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FoodPâtisseries

La Bamboche

Calming blond woods and cool marble are a neutral backdrop for the wildly colourful creations of pastry chef Stephen Nason. In this Japanese-French-fusion pâtisserie, French chestnut purée is a favoured ingredient: tins of it are stacked on the shelves, and it appears in the Mont Blanc cake and in several of the 12 flavours of psychedelic macaroons. Exotic flavours set this bake shop apart: green tea, jasmine, yuzu and lavender are but a few of the ingredients used. The unique croissant-crusted quiches are not to be missed.

  • map marker #1
    4 Manor Rd. E. (at Yonge St.)

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