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Food › Pâtisseries

Pâtisserie la Cigogne

Pastry chef Thierry Schmitt has a knack for croquembouche, crafting the precious puff pastry balls (filled with vanilla, chocolate, Grand Marnier or raspberry pastry cream) into baskets, carriages and more. There’s also a spectacular range of single-serving cakes (also available in larger sizes): bacarra is a brilliant green pistachio sponge cake layered with caramel cream and peaches; the piña colada is dark chocolate cake soaked in rum with coconut and pineapple mousse. Petits fours are a must-have for tea. On the savoury side, there are delicious baguette sandwiches.

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    1626 Bayview Ave. (at Manor Rd. E.)

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