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.
We asked judges in Vancouver, Calgary, Montreal, and Toronto to narrow their respective cities’ finest offerings into a definitive collection of Canada’s best pies.
Leaning into her microphone at the post-premiere press conference of Lion, the first feature film by Australian director Garth Davis, actor Nicole Kidman admitted, “I don’t think there is a Hollywood anymore.”
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.
Visiting Toronto for its annual International Film Festival makes for an excellent opportunity to try out some of the city’s most noteworthy new restaurants—after all, what pairs better with a movie than dinner?
During TIFF, every outing is a chance to rub shoulders with the most exciting actors and film industry professionals of the moment.
Pusateri’s Fine Foods, Toronto’s beloved gourmet food emporium, began as a fruit stand in 1963. Their distinguishing attribute, then and now? Stocking the best stuff.
Thirty-four-year-old Victor Barry is widely regarded as one of the finest chefs in the country, and at his new Toronto restaurant Piano Piano, he serves “just the kind of food I would cook at home, the kind of food that people want to eat regularly.”
Bosk, the signature restaurant of the Shangri-La Hotel, Toronto, takes its name from the French word bosquet: a small wooded area that can lend refreshing reprieve from the elements.