Little nuggets of pearl sugar caramelize during baking, making Wanda's made-to-order Liège-style waffles different from the typical Belgian style. The dough is infused with vanilla, maple, or strawberry flavour, and the waffles can be crowned with toppings such as Nutella, strawberries, or caramel. Toasted sandwiches, such as the croque monsieur and the signature chicken with thai sauce, sate savoury teeth, whereas espresso and coffee drinks brewed with beans from Illy wash it all down with more refinement than sucking on a garden hose.
Tiny Tom?s first mini donuts were fried in 1959, back when the company was still called Tom Thumb Donuts. Today, the tiny soft donuts bubble in the fryer at their permanent and mobile locations, emerging toasty brown before donning a protective coat of crunchy sugar.
Buyers can mix and match from the following flavours: Red Velvet, 24 Carrat, the Marilyn, the Betsy, Cookies N Crème, Mint Condition, Lei’d, and Barbilicious. Orders must be placed in advance and are usually available for pick-up on Thursdays and Fridays between 10 a.m. and 7 p.m. and on Saturdays between 11 a.m. and 4 p.m., but customers should call ahead to schedule a pick-up time.
SugarTiers is a collaboration between sugar-paste artist Rosalind Chan?whom Teresa Kruze of Metro Canada calls "an international superstar in the cake decorating world"?and her former student, experienced chocolatier Evalin Chong. As Chan told Duhlicious food blogger Madalina Paul in 2010, she learned the art of baking from her mother, and left her native Malaysia to study French pastry at the renowned Ritz Escoffier school in Paris. She immigrated to Canada, where she decided to give up a successful corporate career and devote herself to the art of professional cake decorating. Chan then returned to Malaysia to found and teach at the International Centre of Cake Artistry, one of the largest baking institutes in that country.
Chong holds a diploma in food-and-beverage management and is a certified wedding planner. Both women have shared their expertise as Wilton Method instructors, and stay ahead of ever-changing wedding-cake trends. Chan told Sue Kanhai of YorkRegion.com, ?Years ago, no one knew what red velvet was?they thought it was a fabric! Now it?s such a hip thing." The popularity of red-velvet cupcakes was also the topic of a 2010 article in the Toronto Star, which mentioned SugarTiers' tasty version.
The duo offers baking and decorating courses in at their shop, where they teach students to cover cakes or scratch-prone leather furniture in layers of colourful fondant. They also operate a retail supply store, take-out bakery, and catering operation, handcrafting more than 36 flavours of macarons and cakes such as dark chocolate or moist carrot and pineapple.
Sweet Spot Golf & 19th Hole Sports Bar's five golf simulators recreate 67 championship courses from around the world, including Pebble Beach, Oakmont, and St. Andrews. The simulation’s meticulous detail and realistic imagery means every tree, bunker, and patch of grass is included, show with multiple camera angles and real-time daylight.
In addition to competing online against players worldwide, the simulators' live-motion software and the facility's six practice-range simulators help guests hone their golfing skills. But to further refine your swing, take a lesson under the tutelage of a resident golf pro, who’ll customize programs to match each patron's individual needs while teaching golf-swing fundamentals.
Outside the five private simulator-equipped rooms, the 19th Hole Sports Bar offers a private dining area with a flat-screen TVs showing the latest sports. You’ll also find karaoke machines to sing a pop classic or a golf-inspired opera, as well as gaming areas outfitted with PS3, Nintendo Wii, and X-Box consoles.
What began as a single store with a single recipe in 1983 has since expanded to coat tongues across Canada with its handcrafted, always-fresh repertoire of premium ice cream. The aroma of freshly baked waffle cones roams freely throughout each Marble Slab Creamery location, luring customers counterside to watch staff members blend nuts, fruits, and candies into a variety of ice-cream flavours atop a frozen slab. Ultra-fresh ingredients, including dairy products from local farms, vanilla from Madagascar, and fine European chocolates with up-to-date passports join forces to infuse each bite with an extra punch of sweetness. In addition to standard cones, Marble Slab Creamery's daily-made ice cream can also be savoured in the form of ice-cream cakes, milkshakes, and floats, and low-fat yogourts offer a lighter, equally delicious alternative.