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FoodPâtisseries

Dessert Lady

Pastries and chocolates have always been Mandy Kan’s passion. Everything is made from scratch, so selection changes daily. And Kan’s attention to detail is impressive: ice creams, such as honey-lavender, are delicately flavoured so as not to overpower the palate; her candied ginger ice cream is made from an infusion that steeps for two days. Some chocolates are soft-centred; others enclose a crispy bite of feuilletine.

Hours:
Closed Sunday
  • map marker #1
    20 Cumberland St. (at Yonge)

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