“Tempers’ philosophy is to ensure our customers will encounter an experience that will leave your taste buds wanting more.”
Tucked away in the picturesque seaside village of Dundarave, West Vancouver, our gourmet chocolate and pastry shop offers only the finest in culinary delights.
Owner and chef, Steven Hodge’s constant drive for perfection and innovation is evident in everything he creates. Using only the highest quality of ingredients, temper offers the richest, handcrafted chocolates, flakiest pastries and melt-in-your-mouth desserts, as well as a selection of gourmet sandwiches, quiches, and roasted Stumptown coffee.
No stranger to West Vancouver, owner Steven Hodge grew up in Dundarave. After graduating from West Vancouver secondary high school, Steven spread his wings and moved to California to attend Whittier college, graduating with a bachelor of arts degree in business administration in 2000.
Realizing his undeniable passion for cooking, he went on to complete the le cordon blue program at the California school of culinary arts in Pasadena in 2002. Specializing in none other, than pastry and chocolate.
After spending eight years in California, completing his apprenticeship at Dominic’s Restaurant in West Hollywood, Spago Catering, and Porto’s Bakery. Steven moved back home to Vancouver in 2004, where he assumed the executive pastry chef position at coast restaurant, part of the Glowbal Group. Constantly striving to better his craft, Steven then decided to apprentice with the sugar art team of Patrice Cordier and Dominique Jerry in 2005. Soon after, with a taste for adventure, Steven and his wife Lara moved to London England where he spent three years working in some of the world’s most renowned restaurants; Le Caprice Restaurant, Gordon Ramsay’s 3 Michelin star restaurant, Royal Hospital Road, and the famous, Wolseley Restaurant.
In 2008, Steven and Lara returned home to Vancouver, where Steven was given the opportunity to work along side renowned pastry chef Thomas Haas.
He spent four and half years fine tuning and perfecting his skills under the guidance of Thomas. His years spent there prepared him for his biggest accomplishment yet: opening his own pastry shop, in the very place where he grew up and loves.
Steven is beyond excited to share the knowledge he has gained through his culinary journey with the amazing community he calls home.
Temper pastry strives on delivering the highest quality to our customers through our passion and love of food.
If you are a candidate that portrays our philosophy you are always welcome to send us an application.
For chefs and stagers in the kitchen please contact Steven Hodge
For retail please email: email@example.com