ButterBlock&co

Croissant twist, piped in Housemade Mornay, Bacon, Cheese and Parsley. Our is a savoury breakfast that’s creamy, cheesy and very bacon forward! If that’s your thing…..come on down!

What’s the kind of Stampede breakfast you are craving for?

We are starting to brain storm on our Stampede Menu! Today we are bringing you our breakfast twist filled with cheesy mornay sauce with bacon!

Make this Father’s Day special with the perfect gift– Coffee & Pastries! Starting today, stop by and get a bag of coffee & half dozen BIY for $40.

Mix & Match BIY: Pain au Chocolat, Cheese Knots, Plain, Mocha, Everything, and Ham & Cheese Croissants.

Nothing says “I Love You” like caffeine & carbs

Good morning friends! We have another SAVOURY for you all! We have turned our bready like dough into a savoury GARLIC AND THYME Kouign Amann! Using a savoury dough and baking it in our Kouign Amann moulds, it retains its shape and remains soft and buttery. It’s then coated with garlic butter and garlic oil then seasoned with thyme and parsley, this beautiful treat is packed with flavour! We’ve made a lot, so come try!! We know you guys love your savoury treats!

When we were in Europe, we had some amazing pastries. Everywhere we go, pastries are always something that we love to compare and appreciate. The difference in butter plays a big part of how the final look of a pastry turns out!

In 2017, our first croissant recipe was created with butter from Ireland. During covid, to support our local farmers, we switched over to Canadian butter!

For our today, we want to invite you to taste an 84% butter from New Zealand! Some people might be able to tell right away and for some, it’s no different. But for us…the butter is freezing point is different, switch affects our lamination. The color of the butter is also different, the New Zealand butter is much more yellow than Canadian. Lastly, also the biggest debate in the kitchen, some say one is flakier than the other.

Come try it for yourself!

Good morning! Our Tuesday Test Run today is a savoury and sweet treat! Ryo has made for you a Mitarashi Cheesecake with a Sweet Soy Sauce Glaze! A Japanese street food delicacy that pairs perfect with tea, this popular treat is usually served as a Mitarashi Dango on a skewer! In this cheesecake form, it’s a little sweeter and has a bit more sustenance.

Butter tart. Instead of using a pie crust, we used our croissant dough and filled it with maple syrup and pecans! Be ready for some extra buttery butter tart!

Our Baking Momma is back in the house today! This week’s is a mini Pain Au Chocolat with Banana and Pecans! Karen loves mini things and this mini double baked is cute, flavourful and one of her favourites at the moment!

Vietnamese coffee is known to be bold, deep in flavour and earthy! We brewed the coffee to mix into our brownie batter along side condensed milk to create a Vietnamese Chcocolate Brownie!

Something different, something sweet! Come try out our by SHANIA!

Mother’s Day is just around the corner! If you are planning to make her a breakfast in bed, a delicious brunch or a three tier tea party, let us be a part of it!
Swing by to pick up our frozen croissants, scones or cookies to bake them fresh for her or we are open as early as 8am next weekend for you to pick up a variety of goodies for her!