Location: 1285 Elgin Mills Road East, Richmond Hill
Is key lime pie the king of pies? It might be! The contrast between the tart filling, the sweet graham cracker crust, and the creamy topping is absolutely magical when done well. I have a hard time saying no when I see it on a menu.
And La Rocca Creative Kitchen — which serves the type of little pastries that look so nice it’s almost a shame to eat them — makes a really good one.
It’s a little bit untraditional. The typical whipped cream topping is subbed out for creamy Italian meringue, and the crust is made from speculoos cookies instead of graham cracker.
It’s great. Sometimes a key lime pie’s crust can be too substantial or dry, but this had the perfect level of crunch without getting in the way, and the flavour of the speculoos set it apart from the norm.
The dense, creamy Italian meringue might even be better than whipped cream. Certainly, it does a perfect job of balancing out the tart key lime custard.
And the custard was just right — it’s sweet and creamy, with just the right amount of tartness. It’s good stuff.
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 compliments 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.