James David Patisserie makes amazing chocolate and pastry confections, especially for the holidays. This year it’s the Marmot Bar—crunchy almond and cookie praline, soft salted caramel with dried sour cherries in 70 per cent dark chocolate. If that wasn’t delicious enough, pastry chef James Holehouse is donating $9 from the sale of each bar to the Jasper Hospitality Fund. “My inspiration was the trail mix I make to take hiking in Jasper,” says James. Get some for everyone on your list; preorder now or email.
