French Baker pastries are all made by hand and baked in small quantities every day using traditional recipes and techniques. Please note that all of our products may contain traces of nuts because of shared equipment.
Our croissants have been described as "perfect" by The Globe and Mail, best in town by The Ottawa Citizen, and “perhaps the best croissants this side of the Atlantic” by the inflight Journal of Porter Airlines. Try the darker ones. Part of the croissant experience is the crinkle as you bite through a crisp crust into the melt-in-your-mouth interior. You can't get that with a pale, limp, undercooked croissant.
Our Chocolatines or pains au chocolat contain two sticks of fine French chocolate containing 64% cocoa. Wicked with a cup of Illy coffee or espresso.
We tried to find a Canadian source of apple filling for our Chausson aux pommes but they all had too much water in them. It's the French apple filling, combined with the butter pastry that makes ours taste so good.
The Pain aux raisins are made with pastry cream and raisins cooked in rum. Because the dough contains less butter than the croissants, it does not re-heat that well, so they are best consumed on the day they are made. We had to fight off one health inspector who said we should use powdered eggs and store them in a fridge or under a heat lamp! Our Brioche has nothing inside it except butter, eggs, and milk. It makes great toast and, because of its texture, is one of the few things we make that can be heated up in a microwave.
The Croissants aux amandes and Chocolatines aux amandes are made in the traditional way. Croissants and chocolatines left over from the day before are cut open, filled with almond cream, garnished, and then re-baked. You can't do this with fresh croissants, which explains why we don't always have them available.