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Almond Crescents

Pastry Chef Peyman Esfehani, The Cottage Bakery Chef/owner Peyman is the third owner of this Fort Garry bakery established in 1932. While bread still draws loyal and new customers, Peyman’s…

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Macarons

Pastry Chef Peyman Esfehani, The Cottage Bakery Chef/owner Peyman is the third owner of this Fort Garry bakery established in 1932. While bread still draws loyal and new customers, Peyman’s…

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Java Cookie

Pastry Chef Peyman Esfehani, The Cottage Bakery Chef/owner Peyman is the third owner of this Fort Garry bakery established in 1932. While bread still draws loyal and new customers, Peyman’s…

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Opera Cake

Chef Sabrina Deighton, The Frenchway Café This elaborate dessert features everyone’s favourite coffee-and-chocolate combination. Layers of espresso-steeped cream and dark chocolate ganache soak into thin rounds of sponge cake, ensuring…

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Honey Chocolate Truffles

Honey chocolate truffles get an extra-velvety texture from the addition of local honey. A dusting of cocoa makes the chocolate within even sweeter. Chef Daniel Davyduke The VG Restaurant Ingredients…

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Honey Madeleines

Honey madeleines gain a subtle floral note from the use of local Manitoba wildflower honey. Chef Daniel Davyduke The VG Restaurant Ingredients 7 egg yolks 1 1/2 Tbsp sugar 2…

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Mille Feuille

Mille feuille, the traditional delicate French dessert, gets an umami-rich edge from the addition of soy caramel. Chef Dustin Pajak Close Company Ingredients Phyllo crisp 5 phyllo sheets 1/2 cup…

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