GoĆ»ter Patisserie is gearing up to open its second location at Eglinton and Avenue this fall. Headed by pastry chef Rodney AllĆ©guĆØde, the North York pĆ¢tisserie, boulangerie, and chocolaterie is known for putting a modern riff on classic French baked goods. AllĆ©guĆØde cut his teeth in Michelin-starred restaurants like Fouquetās and La Maison LenĆ“tre in Paris before opening GoĆ»terās original location in 2016.
GoĆ»ter is a much-loved fixture at the nearby Eglinton Way farmersā market, making Eglinton and Avenue a natural choice for the bakeryās second brick-and-mortar location, according to general manager, Bianca Mazzi.
Fans of the bakery can expect to see a similar line-up of high-quality, housemade treats at its midtown location, with the North York outpost continuing to serve as its main production facility.
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Everything at Goƻter is made fresh daily, including bread, such as sourdough loaves and focaccia, as well as flakey, 27-layer croissants.
In addition to croissants, the bakery features a variety of other ever-changing viennoiseries ā a term used to describe baked goods made using techniques similar to bread-making ā ranging from classics like pain au chocolate to Kouign-Amann, a dense croissant-like pastry.
Goƻter is also known for its hand-decorated chocolate bonbons, which come in rotating flavours like roasted hazelnut and matcha tea.
Mazzi hinted that the bakeryās expansion to a second location is part of a larger upcoming project, but additional details are being kept under wraps for now.
GoĆ»ter is currently targeting a fall launch for its second location, but weāll have to stay tuned for the official opening date.
