Bon Ton Pastry & Confectionery — Restaurant in Vancouver

My dad (Albert E. Magliocco) worked at the Bon Ton on Grandville back in the 1930's as a baker. Mr. Notte propositioned my dad that if he would come in and work a half day on his day off (Sunday) he would pay him 10 cents per shift. My dad worked every sunday all summer and when he approached Mr. Notte to get paid up Mr. Notte said that he never said 10 cents he said 5 cents. So my dad had to settle for 5 cents per half day on his sunday... my dad ended up quitting shortly after that. Today ( Thursday May 12th. / 2022) my wife and I drove from Burnaby to the Bon Ton store which took about 1 hour. I'm 67 years old and have been eating the Diplomat rum cake since the 60's.. I haven't had any for several years and just felt like a treat. I ended up buying the 7'' rum diplomat, it looked the same as before and the lady assured me the inside was all the same ingredients. After dinner I cut off a piece and tried it. Now, it has been about 6-8 years but honestly it did not seem as rich as I remember but definitely did not have the big rum flavor as before, I could taste it but a lot weaker. All I can say is they must have cut back on the recipe. It did still have that nice pastry in it and was enjoyable eating it Being a wee bit disappointed I can only give a 4 star rating. I do wish The Bon Ton Bakery good luck and success in our coming out of this terrible covid pandemic as it was terribly hard on businesses and Notte's Bon Ton Bakery is a Vancouver heritage establishment that survived the hungry...

For over two decades, Bon Ton Bakery was like a cherished family heirloom, consistently bringing joy and delight to our gatherings. However, during my recent visit to their new location in Vancouver on Alma Street, it felt like discovering that the once-treasured family recipe had been replaced with a pale shadow of its former self.

The cakes, which used to be moist and flavorful, were now as dry as the pages of an old book. The tarts could have doubled as coasters, and the buttercream, once rich, authentic and buttery, tasted artificial, off-putting and little butter if any. It seemed as if the cakes had been sitting on the shelf for far too long, losing all their charm and freshness.

It's concerning to see the prices rise by 50% while the quality has taken such a noticeable plunge. It feels like a magician's trick—flashy on the outside but hollow at its core. Trust is built on consistency and quality, and unfortunately, Bon Ton Bakery seems to have lost sight of this balance. It's disheartening, and I hope they find their way back to the essence that made them a beloved part of our family tradition. Until then, I’ll be taking my sweet...

First time at their new location on Alma since Bon Ton's closure on West Broadway. Space was bright; modern decor mixed with nostalgic wall hangings. Smaller than their old location with a pared down selection of baked goods and pastries. Was happy to see their iconic Diplomat Cake still available, albeit their prices have increased greatly. The cake did taste how we remembered - flaky pastry, rum-infused moist sponge cake, smooth buttercream, and a powdered sugar finish. The chocolate éclairs had the familiar French custard, but we were disappointed to open the box to one of the eclairs looking less than desirable (not from transport, but due to how the chocolate was set on the dough - it ended up having less custard as well).

Was also disappointed that their Pain de Mecque was not on display, and one has to preorder these. They do not accept credit, only cash or debit. Would stop by if in the area or getting treats for a...