As baker and french pastry chef ,i buy different item last couples weeks and i did see any improvement in the quality of the product i guess because having employer turn over evry time i come and see new baker i dont see any consistence of course always new face and also because i am my self in this business could be the reason i do have expectations....

This is one of the best bakeries in the city. The quality is comparable to what I usually get in Montreal (and rarely see in Vancouver). The croissants are fantastic, as are many of the other pastries. I love, love, love the palmier, which I've seen only twice (but I still ask). The Napoleons are outstanding. I also suggest trying the EPI.

My only qualification is that, while the baked goods are usually baked that day, on rare occasions I've bought a pastry only to find out, after biting in, that it was not baked that day. In another instance, I've walked into the bakery first thing Monday to learn that nothing was fresh that morning. Might have been a one-off but given that it's outside my daily commute to work, it was disappointing (perhaps it was baked late, late Sunday night and that wasn't communicated to me?).

I bring this up b/c for all its tasty goodness, timing issues could have an eventual negative impact with clientele & I wouldn't want this to happen. Cho Pain is my go-to bakery for guests and work goodies and I hope it flourishes in the west end!