In 2009, Nadège Nourian, a fourth-generation pastry chef from France, boldly set up an eponymous bakery and café in the immediate vicinity of Dufflet and Clafouti on Queen West. Now thriving with four locations and an ice cream shop, Nadège is really taking over the city’s pastry scene. The focus here is less on sit-down space and more on retail, with the same fare being sold as at the original location, just more of it. The shop’s current line of biscuits and cakes is growing every day, creating new pastries as well as new and more decadent creations. This location also features a dedicated chocolate-making room (humidity and temperature controlled), where a larger range of chocolates will be made, including bonbons and truffles.
