Location: 510 Yonge Street, Toronto
Creme brulee: delicious. Crepes: delicious. A creme brulee crepe? Yes please.
I will, however, admit that I was skeptical; would this be one of those Instagram-friendly food mash-ups that never should have been mashed up?
Nope, it’s exactly as delicious as you’re hoping it’ll be. Actually, no; more delicious.
My only real complaint is that the top didn’t have the sugary, crackily crispiness that you’re looking for, despite being thoroughly torched.
Other than that, it was top notch. The custard was a little bit too sweet — I suspect that it came from a mix — but it was still quite tasty, and certainly got the job done.
There was also quite a bit of it; every bite had a generous amount of custard, even right at the bottom of the cone.
The crepe itself was the highlight; it was freshly made, with a chewy interior and a lightly crispy exterior that set it apart from the norm. It complimented the custard perfectly.
I enjoyed it so much that I went back a few days later for round two. I tried the Mango Raspberry, and it was just as good as the creme brulee. The crepe had the same addictive crispy/chewy contrast, and the filling featured a great balance of tartness and sweetness, with perfectly ripe chunks of fruit.
Location: 3160 Steeles Avenue East, Markham
Sasaki Fine Pastry is the latest gem I’ve discovered thanks to the inimitable Suresh Doss, who specializes in sussing out the best non-Western eats in the city, usually out in the ‘burbs. If you’re on Twitter and you’re not following him, I don’t even know what you’re doing with your life.
Sasaki specializes in daifuku, a Japanese dessert in which soft, chewy mochi is stuffed with various sweet fillings. On this particular visit they had seven flavours available; I tried mango cream, strawberry cream, yuzu cream, and sesame cream.
It’s easily the best mochi I’ve ever had. I like mochi, but it can sometimes be a little too gummy. But the version here had a delightfully delicate chew that almost melts in your mouth.
The subtly sweet, creamy fillings were all great, though the strawberry — which featured a mixture of strawberry cream and sweet red bean filling — was the highlight.
I also tried the red bean and cream doriyaki, which features a filling of sweet red bean and whipped cream that’s sandwiched between two little pancakes. Like the daifuki, this was super fresh, subtly sweet, and extremely delicious.