With the very similar background, two local pastry chefs, Jamie Tung and Sweki Chen, have opened a French-Asian style pastry shop named Butter • Mere Patisserie.  They combine the modern French pastry technique and Asian flavours to challenge Vancouver’s diverse and vibrant culinary scene. Butter • Mere specializes in dessert pastries, wedding cake, birthday cake, baby shower, artisanal chocolates, macarons, and select viennoiserie. Its signature frozen mousse “pillows” can be enjoyed cold for an ice cream texture or at room temperature for a fluffy and soft bite.

Jamie Tung

Jamie Tung is the owner/pastry chef of Butter • Mere Patisserie. After completed the Communication Degree in Simon Fraser University, she continued her journey in baking and pastry in Pacific Institute of Culinary Art in Vancouver. Later on she joined the Paris Tour with Jackie Kai Ellis, the owner of Beaucoup Bakery, the trip was very inspiring, which opens up the door of French pastry. In 2015, Jamie moved to Whistler, she was trained under a well known and very talented pastry Chef, Dominic Fortin at the Bearfoot Bistro. A year after, she also had fantastic experience working at high end dessert bar, Mosquito, in Vancouver. Meanwhile, she was also running her cake business in Vancouver. With the combination of different approaches and experiences, she utilizes the knowledge and skill in Butter.mere Patisserie. The pastry journey is still ongoing, she will be continue her chocolate training in Las Vegas and Paris in 2017.

Education:
April 2017, Melissa Coppel , Intensive Chocolate Workshop
October 2017, Dinara Kasko , Modern Cakes Technique

Upcoming:
March 2018, Cedric Grolet, Glamorous Parisian Pastries

Sweki Chen

Sweki Chen is the co-founder and pastry chef of Butter.mere Patisserie. A graduate of the Design and Media Arts program at SFU, as well as Pastry from the Pacific Institue of Culinary Arts. Sweki uses modernistic approaches that combine French techniques with Asian-inspired flavours. Working with the likes of renowned chefs such as Thomas Haas and Thierry Busset has given her a fantastic grasp on haute couture works of art, while experience in high end restaurants such as West and Coast by the Glowbal Group has given her the understanding of what the public wants. When asked what truly inspires Sweki to create her edible art, she would say, “As a child, I was always scolded for playing with my food. Now is when I make up for lost time.”

Due to the high demand right now, Online Orders at Butter • mere Patisserie is temporarily unavailable. Please send us an enquiry on the product or give us a call!