After exploring her creative side by learning to decorate cakes for her parents' vow renewal, Patricia Drewnowska left a lucrative career in banking to pursue her passion for pastries. Drewnowska honed her craft under the tutelage of Food Network chefs and the finest cake-wizard schools in North America, eventually founding a custom-cake bakery that has earned praise from "Wedding Bells," "ET Canada," and the Globe and Mail. In the kitchen, Patricia and her brother, Konrad––a classically trained french-pastry chef––will into existence elegant multi-tier wedding cakes, colorful desserts for kids' birthdays and baby showers, and rich, homemade macaroons and cookies. Visitors to the cafe swoon over the scent of freshly made pastries, before devouring cupcakes in flavours such as madagascar vanilla, red velvet, and black currant, each iced with layers of chocolate ganache or buttercream.
Baskin Robbins' worldwide expansion can be attributed to one thing: gourmet ice cream. More than 31 flavours fill its freezers, with classic flavours such as chocolate chip or butter pecan, and rotating seasonal flavours such as the cherry-filled black forest cake or green tea. Not content to just serve scoops, Baskin Robbins molds their ice cream into cakes, milk shakes, and sundaes made scrumptious by pieces of fresh fruit. Baskin's staff also swirls up soft serve cones, bowls, and parfaits filled with fruits and sweets. The ice creameries also indulge weight-conscious eaters with a menu of no-sugar-added sherbets, light yogurts, and sorbets.
Botanical Skincare keeps its treatment offerings nice and simple. Estheticians take a hands-on approach when exfoliating with microdermabrasion, cleansing with facials, and enhancing features with makeup. They also use electrolysis to remove clients’ unwanted body hair and serve as a warning to any follicles thinking about acting out in the future.