posted by
Lemon Tart on 2012.04.10, under
Baking,
Food pic,
food pics,
Good Food,
Macaron,
Made in Toronto,
Photos,
pics,
Toronto Pastry Shop,
Toronto restaurant04.10.12
Let’s just say, that if Willy Wonka and Alice in Wonderland had a baby, well, it would look a lot like Moroco Chocolat!!!! Located just behind the store fronts of Yorkville Avenue, this venue calls out to every adult’s inner child while still allowing them the sophistication that the neighbourhood endorses. It’s cute, whimsical and it will satisfy your every want and need as it morphs from pastry shop, to restaurant, to lounge; all in one day.
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posted by
Lemon Tart on 2012.04.02, under
Baking,
food,
Food pic,
food pics,
Good Food,
Great Food,
Made in Toronto,
Photos,
pics,
Restaurants,
Toronto Bakery,
Toronto Pastry Shop04.02.12
So it’s been a while since I’ve updated the Ma Maison cake and pastry line-up, so here goes…. Also, drooling over the pictures is a good way to pass time on excruciatingly long Mondays!
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03.17.12
So all week I’ve been posting about these wonderful little desserts but I haven’t even answered the most basic of questions: What is a macaron?
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posted by
Lemon Tart on 2012.03.13, under
food,
Food pic,
food pics,
Fundraiser,
Good Food,
Great Food,
Macaron,
Macaron Day,
Made in Toronto,
Photos,
pics,
seasonal food,
Toronto Bakery,
Toronto Pastry Shop03.13.12
Here’s the new macaron line-up for the 2012 Spring season:
Dark Chocolate – Valrhona’s Nyangbo dark chocolate ganache
Wild Strawberry – White chocolate and wild strawberry ganache
Carrot Cake – Cinnamon cream cheese with a carrot and cinnamon curd
Lemon Basil – Lemon and Basil infused white chocolate ganache
Salted Caramel – Smooth and silky caramel filling with a salty and crunchy feuilletine crisp
Pistachio – Ghana milk chocolate and pistachio ganache
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posted by
Lemon Tart on 2012.03.12, under
Baking,
food,
Food pic,
food pics,
Fundraiser,
Great Food,
Macaron,
Macaron Day,
Photos,
pics,
Restaurants,
Toronto Bakery,
Toronto Pastry Shop,
Toronto restaurant03.12.12
What is macaron day?
It’s very simple: top pastry shops in Toronto team up for a good cause and give out these amazing little pastries to everyone who walks through the door. This year 25% of all the proceeds of macaron day will be donated to the Red Door Family Shelter (http://www.reddoorshelter.ca/).
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posted by
Lemon Tart on 2012.02.02, under
$20 Challenge,
Baking,
food,
Food pic,
Good Food,
Made in Toronto,
Mouthy Bits,
Photos,
pics,
recipes02.02.12
Simple and very very healthy, possibly also somewhat tasty, these muffins are a great way to start the day. Should mention that they are egg free and can very easily become dairy free or gluten free. I made mine with wheat germ, blueberries, dried currants and coconut but the possibilities are endless as long as you remember to balance out flavors. Another good combination would be carrot, orange and ginger.
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11.28.11
Just in time for the holidays, the Ma Maison team decided to enter a fierce but fun gingerbread competition. The rules were simple, make “something” out of gingerbread was basically all we were told. The construction had to be 2x2x2 feet and everything except the base had to be edible. Ma Maison came up with the idea of a bakery and although our results didn’t win the prize, a few great lessons were learned in the process. Here is what was created and some of the competitiors
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11.08.11
It is pretty much fact that cooks love knives. Of all the gear in kitchens, we love knives the most. We covet them, baby them and cut stuff up with them. I am no exception. I am constantly on the prowl for new knives, innovative knives; knives that speak to me. Thats when I came across this video about Cut Brooklyn, I was instantly taken in.
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10.16.11
Since baking in general is not dangerous enough, I’ve taken on a new challenge…. sugar pulling. For those not familiar with this concept, well, it’s pretty much what it sounds like, hot sugar being shaped and pulled into diverse “artistic” shapes. The sugar is warmed, dyed (any colour of the rainbow) and once it’s the right temperature, it is pulled to aerate the surface and add a phenomenal sheen. Afterwards, under a heat lamp in order to keep it hot, the sugar is formed into whatever shape you want and allowed to cool (to set).
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posted by
Lemon Tart on 2011.10.13, under
Baking,
food,
Food pic,
food pics,
Great Food,
Made in Toronto,
Photos,
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Restaurants,
Toronto restaurant,
Torontos Finest10.13.11
If you’re not familiar with French Macarons, well, you should head out there and definitely try them. Two crispy yet chewy almond cookies sandwiched together with a velvety ganache, or a delightful jam or even better a smooth and subtle buttercream…. what’s not to love?!!? There’s plenty of places around Toronto doing them well but here’s my favourite (I may be a little biased)
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