For connoisseurs of trad European pastries and desserts, Konditor (translation: “sugar baker”) is the real deal. Half a world away from her native Austria, co-owner Burgi Riegler resurrects time-honoured, elegant recipes that she mastered while training with top chefs in Vienna in the late ’80s and early ’90s. Although a number of savoury Viennese lunch items are also on offer at this pretty four-year-old bakery, sweeter specialties include sachertorte (the famous apricot-filled dense chocolate cake created in 1832) and the “world’s best apple strudel,” made with expertly hand-stretched dough, Northern Spy apples, raisins and spices. Trays of vanilla kipferl (crescent-shaped almond butter cookies), yule logs and chestnut tortes help ring in the holiday season.