Our pastry chefs work during the week on a variety of desserts, using only the best ingredients we can get in Canada or from France. All of our pastries are made only with pure butter from Quebec. We also use only very high quality chocolate and fruit concentrates from France in addition to local fruits in season and real cream. Everything is made at the bakery during the week and sometimes frozen to ensure it gets to your table in perfect condition.
If you're interested in a Wedding Cake that tastes as good as it looks, call one of our pastry chefs to see if they might be able to squeeze one in. They can also add greetings or names to cakes during the week if you call ahead.
We almost always have Chocolate Espresso, Opera cakes and Hazelnut Cakes in addition to a selection of Fruit Mousses and Chocolate Mousse, as well as various kinds of Cheesecake, usually available in individual servings and two larger sizes.
In addition to our Lemon, Pecan, and Apple or Pear with Almond tarts, we make fresh fruit tarts, when it is in season. If you're in luck, you’ll find Chocolate Éclairs, Bread Pudding, Tiramisu and other delights.
If you’re interested in something special, call during the week and ask to speak to one of our pastry chefs who will do their best to satisfy you.
We also make Lemon Pound Cake, small Coconut-Lime Cakes as well as Apricot-Ginger Cakes, which make for a slightly decadent breakfast or afternoon tea. In addition to our Shortbread Cookies, different kinds of Butter and Salt Cookies, Biscottis, and Meringues, there are often Palmiers, Financiers, Macarons and Madeleines, described by Proust as a "small shell of pastry, so succulently sensuel under its severe but devout pleats".
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"I raised to my lips a spoonful of the cake ... a shudder ran through my whole body and I stopped, intent upon the extraordinary changes that were taking place..." Marcel Proust |