690 Yonge Street, Toronto

Drinks for One or Two at Guschlbauer (Up to 50% Off)

Up to 50% Off
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Highlights

Bakery originated in 1919 in Austria and has since moved to Hong Kong, Korea, and now the United States, offering quality signature pastries

Customer Reviews

100% Verified Reviews
All reviews are from people who have redeemed deals with this merchant.
bun
tea
milk tea
staff
N
NeyTOP REVIEWERHELPFUL REVIEWERSHUTTERBUG
21 ratings17 reviews6 photos
October 1, 2020
Cheap drinks but not well made
J
JimTOP REVIEWER
11 ratings10 reviews1 photos
August 19, 2020
Not bad.
E
Elif
2 ratings1 reviews
July 30, 2020
Taste, service and hospitality was AMAZING!! My favourite smoothie! So fresh, tasty and not too sweet. Taste is so natural and cool your hit down ❤️
J
JohnTOP REVIEWER
19 ratings11 reviews
November 10, 2019
enjoy the drinks very much.
N
NeyTOP REVIEWERHELPFUL REVIEWERSHUTTERBUG
21 ratings17 reviews6 photos
October 20, 2019
Great value for the product
S
SandyTOP REVIEWER
27 ratings12 reviews
October 16, 2019
Drinks were fantastic and pastries were delicious. Service was also very friendly.
L
Lisa
2 ratings1 reviews
October 8, 2019
Fast & delicious
P
PhilipTOP REVIEWERHELPFUL REVIEWER
14 ratings13 reviews3 photos
October 3, 2019
Good drinks but a bit bland. Desserts are beautiful.
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Customer Photos

  • Photo submitted by Ney
  • Photo submitted by Yash

About This Deal

Choice of:

  • Drinks for One
  • Drinks for Two

Baking Soda vs. Baking Powder: Two Ways to Blow Baked Bubbles

What distinguishes baking soda from baking powder, and which one is more delicious? Impress your classmates by gently explaining the difference with Groupon’s help.

Without baking soda or baking powder, most baked goods would be dense, flat, and gummy. Both substances are leaveners, meaning they create carbon dioxide (CO2) bubbles that make cakes, breads, and cookies rise. And both are odorless, white powders that contain sodium bicarbonate. 

So, what’s the difference? Baking soda is simply a fun nickname for sodium bicarbonate (NaHCO3); it contains nothing else. Sodium bicarbonate only produces carbon dioxide when it reacts with an acid, so recipes that use baking soda must also contain acidic ingredients such as lemon, yogurt, buttermilk, or even unsweetened natural cocoa powder. Baking soda starts producing carbon dioxide as soon as it’s mixed with wet, acidic ingredients, so it’s important to bake right away before the bubbles pop and their precious gases escape. (For a dramatic illustration of this action, consider the classic childhood science project of blending baking soda and vinegar to make a “volcano” overflow.)

Baking powder, on the other hand, is a mixture of sodium bicarbonate, powdered acid salt (which will often show up as a sulfate or phosphate on the ingredient label), and cornstarch. Since the acid needed to produce carbon dioxide is already mixed in, baking powder can be used in recipes that don’t contain other acidic ingredients or when you want to make a working model of a long-dormant volcano. Most baking powder is labeled “double acting,” which means that it contains two types of acid. The first is a fast-acting acid that produces a small amount of carbon dioxide when stirred into wet ingredients. The second begins to react at high temperatures to produce carbon dioxide in the middle of baking, adding extra fluffiness.

Need To Know

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person. May be repurchased every 30 days. Limit 1 per visit. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

About Guschlbauer