French Traditional Pastries
please place your orders 1 week or more before delivery
Minimum order is half a dozen
we serve GTA and neighbouring towns
wholesale prices available
Questions? Call (1) 647 861 2579
The Canelé de Bordeaux
A canelé is a small French pastry to die for. Traditionally flavored with rum and vanilla but now with a variety of flavors. What we love about it is the contrast between the inside and the outside texture. It has a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of small, striated cylinder up to five centimeters in height with a depression at the top. Before consuming your canelé, be sure to heat it up in the oven at 425 degrees for 8 minutes, let it cool off and then enjoy as a dessert, with tea or coffee.
The madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France.
Madeleines are small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. They make the perfect tea cake.
A financier (formerly known as a visitandine) is a small French almond cake, flavoured with beurre noisette, baked in a rectangular mold. Light and moist with a crisp, eggshell-like exterior, the traditional financier also contains egg whites, almond flour, and powdered sugar.
Originally made by the Visitandine order of nuns in the Middle Ages, the financier was popularized in the nineteenth century. The name financier is said to derive from the traditional rectangular mold, which resembles a bar of gold. According to another tradition, the cake became popular in the financial district of Paris surrounding the Paris stock exchange, as the cake could easily be stored in the pocket for long periods without being damaged.