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.
In the wee hours of the morning, before the sun peeks its head over the horizon, a light can be seen shining through BakersVille’s windows. That’s because the BakersVille family has already started brewing organic coffee, baking fresh pastries, and decorating their sought-after specialty: custom cakes. To earn a warm place in stomachs’ hearts, each cake reflects the personal taste and style of the customer, hitting the right notes with a wide array of flavours––including vanilla bean, spicy carrot, and chocolate truffle––as well as alluring toppings such as buttercream frosting and caramel mousse.
In addition to artfully assembled cakes, BakersVille’s muffins, brownies, turnovers, and cupcakes share the same rich, wholesome ingredients as their larger, shareable counterparts. The shop’s thoughtful bakers also accommodate special diets with vegan cupcakes, gluten-free breads, and banana-free muffins for those traumatized by the children’s show Bananas in Pyjamas.
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.
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.
Though crepes may trigger images of French pastry shops, that is only half the story at Yum? Crepe. That's because the Japanese owners wanted to fuse traditional crepe recipes with a touch of Asian flavor. This means that classic crepes?such as those filled with slices of strawberries and smears of Nutella?share the menu with Japanese versions filled with sweet red beans, chestnuts, and green-tea ice cream. These Eastern flavors even pervade the savory side of the menu, with a ham-and-cheese crepe appearing next to one loaded with teriyaki chicken. This mix of savory and sweet lets staffers serve both hearty meals and light desserts, making the eatery the perfect spot to see how many multicourse dinners you can eat in a single night.