Thomas Haas is our Canadian chocolatier. He is from Germany, from a family of bakers and chefs. He moved to the United States and was the pastry chef for Daniel Bouloud's restaurant in NYC. He then moved to Vancouver and began his own pastry and chocolate making business. We consider him one of the finest chocolatiers in North America. His philosophy regarding chocolate making is to focus the flavor on the couverture that is used, then have the filling of each bon bon support and enhance the couverture. Brilliant philosophy that ensures spectacular chocolates.