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Beard Papa's Canada

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Beard Papa’s Cream Puff Comes to Downtown Vancouver

The global sensation Beard Papa’s is arriving in Downtown English Bay (1184 Denman Street). Official opening day is June 14 (Saturday) from 11am to 10pm, tentatively. For more information, please email or visit

Vancouver, Canada, June 11, 2008 --( The global sensation Beard Papa’s is arriving in Downtown English Bay. This worldwide proprietor of what many have called “the World’s Best Cream Puffs” has over 230 outlets in Japan and over 100 in the US, the UK, Australia, and throughout Asia including world-class cities such as San Francisco, Los Angeles, New York, Honolulu, Sydney, London, Singapore, and Tokyo, just to name a few.

Many health-conscious Canadians are already staying away from deep fried doughnuts, who may also compare doughnuts and cream puffs. Even though some major doughnut makers are offering ‘healthier’ choices like whole-wheat doughnuts or trans-fat free oils, they still rely so heavily on deep-frying, which is proven to be hazardous to health. For this reason, it is indeed straightforward that no comparison should ever be made between doughnuts from the fryer and cream puffs from the oven.

Beard Papa’s starts out right from the beginning, offers you sublime cream puff experience. Fresh n’ Natural means no preservatives are used. Baked not fried, and made fresh daily in front of your eyes. Each fist-sized puff has only 220 calories. The shells are made of a proprietary double-layer of soft French “choux” and outside “pie crust” that are filled with a whipped-cream custard that takes two hours to prepare, and the custard and whipped cream are combined just before the cream puffs are filled. Flavors are created with the highest quality ingredients available such as Madagascar vanilla beans, Bavarian dark chocolate, high-grade, Japanese green tea extract, and so much more.

Franchisee opportunities are now available across Canada. For information, please visit

Media Contact:
Pamela Mooney

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Beard Papa's Canada
Pamela Mooney

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