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 and birthdays. 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.
Yogurty's, a proudly Canadian company, claims that at their stores, no two customers have ever made the same exact treat twice. It would be nearly impossible—low- or no-fat, probiotic-rich frozen yogurt comes in more than 85 flavours, ranging from carmel latte to banana split to red velvet, and 65 toppings allow patrons to swirl, drizzle, and sprinkle tasty treats until they resemble works of icy art. Their gluten-free yogurt, a natural source of protein, calcium, and probiotics, is made from fresh milk right off of Canadian farms and supports healthy digestive systems and immunity. The cheerful stores showcase bright colors—nearly as bright as bubblegum and orange cream, topped with sour gummi worms, and rainbow sprinkles.
Rows of pastel treats glimmer behind glass cases at Gagan Sweets, tempting tongues with each tasty morsel. Gagan Sweets has been making traditional Indian sweets and namkeens—savoury snacks—since 1992, and that experience shows in its attention to detail. Twenty-five different types of sweets are made on site each day, including milk cakes and Bengali sweets. Gagan also serves savoury vegetarian food in its restaurant, the perfect dessert a meal of their sweets. The buffet stretches out for yards to accommodate a cornucopia of fragrant Indian dishes. Patrons wander along the table, loading their plates with palak paneer, samosas, and chana masala, as well as plenty of roti or naan on the side to soak up every carefully balanced spice.
Since 2001, pastry chef and founder Steve Wemyss has manned the mixers at Patisserie Monaco, supplying artfully crafted wholesale pastries to clients throughout Canada. Today, approximately 100 team members join him in the operation to ensure the finest in craftsmanship, ingredients, food safety, and timely transportation. Their array of professional desserts includes black forest cakes, cookies, petite french fruit tarts, and elegant strawberry cheesecake squares. The company walks on the savoury side with their twists and flatbreads—including a basil pizza twist—and hors d’oeuvres such as jerk-chicken firecrackers, which despite all logic, can be safely eaten at gas stations.