Location: 1121 Queen Street East, Toronto
I’ve already mentioned Bobbette and Belle, a delightful bakery on the east end (they also have a location north of the city).
I quite enjoyed the last cupcake I had here — the cookies and cream — but the pineapple coconut variety I just had blew it out of the water. It was outstanding. It might have been the best cupcake I’ve ever had, and that’s not a proclamation I make lightly.
Holy moly it was so good. I only have the one photo, because I wasn’t planning on blogging about it, but then I ate it and of course I have to blog about it.
The balance between the fluffy buttercream icing and the perfectly moist cake is phenomenal, and the coconut and pineapple flavours work incredibly well together. That’s not to mention the toasted coconut on top, which adds more flavour and a delightful crispiness.
Seriously: it’s ridiculous how delicious this cupcake is.
Location: 1121 Queen Street East, Toronto
I kind of hate going to a good bakery, because I want to eat that, and that, and that, and that, but there’s only so much room inside my stomach. It’s kind of like Sophie’s Choice, but at least she only had two children to choose between; there’s like a dozen things here that look delicious.
I wound up going with the Cookies and Cream cupcake at Bobbette and Belle, but there were so many other pastries I could have picked. Everything looked great.
I’d say I chose pretty well. The cupcake features a chocolate base topped with an Oreo-infused frosting. It’s delightful. The cake is nice and moist, with a satisfying chocolatey flavour. And the frosting is sweet (but not overly sweet) and creamy, with a nice balance of cookie chunks. It’s one of the better cupcakes I’ve had in a while.
Location: 5449 Dundas Street West, Etobicoke
Though Dairy Queen comes out with new Blizzards on a regular basis, new sundaes are much more rare. Maybe once or twice a year? If that?
They recently came out with not one, but two new sundaes called Cupfections; obviously I was all over it.
There’s the Brownie and Oreo Cupfection, and the Summer Berry Cake Cupfection. I tried the latter, which comes topped with berries (blackberries, raspberries, and blueberries), vanilla cake, and chocolate pieces.
It’s basically a trifle, but with a whole bunch of ice cream instead of custard.
So yeah, it’s good. I think if you replace any component in a dessert with a whole bunch of ice cream, you’re pretty much guaranteed to wind up with something delicious. The soft serve at Dairy Queen isn’t exactly great, but with all that other stuff, it’s tasty.
I watched the guy make it, and it was kind of interesting — I assumed the cake would just be cake crumbs, but he actually pulled out a full sheet cake from the fridge (frosting and all) and then dug into it with an ice cream scoop.
It would have been nice if the berries weren’t so cold (they were partially frozen), but otherwise this was a tasty dessert. I think it’s a summer-only thing, which is too bad — it would be a solid addition to the permanent menu.
Location: 161 Baldwin Street, Toronto
Dipped Donuts: still great. I tried the blueberry basil doughnut from this place last year, and it was seriously tasty.
The one I just had — the carrot cake — might have been even better. It’s outstanding.
It’s a raised doughnut topped with cream cheese frosting, carrot cake chunks, candied walnuts and ginger, and a caramel drizzle.
It’s definitely sweeter than the last doughnut I tried, but it was just right. The frosting was gooey and satisfying, and the chunks of cake were seriously tasty. The nuts and the ginger amps up the flavour, and the caramel? Come on. It’s indulgent and amazing.
And of course, the doughnut itself was just as good as I remembered, with a nicely substantial texture and a great flavour. It’s a top-shelf doughnut.
Location: 12 Oxley Street, Toronto
I just had a slice of the mille crepe cake from Millie Patisserie, and it was so incredibly delicious that I’m pretty sure I can never eat dessert again. I mean, what’s the point? It’s all garbage to me now. Mille crepe cake 4 eva.
In case you’re not familiar with a mille crepe cake, it’s a magical creation in which crepes and custardy cream are layered on top of each other until you wind up with something that looks like a cake.
The version they’re serving at Millie Patisserie is next level. It’s insanely good.
On this particular visit, they had four varieties: vanilla bean, tiramisu, earl gray, and matcha. I went with vanilla bean, and holy crap it was amazing.
The custard between the crepe layers was crazy delicious. It was rich and creamy, with an intense custardy flavour and the perfect amount of vanilla. Just give me a spoon and a bucket of this stuff and I’ll eat it until I literally explode.
The tender crepes are just as good, with a very light chewiness that complements the custard perfectly. The proportion of both is just right; it’s the perfect balance of creaminess and substance and amazingness. It was easily one of the best desserts I’ve had in ages.
It’s not cheap, however. One slice comes up to a bit over ten bucks with tax, which is so much that I almost left the store without ordering anything. But man, it is absolutely, positively worth it. Aside from the fact that it’s ridiculously delicious, the quality of ingredients they’re working with is obviously high, and I have to imagine that making one of these things is quite labour intensive. There are so many layers and they’re all so perfect.