Location: 161 Baldwin Street, Toronto
Though Dipped Donuts has been serving their tasty treats at various events throughout the city for a few years, they’ve only just recently opened a permanent outpost in Kensington Market.
They keep things pretty simple; as far as I can tell, they only serve classic raised doughnuts — nothing with a cakey base, and on the day I visited, nothing filled (though they do have filled doughnuts in their rotation).
Their menu mostly consists of quirky flavours like rosewater pistachio, mango ginger, and London fog.
I tried the blueberry basil, and yeah, it’s good. The doughnut itself is a little bit more dense and chewy than the norm, which is actually quite satisfying.
The glaze was seriously delicious, though I’ll admit that I couldn’t taste any basil flavour. It was bright and fruity, with a mild tartness and a pronounced blueberry flavour. It’s also admirably restrained in its sweetness; it’s basically the polar opposite of the in-your-face sugar bombs you’ll find at Krispy Kreme.
Most of the time, I’m ready to tap out from the sweetness after one doughnut. Here, I could have happily eaten another one (or two).
Location: 160 Baldwin Street, Toronto
Koishi is a collaboration between Little Pebbles (which is great) and Arthur Pezzelli, the co-founder of Bang Bang (which is beyond great).
Bang Bang serves, bar none, the best ice cream in Toronto. It’s not even close; they blow everyone else out of the water. This makes Koishi a must-visit. A new place started by one of Bang Bang’s founders? Uh, yeah, I’m all over that.
Asian-style ice cream has very much become a thing in Toronto, and as you might infer from the name, that’s what Koishi is all about. They have a variety of Japanese-influenced flavours that you can get in a cone, a cup, or a sweet bun.
I’m all about the ice cream at places like this (as much as I love Bang Bang, the cookies are a complete waste of time), so I just went with a plain scoop in a cup.
I tried the honey soba: “toasted buckwheat & caramelized honey.”
It was pretty great — the crunchy bits of soba gave it a nice toasty flavour, and the honey was pleasantly floral, with a subtle sweetness that was just right.
The quality of the ice cream itself wasn’t as perfect as Bang Bang’s — it didn’t quite have the same level of rich creaminess, and it was very subtly icy — but it’s still top-shelf 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.
Location: 93a Ossington Avenue, Toronto
I’ve already written about Bang Bang a couple of times on this blog, so I sort of figured I wouldn’t be writing about it again. I mean, I could happily make this blog all Bang Bang all the time — it’s the greatest, and anyone who says otherwise is dead to me — but that might get a bit monotonous.
No one needs a few dozen posts that all amount to “hey, this new flavour at Bang Bang, it’s also delicious!”
But… hey, this new flavour at Bang Bang, it’s also delicious!
The roasted pineapple flavour at Bang Bang is so good that I have to post about it. I must. It’s too good.
It’s got the usual creamy, rich amazingness that you expect from Bang Bang’s ice cream, but it’s the flavour that really puts it over the top into crazy good territory.
I normally don’t even like fruity ice cream all that much, but this one is something special. It has such an amazing roasty pineapple flavour; it’s obvious that the fruit has been intensely caramelized. If you’re looking for something light and tart and refreshing, look elsewhere. This has a really deep, rich flavour that’s perfectly balanced by the creamy ice cream. It’s perfect. It’s honestly one of the best scoops I’ve ever had.
Location: 2651 Yonge Street, Toronto
Milkcow Cafe is a South Korean soft serve chain — a concept which, thanks to Kiss the Tiramisu, now fills me with horror. I actually have a great deal of fondness for South Korea, but the ice cream at Kiss the Tiramisu was so profoundly awful that it made me lose a little bit of respect for the whole country. Just the absolute worst.
Thankfully, Milkcow Cafe is quite good. They have a variety of ice cream creations, all featuring a base of their “organic milk soft serve.” I went with the Milky Cube, which is drizzled with honey and topped with a big chunk of honeycomb.
They’re not kidding around with the milk thing — the ice cream is really unique, with a subtle sweetness and a pronounced milky flavour. It actually tastes like drinking a glass of milk, but in ice cream form. There’s no vanilla flavouring to get in the way; just pure milky goodness. It could have been creamier, and the texture was vaguely icy, but for the most part it was quite satisfying.
The honey had a nicely floral flavour and added a good punch of sweetness, but honestly, the ice cream itself was so interesting I would have been okay eating it on its own.