All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Choose Between Two Options
- C$45 for high tea and artisan treats for two (C$110 value)
- C$80 for high tea and artisan treats for four (C$220 value)
- Decadent English scones
- Pina Colada Cheesecakes
- Lychee Mousse
- Mini cupcakes
- French Macarons
- Mini Baked Donuts
- Bacon and Egg Quiche
- English Shortbread
- Salt Beef on Ciabatta
- Malaysian chicken curry puffs
- Coconut Rice with Sambal ( Malaysian “Nasi Lemak”)
- Tea or Coffee
High Tea time hours are Monday-Saturday from 1:30 p.m. to 3:00 p.m. or 4:00 p.m. to 5.30 p.m.
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as gift. Limit 1 per visit. Valid only for option purchased. Reservations required; children must also be included in head-count for reservation. Subject to availability. Reservation is for an hour and a half, held for 15 minutes. Reservations must be made at least 3 days in advance. 3-day cancellation notice required. HST and gratuity are not included. No cash back or credit. High Tea time hours are Monday-Saturday from 1:30 p.m. to 3:00 p.m. or 4:00 p.m. to 5.30 p.m. May be repurchased every 30 days. Tax and gratuity are not included in the voucher price. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Sugar Tiers
Sugar Tiers is a collaboration between sugar-paste artist Rosalind Chan—whom Teresa Kruze of Metro Canada calls "an international superstar in the cake decorating world"—and her former student, experienced chocolatier Evalin Chong. As Chan told Duhlicious food blogger Madalina Paul in 2010, she learned the art of baking from her mother, and left her native Malaysia to study French pastry at the renowned Ritz Escoffier school in Paris. She immigrated to Canada, where she decided to give up a successful corporate career and devote herself to the art of professional cake decorating. Chan then returned to Malaysia to found and teach at the International Centre of Cake Artistry, one of the largest baking institutes in that country.
Chong holds a diploma in food-and-beverage management and is a certified wedding planner. Both women have shared their expertise as Wilton Method instructors, and stay ahead of ever-changing wedding-cake trends. Chan told Sue Kanhai of YorkRegion.com, “Years ago, no one knew what red velvet was—they thought it was a fabric! Now it’s such a hip thing." The popularity of red-velvet cupcakes was also the topic of a 2010 article in the Toronto Star, which mentioned Sugar Tiers' tasty version.
The duo offers baking and decorating courses in at their shop, where they teach students to cover cakes or scratch-prone leather furniture in layers of colourful fondant. They also operate a retail supply store, take-out bakery, and catering operation, handcrafting more than 36 flavours of macarons and cakes such as dark chocolate or moist carrot and pineapple.