More than 40 types of cheesecake are chilled rather than baked for a light, creamy texture that's complemented by a housemade graham crust
St. Vital Centre
Up to 41% Off at Double D's Cheesecake and Coffee House
Double D's Cheesecake and Coffee House
St. Vital Centre
After testing hundreds of cupcake recipes, The Cupcake Corner's owners finally found their perfect blueprint. Today, they bake their scratch-made mixes into light and airy treats each day, then ice them by hand with freshly whipped buttercream flavours such as lemon, peppermint, and peanut butter. In addition to standard flavours, which all feature a chocolate or vanilla base, they've also come up with specialty creations such as maple bacon and strawberry cheesecake.
The cupcakes come in eco-friendly packaging and, because they have no preservatives, last two days when kept in airtight containers. For each wedding or other catering order, the staff bakes the cupcakes the morning of the event. They'll work with hosts and hostesses to tailor special-event cupcakes to clients’ satisfaction, whether it's adding custom logos, creating new flavours, or matching the icing's color to ring-bearers’ shoelaces.
Inside a vintage studio, Cake-ology's playful bakers craft custom cakes entirely from scratch. They sandwich more than 11 butter cream icing flavours such as mocha, raspberry, cinnamon, and orange between two layers of cake flavours such as marble, red velvet, lemon, and spice. After baking, they decorate their creations with repeating butter cream swirls and stripes, or layer on colorful fondant to create cakes that look like dogs, cars, or a slightly bigger cake. In addition to full-sized desserts, they also mold batter into cupcakes and cakettes - morsels of cake mixed with butter cream and dipped in chocolate. To complement the gallery of colourful cakes, they also make daily-changing baked goods such as imperial cookies, caramel pecan bars, and date slices.
When Hollanders Marten and Sally Posthumus first set foot on Canadian soil in 1951, they immediately began working for a potato farmer in order to save money. In 1955, the duo cashed in their savings and opened The Bake Oven, a bakeshop specializing in both Canadian and European products. Today, The Bake Oven's Edison Avenue location houses multiple culinary components, including a delicatessen with European sausage and cheeses, a bakery that concocts specialty cakes and tortes, and a European-style restaurant, with homemade lunch fare as well as savoury European treats such as bitterballen, krokets, and boiled clogs. The shop also stocks a selection of gifts and kitchenware.
Sisters Darlene Landino and Dale Chenier, owners of Double D's Cheesecake and Coffee House, built their business on a single family cheesecake recipe. Anchored by a housemade graham-cracker crust, their cake is chilled rather than baked, contributing to a lighter and lusher dessert that's less likely to cause involuntary naps at the dinner table. The café's counters display more than 40 flavour variations on the original, each of which is available in a 9-inch round, a mini cheescake or a more unique presentation, such as a cheesecake sandwich or cheesecake-in-a-cone. Double D's also offers muffins, coffeecake, specialty espresso and coffee drinks, and real-fruit smoothies.
With skills honed through the acclaimed Wilton Method of cake decorating, cake artist Tanya Swanarchuk moulds confections into edible party centerpieces. She crafts each cake to suit her clients’ tastes, selecting from classic and premium flavours such as vanilla blueberry, Kahlúa, black forest, and confetti that’s been frozen in time. Cake batter then anoints cupcake or custom cake moulds, which bake treats into shapes of favourite cartoon characters, sports-team logos, or adult-themed images. Tanya can also craft towering tiered cakes for weddings or intricately moulded 3-D cakes that mimic hamburgers to trick finicky eaters into consuming their daily cake allowance.
Other breakfasts can seem boring in comparison to a tasty sticky bun with the right toppings. At Jonnies Sticky Buns, sticky buns are baked fresh every morning and afternoon, so both early and late risers can get their fix. Daily changing flavours can be topped by anything from apples to black olives to dark chocolate to pizza toppings. The buns come in standard or mini sizes and can be ordered as a variety pack of a dozen.
A bakery outlet for Canada Bread Company Limited, McGavin's offers rows of loaves at wholesale prices. Fill bare cupboards or secret floorboard compartments with discount bread facing a dwindling shelf life, surplus bread from overzealous production lines, and fresh bread from local bakeries. McGavin's white or 100 per cent whole-wheat loaves (five loaves for $10.49) prove eminently slatherable. Other yeasty feasts include Dempster's Bagel six packs (three packs for $8.99), english muffin six packs (three packages for $6.99), and tortillas (three packages for $8.25). The popular discount special section, meanwhile, invites gluten gourmands to mix and match an ever-changing cast of short-dated dough bookends: every product, regardless of size, grain, or resemblance to Winston Churchill costs $1.39, and shoppers can mix and match an assortment of ten loaves for $12. Discount selections change daily and vary by location.
Whipping up generous batches of gustatory delight in cupcake format, C-Cup Cakery is a specialty cake boutique whose flavours are as distinctive as their miniatures are adorable. Your foray into diminutive decadence begins with the selection of chocolate or vanilla cake base, from which a bevy of buttercream frosting flavours—chocolate, vanilla, mocha, mint, and champagne—mount an ambrosial assault on unsuspecting taste buds. The miniatures are housed safely in quaint cupcake caddies by the dozen where they stoically await their grisly, grisly fate. Today’s Groupon is good for in-store pickup only, so customers are welcome to take their cupcakes to-go or to enjoy their pint-sized pastries in the pink, candy-counter storefront.
Cold Stone’s ice cream, made in-store daily, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. Ice-cream voyeurs can create their own ice-creamplosion from old favourites or unheard of delights ($2.89–$4.59 with two mix-ins), eliciting taste tests of dozens of silky flavours such as cake batter, cotton candy, and piñata. Each ice-cream creation generously welcomes up to two of the shop's dozens of mix-ins as traditional as Oreo cookies and chopped nuts or as quirky as pie crust. Those willing to bequeath the invention of creamy concoctions to the professionals can try a Cold Stone Signature creation, such as the almond-studded and caramel-slathered Coffee Lovers Only or the Peanut Butter Cup Perfection with Reese's peanut-butter cups, fudge, and a side of endorphins ($3.99–$5.75). Once concoctions are chosen and perfected, they're scooped cold into freshly made waffle cones or bowls.
Amma, meaning "grandmother" in Icelandic, embodies the welcoming spirit of this tearoom, where visitors should always feel like family. Amma's chefs serve up a classic menu of teatime fare in the afternoon, preparing finger sandwiches, quiche, and pots of loose-leaf tea. These leisurely meals end with a sampling of homemade desserts, such as apple pie, multilayered red velvet cake, and indulgent turtle cheesecake.
Smoothie Bar crafts 20 flavours of tongue-chilling smoothie concoctions with customizable options. Parched patrons can indulge in any two regular-size smoothies, all prepared with real frozen fruit and no syrups, added sugars, or forced smiles (a $5 value each). The strawberry-mango-swirl flavour nourishes with its tropical bouquet, and the supreme Big Breakfast smoothie blends an antihunger task force of skim milk, blueberries, banana, nuts, and honey with nutmeg-cinnamon spicing. Refresh palates with a detoxifying wheatgrass smoothie, or customize any blended beverage from Smoothie Bar's abundant ingredients. The smoothie emporium also serves food items such as chips and muffins to accompany lonesome liquids in their fight against overly verbal hungry bellies.
Savoured by the likes of Queen Elizabeth and awarded the silver medal at the Great Manitoba Food Fight, High Tea Bakery's raspberry-filled and icing-glazed almond shortbread cookies are made from scratch daily by the bakery's mother-daughter duo. The dainty mini imperial cookie offers a miniature take on the classic, ideally sized for convenient shirt-pocket storage. It may behoove customers to call ahead and pre-order their 24 morsels to ensure their presence at high tea or a court-arraignment after-party.
Chocolate Zen concocts its custom confections from scratch using contemporary European baking techniques and natural ingredients unsullied by additives. The bakery's trio of seasoned pastry chefs brings years of experience and training to each treat, paying close attention to detail in matters of taste, appearance, and confectionary psychology. Mini cheesecakes, served in mini cupcake liners, provide two or three palate-pleasing bites apiece in 10 different flavours. Among other options, citrusy selections such as lemon raspberry and mandarin orange vie with chocolate-accented variations in Oreo and Skor for the attentions of the cheesecake connoisseur. Chocolate Zen adds no preservatives, artificial fillings, or inedible figurines. The shop dishes out its sweet eatables from a sunny storefront with an appropriately chocolate-and-cream interior colour scheme.
Spoon Me’s fat free yogurts and smoothies sedate sweet teeth with low-calorie servings that contain plenty of live active cultures and vitamins with no table sugar or artificial sweeteners. Servings are further enhanced with a selection of fresh fruits and dry toppings, such as mangoes and graham crackers. When customers are done eating their frozen dish, they can move onto the spoons, which are made from edible cornstarch. While the containers, napkins, straws, and garbage bags aren’t meant for nibbling, they are 100% biodegradable in as little as 90 days, to give Mother Nature a snack that won’t give her indigestion.
During his travels through Mexico, the Caribbean, and South America, Chef Robert Thomas developed a passion for the culture and street food of these regions. He found his inspiration for Modern Taco Company in the way simple ingredients melded to create these delicious cuisines. The culinary experimenter harnesses the diverse flavours of these regions to reimagine the taco, stuffing tortillas with pulled maple-chipotle pork, jerk chicken, and falafel. Margaritas, daiquiris, and Mexican-style hot chocolate can quell the spicy mouth conflagrations caused by the diverse gourmet tacos, quesadillas, and items from the eatery's gluten-free menu. Chef Rob also enthusiastically adds an extra kick by whipping up salsa from mango, super-spicy scotch bonnets, and a single dwarf star.