Pink Lemon Bakeshop's bakers forgo mass-production methodology in the creation of their nut-free cupcakes, opting for the more homespun approach of hand making each treat, tucking it into a gleaming oven, and meticulously icing the diminutive cake. This hands-on approach to baking enables the confectionary crew to create personalized and themed orders for all manner of special occasion such as weddings, birthdays, and the second Tuesday of every month. While specializing in the architecture of shrunken cakes, Pink Lemon Bakeshop's staffers showcase their varied baking talents as they whip together sugar and creamy butter to form crumbly shortbread cookies or ice full-sized cakes into centerpieces for any celebration.
Champions of making treats from scratch using high-quality ingredients, The Cookie Messenger’s team of artistically inclined staffers bake and decorate cookies for all manner of special occasion, from weddings to housewarmings. Bakers eschew additives and preservatives as they forge their classic shortbread cookies in the company’s nut-free facility, opting instead for all-natural ingredients such as butter, eggs, vanilla, and sustainably harvested love. Once plucked from the oven, confectioners decorate the sweet noshes with edible embellishments such as glitter dust and sugar pearls, customizing the centre cookie with a heartfelt note or individualized barcode for the recipient. Each meticulously arranged bouquet arrives at doors with individually wrapped cookies to ensure freshness for up to a week.
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.
When coming up with a recipe for The Mad Italian’s gelato, the owner enlisted the help of a Italian family who had been using the same recipe for generations. A selection of more than 50 flavours includes milk-based varieties, such as dulce de leche and pumpkin pie, and an additional reserve of water-based flavours takes on fruitier variations, including blood orange and blueberry basil. In addition to scooping authentic gelato, the staff brews Caffè Haiti espresso, a 100% arabica blend imported directly from Rome.
Owner Eli Turkienicz wondered what he could add to the menu to combat the wintertime slump of gelato sales and frozen tongue syndrome. In true gelateria form, the answer came in a cone: Zazzu hot pizza cones. The savoury treats portably encase toppings such as meatballs and mozzarella or turkey and basil pesto. The cooks also whip up a menu of salads and paninis.
Mama Mia Place's owner recalls childhood days spent at his grandfather's farm, standing beside the warmth of the clay oven as he watches his grandmother bake fresh bread and empanadas. A point of family pride, empanada recipes are passed down from generation to generation and are crafted through time and expertise; Mama Mia's empanada recipe is no exception. Inside his own restaurant, chefs knead and bake fresh dough inside an open-view kitchen, crafting traditional cinnamon-dusted churros or pastries filled with dulce de leche, homemade cream caramel, which are made following family recipes handed down for three generations. Freshly baked wares travel to the gleaming glass bakery cases under the front counter for display and safekeeping in a warm, cozy environment.