Published on 5/26/21

Chef Betty Hung

As co-owner and head pastry chef of Beaucoup Bakery, Betty Hung oversees the development of the delicious and beautiful treats that come out from Beaucoup Bakery’s kitchen. Betty started with Beaucoup Bakery as an intern at launch, having been mentored by Beaucoup’s founder, Jackie Kai Ellis. She worked her way up to head pastry chef and received one of Beaucoup Bakery’s coveted scholarships to visit Paris to train at the famed École Gastronomique Bellouet Conseil. Previously a designer, she had little formal food training but her passion to create delicious pastries really drove her to succeed. In November 2018, Betty published her first cookbook French Pastry 101 with Page Street Publishing. It has been her longtime dream to become a cookbook author. Betty shares some of her secrets to the baking and makes the art of making French Pastry approachable. The book won gold at the Taste Canada Awards in the Single Subject Cookbook category.

Chef Betty Hung - Co-owner and Head Pastry Chef, Beaucoup Bakery


What inspired you to enter the world of pastry?

When I was still in high school, I would bake a lot. I moved from Hong Kong to Canada when I was little and in Hong Kong, home baking isn’t popular due to limited space. When I moved to Canada I discovered large kitchens and ovens and started making my own things. I sold things at craft markets and eventually heard my calling to bake professionally. I started out at Beaucoup Bakery and worked there for 3-4 years before buying and running the bakery with my brother.

Where do you find inspiration for your creations?

In Vancouver, West Coast in Canada we do have a lot of Asian influences and people are very accepting of these types of flavors. A lot of our menu incorporates these influences such as Yuzu and it’s all been received very well. We are also working on a Vegan pastry line because a lot of people are very progressive and have been trending towards more plant-based diets. We are excited to be working with AMATIKA and the great thing about it is that even non-plant-based people can enjoy these plant-based pastries and chocolates.

Who in your life has been the biggest mentor/inspiration in your career?

Pierre Hermé, obviously! I actually met him at a Valrhona event a couple of years ago at a C3 competition. His commitment to quality is so high, it was very eye-opening.

How is your team responding to the new realities of the world during and eventually post-COVID-19?

We haven’t had dine-in at our café in over a year for the safety of our customers and staff. It seems like people have gotten used to the take-out services. We are also making more shelf-stable retail products for grab-and-go in addition to our typical pastry offerings.

What are your hopes for the future of the world of food and pastry?

Eventually, the hope is that things will get back to normal, but it will take longer than we all originally thought. We are lucky to have kept our business open during this time because it’s been very difficult during this pandemic for Food Service.

What is your favorite perk of the Cercle V program?

The support is great whenever I reach out and also the notice of new products. Having access to Chef Derek has been very helpful in regards to buying chocolate equipment as well as recipe recommendations. Also, the app has been super helpful!



Betty B

Celsius or Fahrenhight?


Favorite Valhrona Chocolate?


Favorite Restaurant?

Comice in Paris

Favorite pairing with chocolate?

Roasted nuts

Go-to snack?

Wasabi peas

Coffee or tea?


Favorite Kitchen tool?

Exoglass kitchen spatula

Who do you follow on social media?


Favorite type of dessert to make? To eat?



Vegan Amatika Chocolate Cruffin