Quick Bites: Sweet Jesus, Parka Food Co., and Bakerbots Baking

Sweet Jesus
Apple Fritter Crisp from Sweet Jesus

This was actually pretty tasty.  Here’s how Sweet Jesus describes the Apple Fritter Crisp: “Vanilla soft serve, Apple pie sauce, Apple fritter pieces, Apple fritter crumb, Caramel sauce.”  I enjoyed it, mostly — it pretty much nails the apple pie/crumble element, with a cinnamon-infused flavour, and a nice hit of caramel and apples.  But the “apple fritter crumb” it’s rolled in was more chewy than crispy (there was a disconcerting lack of crispiness for something with “crisp” in its name), and the apple fritter pieces were entirely absent.  Still, the creamy vanilla ice cream and the apple-crumble-infused flavour are a tasty combo.

Parka Food Co.
Caesar Salad at Parka Food Co.

I recently found myself back at Parka Food Co., a place that specializes in vegan eats; on my first visit I had a sandwich and found the bun to be fairly horrifying, so I skipped the sandwiches and went with a Caesar salad instead.  It was fine, I guess?  Caesar dressing traditionally features very non-vegan ingredients like anchovies, egg yolks, and cheese; whatever vegan alternatives they used here were decent enough.  But the dressing was overly vinegary, and the pickled onions on top are a bizarre choice — they only amplify the puckery vinegar flavour.

Blackbird Baking Co.
Lemon Tart and Raspberry Rosewater Tart from Bakerbots Baking

Both of these tarts were absolutely fantastic, particularly the Raspberry Rosewater tart, which featured an ultra-rich custard with a pronounced rosewater flavour that complimented the tart raspberries on top perfectly.  And unlike the last pie I had at this place, the crust was superlative; it was crispy, buttery, and perfect.

Tarte au Citron at Bang Bang

Tarte au citron - Bang BangLocation93a Ossington Avenue, Toronto
Websitehttp://bangbangicecream.com/

I think this is going to be the shortest post I’ve ever written.  The tarte au citron flavour at Bang Bang is basically like the best lemon meringue pie you’ve ever had, but as an ice cream.

Lemon meringue pie?  Delicious.  Bang Bang?  Delicious.  Cram those two things together?  Yeah, it’s delicious.  Of course it’s delicious.  That’s just math.

The ice cream is creamy and pleasantly tart, with a great lemony flavour.  It’s got silky meringue swirled in for some additional creaminess and to help cut the tartness of the ice cream.  And then there are buttery, delicious chunks of pie crust.

It’s all just as good as you’d hope it would be.

Lemon Meringue Croissant from Butter Baker

Butter BakerLocation: 120 Dundas Street West, Toronto
Websitehttps://butter-baker.com/

The lemon meringue croissant from Butter Baker is one of those things that I saw on Instagram and immediately had to eat.  And yes, I know: this makes me part of the problem.

A very strong argument could be made that social media (Instagram in particular) is making our cuisine appreciably worse by incentivizing restaurants to serve visually innovative food in which the actual taste is an afterthought (e.g. Sweet Jesus).

Butter Baker

And that’s absolutely the case here.  I mean, look at that!  It looks so impressive!  But it gets less impressive once you start actually eating it.

For one thing, it’s almost impossible to eat without getting sticky meringue all over your face.  But let’s set that complaint aside, because a lot of cupcakes are just as hard to eat without making a mess, and only a monster would argue that a cupcake isn’t great.

Butter Baker

The two main issues here are that the croissant itself is merely okay, and the lemon curd  filling is completely bland.  The latter point is especially egregious; the whole appeal of a lemon meringue pie is the delightful way that the tartness of the lemon curd is offset by the sweetness of the meringue.  But here, the curd is disappointingly anemic, with a limp sugariness and almost no sour bite.  Because of this, the whole thing comes off as one-dimensionally sweet and boring.

I will, however, give Butter Baker props for the use of creamy Italian meringue over frothy, dull French meringue.  This is correct; French meringue is for jerks.