I had noticed the Beard Papa’s in San Fran­cisco on a recent trip, but with a hun­gry 3 year old at 7pm it’s no time to stop for cream puffs. So when when were  in Van­cou­ver a few weeks ago I thought the store sign looked famil­iar. Since our daugh­ter was sleep in the car and my wife was get­ting cof­fee I asked her to grab me a cream puff. I fig­ured, it’s worth a try -  at least once. So she grabbed a few and we headed over to Stan­ley Park to sit in the car next to water. It was sunny and in the mid 60’s — so gotta love it.

The bread was light and airy, but sub­stan­tial. It didn’t col­lapse after I bit into it. The cream puffs are made daily with no preser­v­a­tives, which was great to hear. Sure, if you can make pâté a choux you won’t be impressed, but for most of us, you will appre­ci­ate this home made tast­ing puff pas­try with­out going through all the work. Each cream puff is filled with a cus­tard and whipped cream filling.

We tried both the vanilla bean and choco­late filled puffs. We both agreed the vanilla was the bet­ter of the 2. If you’re in the mood you can pur­chase their cream puffs by the dozens for a party or tea. And they all come in a handy yel­low car­ry­ing case. I’d just wish their bag was not so bright yel­low so that every­one wouldn’t know what I’m car­ry­ing — deli­cious cream puffs!

Beard Papas
http://beardpapascanada.com/