ButterBlock&co

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!

Hello ! Ube Crinkle cookies with Mochi by Sweetzelle!

Ube, the vibrant purple yam from the Philippines driven by its natural colour, nutty taste and sweetness, is making its way into drinks and pastries menus around the globe!

Sweetzelle’s first attempt was our Ube Coconut Banana loaf, which uses an Ube jam called Ube Halaya. This time she flavoured Ube extract into a cookie dough and rolled mochi into it! It gives a chewy texture with a great catchy colour and the perfect sweetness by coating them with icing sugar!

What other memorable Ube products have you tried? Let us know below!

It’s okay to be obsessed with our cinnamon bun! Last time we infused pandan into our dough, and this time, we are playing around with SESAME!

Toasted black sesame into the dough for a speck of colour and using our white seaame paste into the filling!

We have now done carrot cake, pandan, pumpkin pie and seaame! What order ingredients would you like to see in our cinnamon bun?

Our today is brought to you by Steven! During his trip to Korea, he tried a bunch of different pastries and something that stuck with him is a Mochi cake he got! Crispy on the outside and soft and chewy on the inside, it was something he knew he wanted to recreate! Adding our Cinnamon Sugar turns this delicious cake into an even sweeter treat! It reminds us of Mini Donuts with Mochi inside!!

Would you rather have a slow morning over the weekend, make yourself a cup of Joe while watching cinnamon buns proof, and bake them off and fill the house with a smell of a bakery? Or would you want to doll up, come down to visit us, and let us do all the baking for you?

Half of our menu can be purchased in frozen so you can bake them off at home yourself! It is the best way to enjoy fresh baked goods at the comfort of your own home! Visit our website to place an order or walk into our bakery side to see what’s available!