Sunday, 9 September 2012

Patisserie de la Cigogne

Location: 1626 Bayview Ave, Toronto, ON M4G, Canada
October 12, 2011
 For my brother's birthday, instead of buying one cake - we bought a selection of cakes (well it was also because our favourite cake at Patisserie de la Cigogne [the Croq Pistache] wasn't available and the selection that night that was available wasn't super appealing to us). So instead, we grabbed the Bacarra, Exotic Flower, the Harmony, St. Eve, Louis XIV and Treasure Island (clockwise from the triangle at the top). We've had the Bacarra before and loved it - the patisserie chef at Patisserie de la Cigogne is amazing with pistachio desserts! We've had the best pistachio desserts here. The rest were really interesting, the Exotic flower was good and we thought the St. Eve was very nutty at first, but it grew on us and we thoroughly enjoyed it. The rest of the desserts were good - but I think once was good enough for us.
Since I love macarons, we also decided to pick up a box. The pink ones were rosewater (which is not a favourite flavour of mine), but we really enjoyed the yellow and orange ones. The brown and green ones weren't as good. It's quite hard finding really good macarons in Toronto. So alas, the search continues...

Update: September 9, 2012


Tarte Flambée $11.49
Alsatian style thin crust pie with bacon, chopped onion and cream cheese baked in stone oven. 
The tarte flambée is also named flammekueche  in the Alsace region of France (Flammekuchen in German). 
Delicious! It was like a thin-crust creamy alternative to pizza. The cheese, chopped onion and bacon combination on the thin bread was scrumptious! Patisserie de la Cigogne only serves tarte flambées on Saturdays and Sundays from 11am to 3pm and it's definitely worth the trip!

And then there are the cakes:
From top (clockwise): Ba-Ba au Rhum Cake, Bacarra, Apricot Almond Pie, Pinacolada, Croq Pistache and Raspberry Cheesecake in the middle.
My top 3 cakes are: Bacarra, the Apricot Almond Tart and the Croq Pistache. (I may be biased towards pistachio cakes)
Apricot almond pie: sweet crust filled with almond cream topped with sliced apricots and finished with apricot glaze and it was absolutely heavenly! This tart could totally give Clafouti tarts a run for their money. I also really liked that they added fresh raspberries to the tart to give it a tangy taste.
Pinacolada: coconut mousse & light pineapple mousse with dark chocolate cake soaked in rum. It was really different and the pastry chef stayed true to the pinacolada taste. Light, tasty and summery. 
Ba-Ba au Rhum Cake - It looked very pretty and light, but it had a heavy rum flavour and it was a little overwhelming.

Raspberry Cheesecake: sweet crust filled with white chocolate, cream cheese and fresh raspberries
Despite being a cheesecake, I found it rather fluffy and light. It was a simple and nice cheesecake, the downside was that the cookie didn't hold up too well.

Croq-Pistache: sweet crust filled with almond cream and crunchy hazelnut, finished with pistachio mousse
Wow - what a combination of flavours and textures with the crunchy hazelnut filling, soft airy pistachio mousse and the slightly chunkier almond cream filling. The flavours of the hazelnut and almond stood out more than the pistachio. It was a really unique cake.

Bacarra: crunchy pistachio, dark chocolate ganache and light caramel cream filled with peaches
This is my favourite dessert here! It just works wonderfully together with the pistachio, dark chocolate, peaches and dried apricot on top. Before this, I had no idea that these ingredients would even work together - but the chef has made a masterpiece with pistachio. Every bite is a delight!

Overall: One of my favourite cake places in Toronto! The service might be a little slow sometimes, but they consistently put out great desserts (especially pistachio ones) and food. On a weekend, the tables fill up with customers enjoying their coffee and patisseries similar to a cafe in France.

Website: http://patisserielacigogne.com/
Patisserie La Cigogne on Urbanspoon

No comments:

Post a Comment