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…. your life will never taste the same!

Quince is a boutique food shop, cooking school and café, located in the Armoury District near Granville Island.

Stop by for cappuccino, check out our store and stock up on items from Quince Express. Pick up an exquisite dinner for your home, cabin, or boat. Thinking of picking up platters for a party? - see for yourself the inherent quality and integrity in what we do. Look through to our studio kitchen where we make all that we sell. Sign up for a cooking class.

Quince is a unique location for your corporate or private cooking events. The store front has a gallery feel and the décor, designed by Marc Bricault, has an elemental edge, an expression of nature which is contemporary and clean. The kitchen remains the heart of the business with it's organized, functional and spacious artistic studio.

The Quince View of the World
To us, Quince is a translation of food from the natural world. Respect for the ingredients, process and customer motivates our brigade to produce food of the highest quality. We strive to use as local and sustainable ingredients as possible, combining with slow cooking methods to create beautiful contemporary cuisine. At Quince we work at being green, trying to avoid the use of disposables and we recycle diligently.

The Garden Project
Somewhere in East Van is a Quince tree that buds in the spring, has dusty pink flowers in June and produces a vibrant crop every year in the fall. This is the mascot for the business but it is the Jelly for which the business is so named. The memory of the pink clouds that come to the surface during the making of the Quince Jelly, the smell in the kitchen of the aromatic fruit and the unique taste is the fire and light that drives the business and for which Andrea is eternally grateful. Quince & God aside, we are also pleased to grow tender greens, arugula, kale, herbs, small batches of peas, cherry tomatoes and a very healthy crop of banana leaves.

Chef Andrea Jefferson
Andrea Jefferson is the Chef, Sommelier and Owner of Quince. Andrea has been cooking as a professional Chef for 22 years. Her training began at The Dubrulle French Culinary School and continued with training through the BC Apprenticeship Program and she now holds a Red Seal Certification in the trade of Cooking. She studied wine through WSET - Wine & Spirit Education Trust and is certified as a Professional Sommelier though the International Sommelier Guild. She has worked in the Restaurant and Hotel Business since her training began and she taught professional cooking at The Dubrulle Culinary Institute, Art Institute of Vancouver for 6 years.

She has a BSc in Biology which has helped immensely in her role as an instructor in the education of food and wine. Her study of the natural world has shaped her understanding of food from source to table, and deepened her appreciation of the life that goes into each dish. Andrea's motivation comes from the natural inherent beauty and sustaining force of food.