✨

I’m so excited to be part of Light Up Chinatown 2026! ❤️🏮 Presented By RBC | A Vancouver Chinatown Foundation Initiative

📅 August 8–9
🕛 12:00 PM – 5:00 PM

📍 You’ll find Buttermere inside 輔行精品 | A Vancouver Chinatown Foundation Initiative — come by, say hi, and enjoy some festival-exclusive desserts!

This year’s menu includes:
🍰 White Rabbit Bubble Tea Roll Cake (festival exclusive!)
🍪 Mere Cookie Lab : featuring our brand new Chinatown-inspired flavoured cookies
🍦 Tea macaron box

I’m also incredibly honoured to be featured on Global BC Morning News, where I’ll be showcasing the inspiration behind my festival creation and sharing the story of coming back to Chinatown continues to influence my desserts. It’s a special moment for me to be part of this festival.

Grab dessert from Buttermere, then wander through Hawkers Lane to experience the incredible food vendors at the festival, I’d love to see you there. Come celebrate this amazing community with us! ❤️🏮

07/21/2026

🍑 𝑭𝒐𝒈𝒈𝒚 𝑷𝒆𝒂𝒄𝒉 🍑

One of my favourite drinks has always been a London Fog whenever I’m in Vancouver.
Since it was invented here, I thought it’d be fun to turn it into a summer cheesecake.

Paired with peach and apricot, two fruits I look forward to every summer, this cake is light, fragrant, and not overly sweet.

A little taste of a Vancouver summer. 😉

𝑪𝒐𝒎𝒑𝒐𝒏𝒆𝒏𝒕𝒔 :

• London Fog Basque cheesecake
• Almond streusel
• White peach & apricot compote
• London Fog whipped ganache
• Spring flower blend

Address

636 Main Street
Vancouver, BC
V6A2W1

Opening Hours

Monday	12pm - 4pm
Wednesday	12pm - 4pm
Thursday	12pm - 4pm
Friday	12pm - 4pm
Saturday	12am - 4pm
Sunday	12pm - 4pm

Telephone

+17789567789

Website

http://Buttermere.ca/

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