As a child, Lorraine, the owner of The Crown and Crumpet Tea Room, lived with her family above a restaurant in the United Kingdom, eventually owning her own teahouse, Petticoat Tails, in Winchcome in the Cotswolds. Years later, after moving to Ontario, Lorraine came across a historical brick house built in 1929, and immediately saw its potential as a classic teahouse. The home gives one the sensation of having stepped into another time and place, furthered by antique tea sets and imported British candies including blackcurrant licorice and toffee bonbons.
Beneath the crisp lines of British flags hanging from the walls, the family uses produce and ingredients from local farms to make lunch, high tea, and dessert each day. Lorraine’s rotating menus have included leek-and-goat-cheese quiche with fresh local asparagus as well as lamb with mango chutney carved tableside. In a sunny outside garden, cups click against saucers painted with colourful sprays of flowers like the world’s least intimidating monster truck.
The bakers at Tammy’s Creative Cakes & Treats have a knack for transforming simple ingredients—butter, flour, sugar, and eggs—into complex works of art. Though it’s difficult to fathom that the bakery’s edible racecars, guitars, and butterflies come from such humble beginnings, Tammy draws only on pure and homemade ingredients as she sculpts vanilla, chocolate, or marble cakes and slathers them with thick layers of buttercream icing. In addition to the sculptures she creates for birthdays and weddings, Tammy arranges bouquets of cake balls ideal for gifting to a lover or catapulting toward an ex-lover’s abode.
Bundt Cake Cravings' sage bakers create pans of their fluffy ringed desserts in a variety of sizes and seasonal flavours to suit individual hankerings and celebrations. Cakes ranging in size from cupcake-sized bundtminis to 10 inches are covered with cream-cheese frosting and festive decorations, including colourful bows and cardettes with messages such as "Happy Birthday" and "Sorry for Eating Your Car’s Air Freshener." Trays of cookies emerge from the ovens in chocolate-chip, oatmeal-raisin, and ginger varieties. The bakery also offers baking lessons for kids aged 5–14, allowing them to don aprons and learn a new skill in the sweet shop's own kitchen.
Canadian BeaverTails started from a family recipe more than 30 years ago: fried dough in the cylindrical shape of a beaver tail, topped with sugary delights. The treat has since become iconic—there are 115 Canadian BeaverTails locations throughout the country, and U.S. President Barack Obama reportedly made it a point to try one of the pastries when he visited Ottawa in 2009.
After a piece of whole-wheat dough is stretched into the shape of the national animal’s tail, it gets float-cooked in canola oil, and then dressed with delectable spreads and toppings. The pastries come in a variety of flavours, separated into several categories: Classic, Indulgent, and Decadent. The Classic version features cinnamon and sugar. Meanwhile the Indulgent variety includes flavours such as maple butter with chocolate sauce, and the Decadent BeaverTails add richer toppings such as chocolate hazelnut with Reese’s pieces.
No one can accuse baking guru Tanya of skimping on her ingredients, which include real butter, vanilla beans, bavarian cream, and caramelized pralines. She lavishes both time and attention on each of the creations that incorporate these lavish components, ensuring that each custom 3-D cake tastes as good as it looks. In addition to sculpting deluxe desserts in the shapes of Chanel purses, Twilight books, or any other creative request, Tanya whips up classic cakes to accompany special events such as birthdays or the family dog's high-school graduation. The multitalented chef also conjures cupcakes and pastries including eclairs, tarts, and miniature cheesecakes, which make taste buds swoon with such gourmet tastes as Nutella and Toblerone. :m]]