Location: 82 Lakeshore Road East, Mississauga
Scoops is a fun little ice cream shop in Port Credit that serves scoops, sundaes, and milkshakes, and that makes all their own ice cream in-house.
It actually reminds me a lot of Ed’s Real Scoop, particularly the layout, with gelato up front and the various ice cream flavours behind it.
They have a whole bunch of interesting flavours (I didn’t count, but it’s gotta be over twenty); I went with Nutella banana.
It’s pretty decent. It’s probably not worth going out of your way for if you’re not already in Port Credit, but it’s a solid scoop of ice cream. My flavour was a bit icy, but was otherwise quite rich and creamy.
The yellow colour made me worried that banana extract might be involved, but if it was, I couldn’t tell (the ice cream actually had a slightly underripe banana flavour). And of course, I don’t have to tell you that banana and Nutella are great together.
Also: I’m just happy whenever an ice cream shop is still using plastic spoons. Sorry, the environment — wooden spoons are horrible. I’m pretty sure that if they eat ice cream in hell (fart flavoured, I guess?), they use wooden spoons.
Banana cream pie sundae from Happy Sundae
So, hmm… I’m trying to balance my newfound desire to keep this blog negativity-free with my need to warn you that this place isn’t very good. Because it’s not very good. The biggest issue here is the “ice cream” itself, and I’m putting ice cream in quotes because they say right on their menu that the soft serve is dairy-free. Here’s the thing, though: Honey’s has illustrated fairly conclusively that it’s possible to create dairy-free ice cream that’s just as creamy and delicious as the real deal. The stuff here, on the other hand, is exactly what you fear non-dairy ice cream is going to taste like. But in the interest of not dwelling on the negative, I’ll just say that the banana slices were quite tasty (a lot of dessert places make the mistake of using underripe bananas, and that wasn’t an issue here) and leave it at that.
Jerk chicken meal from Allwyn’s Bakery
On the plus side, the small jerk chicken meal from Allwyn’s is a pretty great deal. Ignore the word “small” — for eleven bucks, you get a hearty portion of rice, two pieces of jerk chicken, and a side of coleslaw. I wish it tasted better, however. I couldn’t taste any of the spices and complexity that you’ll find in the better versions of this dish; it was just one-note salty in a way that got really monotonous to eat. It’s a deal, though!
Pineapple sundae from Tom’s Dairy Freeze
Okay, let’s end things on a more positive note. I know I’ve written about Tom’s Dairy Freeze about a billion times on this blog, and guess what? It’s still great! I got the pineapple sundae this time; the sauce has a decent proportion of small pineapple chunks and sweet syrup, but it’s the ice cream itself that’s the real draw. This is still — hands down — the best soft serve in the city. It’s rich, creamy, and delicious.
Location: 859 College Street, Toronto
I’m sorry to have to inform you, but this is one of those “stop whatever you’re doing right now and visit this bakery” moments, so whatever you’re doing right now — even if it’s important — stop it immediately. Get in your car, or get on public transit, and head over to Barbershop Patisserie. It’s the real deal.
I’ve been there a few times now, and everything is fantastic. Apparently their most popular pastry is the lemon bichon, which is kind of like a kouign-amann — it features a flaky, croissant-like laminated pastry and an exterior layer of crispy sugar, which has a deep, dark caramelized flavour. But it’s also filled with a generous amount of creamy, tart lemon curd, which contrasts perfectly with the sweet exterior. It’s not the most photogenic dessert ever, but man it’s amazing. It’s probably one of the best pastries I’ve ever had.
The chocolate chip cookie isn’t quite as mind-blowing as the lemon bichon (what is?), but it’s a top-notch cookie, with a great contrast between its crispy exterior and chewy interior, and a very generous amount of above average chocolate. The light sprinkling of salt on top helps to balance things out.
I also tried the wild blueberry custard tart, and hey, guess what? It’s delicious. It features a great balance between the creamy custard and the sweet blueberries, and of course that buttery pastry is outstanding.
But why are you still reading this? You should be on your way already.
Caramel Sundae at Tom’s Dairy Freeze
Hey, gotta take advantage of Tom’s while they’re around (they’re closed all winter). On this particular visit I got a twist with hot caramel sauce, and yeah it’s as tasty as ever.
Cherry Milkjam at Bang Bang
I’ve found Bang Bang to be a bit hit-or-miss lately, but when they’re good, they’re still really good. This particular flavour is actually a “twist” of sorts — it combines cherry ice cream with dulce de leche, and yeah that’s a great combo. The cherry is a bit sour on its own, but mixing it with the sweet richness of the dulce de leche tempers its tartness and is thoroughly delicious.
Fried Chicken Sandwich at Rudy
I’ve already written about the fried chicken sandwich at Rudy (A.K.A. the Valentino), so I’m not going to beat a dead horse, but it’s still nothing particularly special. It wasn’t overcooked this time, so it had that going for it, but it was almost aggressively middling. If I you had told me it was a fried chicken sandwich from a fast food chain like Wendy’s or A&W, I would have believed you. And Rudy’s is expanding quite a bit; I guess they’re becoming a fast food chain themselves, so… it is what it is. [shrug]
Location: 655 College Street, Toronto
Bonne Nouvelle is a delightful French/Korean patisserie with a whole bunch of seriously tasty looking treats. Though they have a tempting assortment of cakes and croissants, I just wanted something small to try, so I went with the strawberry rhubarb madeleine.
I regretted it as soon as I took a bite and realized how delicious it was. Another visit to better sample their wares is definitely in order.
With its tasty glaze and injection of strawberry rhubarb filling, it’s pretty far from a standard madeleine, but it’s so good. The cake itself is seriously tasty, and the tartness of the filling does an amazing job of offsetting the pastry’s sweetness. It might be the best madeleine I’ve ever had?