Dufflet has always been a destination for divine and delectable pastries in Toronto. Dufflet Rosenberg began baking in the Cow Cafe and opened her first shop on Queen Street West in 1982. Since then, people have been coming from all over the country to indulge in some of her tasty treats. In 2002, the uptown

Duo patisserie is a chic Markham bakery that specializes in viennoiseries, cakes and chocolates. It is a French-inspired cafe with a Japanese flare. The must-try item here is the croissant which comes in the traditional form, as well as pain au chocolat, almond, chocolate almond, roast beef, ham and cheese, salami and cheese, and a

North York bakery Electric Love Bakeshop specializes in delicious baked goods made with kosher ingredients. Helmed by owner and pastry chef Jesse Lash, a graduate of George Brown College’s Baking and Pastry Arts Management program, the bakery offers a variety of rustic cakes, pies and cookies. Cake and cupcake flavours range from traditional to playful

Goûter means taste in French, and this patisserie’s offerings truly are a gift to the tastebuds. With bread baked fresh daily and a huge selection of both seasonal and staple desserts, there’s surely something to tickle everyone’s fancy at one of the bakery’s three locations. Fans can also preorder goodies or request custom cakes and treats

Since 1888, this Kosher bakery has been one of the most popular bakeries among Toronto’s Jewish community. Whether you are looking for sandwiches, loaves of bread, pastries or catering platters, Grodzinski’s has got you covered. The bakery has two brick and mortar locations in the GTA. Their second outpost is in Thornhill on Centre Street.

The Harbord Bakery has been a Harbord and Spadina stalwart since 1945. The landmark bakery was opened by Goldie and Albert Kosower in the mid-1940s and was established as the Harbord Bakery and Calandria in 1955. This old-fashioned Jewish bakery brought traditional baked goods, bread and artisanal food products to Toronto before artisanal was a

iBake is a bright, modern bakery specializing in desserts and baked goods that marry European and Asian pastry techniques and flavours. Located in North York, the bakery offers an array of sweets that are baked fresh each day, including whole 8-inch cakes in varieties ranging from Japanese matcha to Black Forest. They also offer Hong

Authentic French goods, both sweet and savoury, come aplenty at this Avenue Road bakery. Flatbreads and small but flavourful toasties join simple yet delicious pizzas on the savoury portion of the menu, and out-of-this-world croissants in many flavours meet fruit tarts and chocolate eclairs in this homey bakery. All of the pastries are made daily,

La Bohème is a café and patisserie serving up the best in artisanal coffee and baked goods. With coffee made using the beans from Pilot Coffee and sweets from Jules Café Patisserie, La Bohème’s focus is to offer only the highest quality products. Along with a range of caffeine drinks and smoothies, La Bohème serves

This family-owned and operated bakery has been serving sweet treats to the Thornhill community since 1999. Their dessert selection is always changing, but you’ll usually find a few classic cakes like carrot and tiramisu on the menu. If you don’t need a whole cake, you can swing by here for eclairs, apple tarts and other

At Le Délice Fine Cakes, the goal is to create both cakes and pastries with true care, using the finest ingredients. This family-owned and -operated business has been serving up sweets to Thornhill since 1999. It was recently named one of the the best bakeries in Toronto by the bakers of The Great Canadian Baking

Lisa Sanguedolce — whose surname, fittingly, translates into Italian as “sweet blood” — has big plans in the works. As of today, she officially opened a new and improved location of Le Dolci, her cupcake-centric “foodie studio,” relocating it from a loft at King and Portland to a much larger space on Dundas West. But the address change is merely one of many pillars that comprise Sanguedolce’s expansive culinary vision.

Mabel’s Bakery specializes in baked goods, prepared foods, ready meals and artisan breads and cheeses. They use high-quality ingredients, choosing local or organic options whenever possible, shunning preservatives or artificial flavouring. They have four locations to serve you, at Roncesvalles, St. Clair West, The Junction and Queen Street West.    

With four locations of Mabel’s Bakery & Specialty Foods across the city, Toronto has no shortage of sweet bakeshops to help you spend the weekends the proper way—surrounded by a pile of sweets. Each location has become a favourite due to Mabel’s use of local and organic ingredients. All meals, salads, and snacks served here

This staple Chinatown bakery is known for its affordable baked goods. Although the bakery space is unassuming, Mashion has gained a reputation for offering surprisingly high-quality sweet and savoury treats at low prices. You’ll find a variety of baked goods on display for self-service, including classics like egg tarts and pineapple buns. Shoppers can often

Saturday afternoons are meant for brunch at The County General, then a stroll through Trinity Bellwoods Park ­­­­ — or at least past it to pick up some goodies, whether it’s a coffee stop at White Squirrel, a croissant stop (if you’re lucky) at Clafouti or over to Nadège Patisserie for fine French pastries and a colourful display of macarons fitting for the hues of fall.

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

Patisserie Gateau is an unfussy bakery located in Centre Point Mall. The bakery draws inspiration from traditional French and Chinese baking techniques, with founder chef William Liang having honed his skills in England, France, Germany, Japan and the USA, before opening Patisserie Gateau in 2006. Bread doughs are made by hand, while classic cakes are

This welcoming European-style bakery and café is the real deal, helmed by French master pastry chef Thierry Schmit. Originally from Alsace – the bakery is named after the stork (la cigogne), a symbol of this French region – Schmit moved to Toronto in the 1990s and has taught French baking and pastry at George Brown

La cigogne, or stork, is a symbol of the Alsace region of France, where it is thought to bring good luck. At Patisserie La Cigogne, French master pastry chef Thierry Schmitt aims to provide Alsatian delicacies from the land of the stork. Traditional French desserts, like croquembouches, pastries, breads and chocolate, have earned La Cigogne