From Our Editors
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.
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