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.
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.
The team of grilling maestros at Lick’s Homeburgers & Ice Cream bring a menu of burgers, wraps, and diner fare to life with quality ingredients, such as lean ground steak and fresh vegetables delivered daily. The Lick's homeburger ($4.99) is a savoury patty made from steam pasteurized Canadian beef, that can be topped with mango chutney or zucchini relish before it chugs toward expectant mouths atop a fresh-toasted bun. Lick’s soy-based vegan Nature burgers ($5.49) sate palates with their hefty quarter-pound composition virtually devoid of cholesterol. A Chick’n Lick’n wrap ($6.99) snuggles barbecue chicken breast and melty cheese into a soft tortilla, and trans-fat-free regular fries ($2.89) cooked in 100 per cent canola oil before dutifully accompanying main dishes on the harrowing voyage from kitchen to human stomach to whale stomach.
Having crafted cakes for celebrities including Hugh Hefner and Cujo, Sugarbuds’ husband-and-wife duo of Greg Robb and Sabrina Singh employ their sizeable confectionary know-how to whip up freshly baked cupcakes available in various icing, filling, and eggless or regular cake options. Commission the construction of a cupped treat sporting a red velvet or lemon topping. A carrot cake deftly bridges the gap between vegetable and dessert more successfully than a broccoli lollypop. The chocolate cake also features flowers and designs with buttercream. Orders must be placed 24 hours in advance of pickup, granting patrons a chance to determine which cupcake they’ll eat first and which cupcake they will eat while walking their pet llama.
For the Love of Cake, helmed by cupcake countess Genevieve Griffin, offers dessert desirers freshly baked cupcakes made with quality ingredients. The bakery's 4-dimensional cupcake particularly stands out, with its multi-layered melding of cake, filling, topping, and garnish. The decadent treats come in 25 different flavours, and the bakery offers at least nine of those flavours each day. (Check the sweet spot's Twitter feed for daily offerings.) The Strawberry Shortcake cupcake injects juicy strawberry puree into its angel-food-cake fluff and tops it off with whipped cream and a strawberry slice, and the Crazy Carrot cupcake puts a pit of pineapple filling under a crowd of cream-cheese frosting and a candied carrot. Suffocate your sweet tooth with the chocolate overload of the Death by Chocolate cupcake, or freshen up your frosted feast with the mint overtones and moist chocolate of the Grasshopper.
Carole's Cheesecake Company's expert baking team uses halal-certified, preservative-free ingredients to handcraft a daily changing selection of delectable desserts, including cheesecakes and mini cheesecake cups. Customers can stuff their gobs or shirt pockets with individual cake slices ($5+); offerings include the caramel-brownie varietal, a circular wall of chocolate surrounding a lifeguard-supervised pool of buttery caramel. Meanwhile, groups of cherries jitterbug atop a New York–style vanilla cheesecake, and mousse-covered chocolate cheesecake rests on a cookie base. Carole's also bakes eight flavours of low-sugar mini cheesecakes ($2.50) and noncheesecake selections such as banana cake topped with fresh banana slices.