With skills honed through the acclaimed Wilton Method of cake decorating, cake artist Tanya Swanarchuk moulds confections into edible party centerpieces. She crafts each cake to suit her clients’ tastes, selecting from classic and premium flavours such as vanilla blueberry, Kahlúa, black forest, and confetti that’s been frozen in time. Cake batter then anoints cupcake or custom cake moulds, which bake treats into shapes of favourite cartoon characters, sports-team logos, or adult-themed images. Tanya can also craft towering tiered cakes for weddings or intricately moulded 3-D cakes that mimic hamburgers to trick finicky eaters into consuming their daily cake allowance.
Tea Story, a sophisticated shop that got its start on Osborne Street, recently expanded into a second location on Corydon Avenue. There, baristas brew more than 120 varieties of loose-leaf tea, including healthy green tea, traditional black tea, fragrant rooibos tea, all-natural herbal tea, ethnic oolong tea, fruit tea, and floral teas that bloom as they steep. Specialty ice lattes, fruit and vegetable smoothies, and bubble teas are also on the menu. Like Tea Story's original location, the Corydon Avenue space is sleek and stylish with midcentury furniture and an ultramodern chandelier.
Other breakfasts can seem boring in comparison to a tasty sticky bun with the right toppings. At Jonnies Sticky Buns, sticky buns are baked fresh every morning and afternoon, so both early and late risers can get their fix. Daily changing flavours can be topped by anything from apples to black olives to dark chocolate to pizza toppings. The buns come in standard or mini sizes and can be ordered as a variety pack of a dozen.
After testing hundreds of cupcake recipes, The Cupcake Corner's owners finally found their perfect blueprint. Today, they bake their scratch-made mixes into light and airy treats each day, then ice them by hand with freshly whipped buttercream flavours such as lemon, peppermint, and peanut butter. In addition to standard flavours, which all feature a chocolate or vanilla base, they've also come up with specialty creations such as maple bacon and strawberry cheesecake.
The cupcakes come in eco-friendly packaging and, because they have no preservatives, last two days when kept in airtight containers. For each wedding or other catering order, the staff bakes the cupcakes the morning of the event. They'll work with hosts and hostesses to tailor special-event cupcakes to clients’ satisfaction, whether it's adding custom logos, creating new flavours, or matching the icing's color to ring-bearers’ shoelaces.
Inside a vintage studio, Cake-ology's playful bakers craft custom cakes entirely from scratch. They sandwich more than 11 butter cream icing flavours such as mocha, raspberry, cinnamon, and orange between two layers of cake flavours such as marble, red velvet, lemon, and spice. After baking, they decorate their creations with repeating butter cream swirls and stripes, or layer on colorful fondant to create cakes that look like dogs, cars, or a slightly bigger cake. In addition to full-sized desserts, they also mold batter into cupcakes and cakettes - morsels of cake mixed with butter cream and dipped in chocolate. To complement the gallery of colourful cakes, they also make daily-changing baked goods such as imperial cookies, caramel pecan bars, and date slices.
When Hollanders Marten and Sally Posthumus first set foot on Canadian soil in 1951, they immediately began working for a potato farmer in order to save money. In 1955, the duo cashed in their savings and opened The Bake Oven, a bakeshop specializing in both Canadian and European products. Today, The Bake Oven's Edison Avenue location houses multiple culinary components, including a delicatessen with European sausage and cheeses, a bakery that concocts specialty cakes and tortes, and a European-style restaurant, with homemade lunch fare as well as savoury European treats such as bitterballen, krokets, and boiled clogs. The shop also stocks a selection of gifts and kitchenware.