Our croissant dough, Crown royal soaked raisins and pastry cream.

A pecorino croissant dough formed into a muffin shape stuffed with sautéed mushrooms, onions, garlic and herbs and a touch of cream.

Croissant dough formed into a muffin shape, rolled in cinnamon sugar filled with cinnamon pastry cream and whipped dark chocolate custard.

Croissant dough formed into a muffin shape, rolled in vanilla sugar filled with peach compote and vanilla pastry cream.

Our classic croissant dough topped with an apple rosette and salted caramel ganache.

Our classic croissant dough encasing sour cherry compote filled with pistachio pastry cream.

Our gruyere croissant soaked in egg and cream (French toast style) topped with more gruyere then baked until golden brown and delicious. Finished with chives and sliced fresh tomatoes.
Weekends only

Our prosciutto parmesan croissant soaked in egg and cream (French toast style) topped with more parmesan cheese then baked until golden brown and delicious. Finished with pesto and sliced fresh tomatoes.
Weekends only

Butter layered with dough to produce a light and flaky pastry, leavened with the help of a preferment for added flavour depth.

Made using the same dough as the classic croissant, with the addition of Valrhona dark chocolate sticks.

Our classic croissant filled with almond frangipane topped with toasted sliced almonds then baked until crisp and chewy.

Pain au chocolate filled with almond frangipane topped with toasted sliced almonds then baked until crisp and chewy.

Our classic croissant filled with hazelnut frangipane topped with toasted hazelnuts then baked until crisp and chewy.

Pain au chocolate filled with hazelnut frangipane topped with toasted hazelnuts then baked until crisp and chewy.

Parmesan cheese & prosciutto rolled into our buttery croissant.
Weekends only

Gruyere cheese rolled into our buttery croissant.

Delightful croissant dough laminated with a sweet and salty mixture. Baked until caramelized and crispy.

Our classic croissant dough filled with vanilla cream cheese and topped with a wild blueberry compote.

Delicious weekend feature. Offering varies. Available Saturday and Sunday after 10:30 AM.
Weekends only

A beautiful all butter crust and delicious pumpkin filing.
Preorder strongly recommended. Available Thanksgiving weekend only (Friday, Saturday & Sunday) October 5 – 7.

Our classic choux pastry filled with a hazelnut croustillant, whipped hazelnut ganache using Valrhona Caramelia, then topped with caramelized sugar and toasted hazelnuts.

Crisp, buttery crust, filled with tart, luxurious lemon curd finished with a passion fruit glaze.
Preorder for full size is highly recommended

Crisp buttery crust filled with salted caramel ganache, dark chocolate custard cream and topped with a cocoa nib dentelle.
Preorder for full size is highly recommended

Crisp buttery crust filled with whipped white chocolate ganache, raspberry gelee and fresh raspberries.
Preorder for full size is highly recommended

Light, airy and rich vanilla bean cheesecake , complimented by a sour cherry compote and a graham and cookie crust.
Preorder for full size is highly recommended

Blonde chocolate mousse with spiced mandarin compote atop of a brown butter cake with salted almond streusel.

Spiced, moist, carrot sponge encased in cream cheese mousse and white chocolate glaze.
Preorder for full size is highly recommended

Choux pastry filled with Kirsch diplomat, studded with cherry Kirsch compote, topped with dark chocolate glaze and chocolate shavings.

Choux pastry filled with Kahlua mascarpone espresso cream. Topped with white chocolate glaze and a dusting of cocoa powder.

Choux pastry filled with tart, smooth passion fruit cream. Finished with lightly toasted meringue and passion fruit glaze.

Choux pastry filled with raspberry gel, white chocolate vanilla cream, topped with fresh raspberries and finished with a dusting of raspberry powder.

Choux pastry filled with pistachio praline crunch and a whipped pistachio ganache. Finished with pistachio glaze and chopped Sicilian style pistachios.

Choux pastry filled with vanilla bean pastry cream, finished with dark chocolate glaze and white chocolate shavings.

Crisp sugar cookie flavoured with the exquisite combination of earl grey tea, lavender and vanilla.

Gently spiced ginger and molasses cookie topped with a slice of candied ginger.

Wafer thin almond cookies, espresso buttercream filling, finished with a hit of dark chocolate.

Fluffy and delightful. Available in feature flavours.

Ethiopian

Espresso Italiano

Decaf