Vanilla Bean Éclair
$6.50Éclair à la vanille
Madagascar vanilla crème pâtissière, fondant glaze. The one everything else is measured against.
each
La spécialité
The Choux Counter
Pâte à choux is the whole reason this exists. Piped, baked, and filled the morning of pickup — never the night before, because a choux shell holds its crisp for about six hours and then it does not.
Dark Chocolate Éclair
$7Éclair au chocolat
64% Valrhona crémeux, cocoa nib craquelin, hazelnut praline.
each
Craquelin Cream Puff
$5.50Chou craquelin
A cracked sugar lid baked onto the shell so it shatters instead of squashing. Filled to order.
each
Paris-Brest
$14Hazelnut praline mousseline in a ring of choux, toasted almonds on top. Made for sharing and rarely shared.
each
Profiteroles
$18Six shells, vanilla cream, warm chocolate sauce poured at the table.
box of 6
Chouquettes
$9Bare choux, pearl sugar, nothing inside. The one you eat walking home — and the only one on this list that is shelf-stable.
bag of 12
La semaine
One bake a week, and the week never moves
Everything is made in a single run, so the schedule is fixed and public. If you know the rhythm, you never miss a week — and if a week is full, it is genuinely full.
Le programme
The Weekly Box
One box, one bake, every Sunday. The lineup rotates — you find out what is in it when the menu goes up on Sunday night. Subscribers get first refusal before the box opens to everyone else.
La Petite
$22/ weekly
Four pastries, whatever the week is built around. Enough for one person to feel spoiled.
Most ordered
La Classique
$38/ weekly
Eight pastries across the week’s lineup, always including at least two choux. The one most people settle on.
La Grande
$68/ weekly
Sixteen pastries. For a table, an office, or a household that does not share well.
Pause or cancel any week · No charge until the week’s box is confirmed
Les événements
A croquembouche does not survive a car. It gets built where you are.
Dessert tables, wedding towers, and celebration cakes for events across Toronto & the GTA. A small number each season, booked well ahead, because each one takes a full day and there are only so many of those in a term.
Enquire about a date
La pâtissière
Alisa trains at George Brown. This is what she does after class.
She is two years into the Baking & Pastry Arts Management program, in a kitchen from seven in the morning most days, being graded on her hands. Choux is the thing she kept going back to — the dough that has to be cooked twice, dried on the stove, and read by feel rather than a timer.
Everything here is made in one bake a week, in a home kitchen in Toronto, in quantities one person can genuinely stand behind. That is not modesty about scale. It is the reason the shells are still crisp when you get them.