When Allyson Bobbit and Sarah Bell first met at confectionary school, they recognized in each other not only a mutual love of baking, but a shared work ethic strong enough to become the foundation for a business partnership that would change Toronto’s bakery scene.
This moist, spiced date pudding covered in homemade bourbon caramel sauce is the perfect cold-weather dessert.
Though every Canadian region has its sweet specialties, many are unknown beyond their particular places of origin—which is a shame, because they’re all delicious.
A new collection of eight champagne-flavoured, gold leaf-frosted macarons, filled with a still-alcoholic Moët jelly and buttercream in flavours like Earl Grey-blueberry, gin mojito, and wild berry, has arrived.
Richer in every respect than your average gelato, the buffalo milk treat has a silky texture, full flavour, and it spreads smoothly into brightly-coloured cups.
One day, Nancy Goemans’s youngest daughter asked if they could bake pies together when she grew up. It struck Goemans as a good idea—and why wait?
The pâtisserie can be found in nearly 30 countries globally, and Ladurée president David Holder is “honoured” to bring the brand to Canada, noting that Vancouverites will finally be able to “take a piece of Paris home with them.”
The final product comes filled—should you have the heart to crack it—with crispy almond-praline eggs.
England’s Cadbury deserves the credit for inventing the world’s first heart-shaped box of chocolates, but it was Ganong’s red felt hearts that Canadian lovebirds first exchanged in the interwar years, and what’s that if not a sweet memory?