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34 - Wednesday, May 5, 1993 - North Shore News
The Market Report May 1993

Sine its December opening,
the merchants at The
Market at Park Royal have settled in, glad
* that renovations are complete and looking
forward to a busy summer.

The North Shore Wine Cellar
already has its wines in for the wedding
and picnic season, and spirited manager
Tyler Dawson is thrilled with The
Market. “Working here couldn’t be
better. Things have been busy, people are
friendly and enthusiastic. It's been great.”

The North Shore Wine Cellar
was founded by Paul Simpsen, a lawyer
_ and wine enthusiast, and his brother
Robert i is Canada’s most experienced
wine retailer and GM of the Cellar. In
addition to Dawson, an ex-’Umbertoite’,
they've added wine educator Park
Heffelfinger and Lyon native Pierre
Krozat to their team.

The Park Royal Store is the

me company’s third and, says Robert Simpson,

the finest retail wine store in Canada,
“boasting a 2 ,000-wine selection. its elegant
; design makes it the chain’s ‘showpiece, and
wine: ‘makers’ dinners, tastings and courses
are “e regvlar events, © *

“We're on the cutting edge for
Canadian retail vine sales,” says Simpson.
“Every price point is served, and we offer
rare wines, exclusive i imports, expert
advice and great service.” ;

Dawson loves the business. “It's
fun. Ve have a good time with customers.

- We stay upbeat and take a positive.
approach - we want to overcome the
fore surrounding wine. | :

__ “As for The Market, | was raised
in West Van and | came to Park Royal as

-a kid, so it’s great to be back. There's

lots of good energy here.”
: Pe.

A‘ gearing up for the

party season is Marc
Tilkin, a Park Royal newcomer who has”
his fSurth outlet at The Market. His
‘outlet’ is Var: Den Bosch Bakery and,
as you inhale the aroma of fresh
croissants, you can‘ chat with Tilkin, the
man who gave Vancouver the white

- chocolate wedding cake.

'.-. The Belgian-born pastry chef,
following in his father’s footsteps, began
training as a pastry chef ac age twelve.
Now, his Vancouver bakery produces
pastries, cakes and breads that have
earndd him a huge following.

“Our products are unusual,”
says Tilkin, “They're Belgian, French
and Dutch and everything is made with
the finest ingredients.” ,

Tilkin thinks The Market is
fantastic. “I like my neighbours, the
management, and the clientele. i've
had great response - people are happy
to see us on the North Shore. | notice,
especially, a lot of regular customers
wanting cake!”

Of course, Among Tilkin’s most
popular creations are Zebra Cakes, and
the 'Fraisier', a special strawberry

"wedding cake made upon request.

KE
ut you need flowers
for a wedding and that’s
why Gina Quah, owner of Magic

' Moments Florists, is expecting a

busy summer.

Gina got into the flower business
in her native Singapore because she
loves nature. And she’s been successful -

“The Market store is her fourth.

The key to Quah's success is
dedication to pleasing her customers.

‘And Quah's reputation is such that

Magic Moments is popular with the film

‘industry, cruise ship companies - anyone

who wants something special for .
parties and gifts.

“| offer variety,” says Quah.
“We do English and European styles
as well as Ikebana. Our dried florat
arrangements are popular, plus we
do plants and fruit baskets.

“West Van is good for us
because we do high-end work - we
import flowers from the Orient, Hawaii,
Europe and South America, and we offer
premium products and service.

“I'm glad that West Van finally
has The Market. It has great potential

and | enjoy working here.”
eH

Wie cake, flowers...
chocolate!

Bonnie Murchie knew more
about coffee than food when she became
Vice President of House of Brussels
Chocolates - she’s from the Murchie’s
Coffee family. “t didn’t even think I liked
chocolate,” says Murchie, “Then | realized
"d never had good
chocolate."

House of Brussels
has grawn rapidly since
it. was founded in!98]

- the store at The Market
is its eighth. Perhaps this
is due to a commitment
to quality.

“We use only pure
Belgian chocolate - it's nor
blended,”’says Murchie.

“Our chocolates are moulded
rather than enrobed, and-we
use a centuries-old Belgian
teclinique which gives

our chocolate that

distinctive smoothness.

“We also sake pride in the way
we treat our customers and staff. Our
employees like their jobs and they’re
well-trained, with lots of product
knowledge. Customers like that.

“Before joining this company. t had
no idea how poputar chocolate is - it’s 2
necessity 10 many people, So we have

many regular customers. That's why The

Market is so great - customers like that
personal aspect. They like to be known
and to know who they're buying from.

“Things at The Market are really
going well. The variety here offers a good
food-shopping experience for customers
and we're happy to be part of it.”

S ummer - well, any season
- is also a time for gift-

giving. And what better way to seal a gift
or card than with a personalized stamp?

Lloyd McWNeiil saw first-hand
how popular this idea is - as a general
contractor, he helped build two rubber.
stamp stores. So he and his wife Betty
decided to establish a third store at The
Market.

I'm Impressed carries artist-
designed rubber stamps with faces ranging
from personalized messages to World

oe

% eat eRe

‘Wildlife Fund subjects. All products are

moderately priced and make the perfect
finish for gifts and cards, or invitations to
your next dinner party.

Lloyd and Betty take pride in
making their customers feel comfortable. -
“We provide a friendly atmosphere,” says
Betty. "We like to encourage creativity,
so our staff members are always ©
available to answer questions and «
demonstrate products.

“Our store gives people a bit of the

unusual. And we're excited about being) :
in The Market - it's‘a social place, where
people can shop, browse, visit. I'm

Impressed adds extra.fun,”
"ok ek

f course; these things,
Nike those offered at the

rest of The Market, are necessities year"

- round, One necessity, however, i is 0
‘something fairly new, .

As non-drinkers know, getting an.
good non-alcoholic drink can be difficult.”
Investment banker Richard McRae '-
noticed this and, with his wife Penny, *
decided to do something about it.

Hence the creation, at The Market,
of Lifestyles Bar & Cafe, the first of
several outlets about to be opened by
Lifestyles Beverages.

“As far as we know, this is the
world’s first non-liquor bar,” says Penny.
“There was great demand for quality
non-alcoholic beverages. Everyone i is
looking for an alternative to alcohol and
people want specialized items.

“We've brought products in
from everywhere. From France, we have
delicious flavorings for special coffees;
from Italy, bottled water, We have beers
from the U.S, Britain, Germany and