Pastries & Cakes
We specialize in traditional French pastries like croissants, macarons, small cakes and desserts. We also do birthday cakes, please allow sufficient notice as they are all baked fresh by order (details below). Scroll down for more details and mouth-watering pictures! See our special editions of macarons here.
Specialty cakes include:
Hispahan (large macaron filled with a rose & litchi pastry buttercream, a litchi and raspberries)
$5.25 tax included, available most week-ends
Le Fraisier: ladyfinger cake, vanilla cream and fresh strawberries from BC.
Available in larger sizes (48 hours notice). SEASONAL (summer)
Available in larger sizes (48 hours notice). SEASONAL (summer, fall)
Eclairs (seasonal flavours include chocolate, pistachio, salted caramel, mango, strawberry…)
$4.50 tax included
Charlotte (ladyfingers wrapped around fruit mousse and whole fruits, topped with meringue). Available flavours: berries or chocolate & pear. Available in various sizes
1 serving: $4.75 tax included
$10 for 6 macarons
$19.50 for 12 macarons
Contact us for larger quantities pricing. Pyramid stand is available for rental:
small one for up to 35 macarons: $5 rental
large one from 100 up to about 180 macarons: $15 rental (+ refundable damage deposit)
L’Opéra (gluten free)
Layers of Joconde almond cake, coffee buttercream and chocolate ganache.
1 serving: $4.25 tax included
We can cut large cakes to any size.
For 6 servings and over, the base price per serving is $4.05 (ex: a cake for 6 would be $24.30, for 10: $40.05)
Notice : 48 hours
L’Hispahan (gluten free)
Large macaron filled with a rose & litchi pastry buttercream and raspberries.
4 servings: $21
6-8 servings: $40
Notice: 4 days.
L’Aurore (gluten free)
Raspberry & litchi mousse with a heart of white chocolate, rose and fresh raspberries,
wrapped in a thin almond cake.
1 serving: $5.50
5 servings: $25.50
12 servings: $52.50
Notice : 4 days
Le Fondant, Molten Heart Chocolate Cake (gluten free)
Rich dark chocolate cake.
1-2 servings: $4.50
4 servings: $18
8 servings: $30
May be covered in chocolate fondant (dark chocolate or colored miroir fondant, we don’t recommend white or light shades as the chocolate underneath is very dark and white fondant is a bit see-through).
Notice : 24 hours
Hazelnut cake, dark chocolate mousse and a thin layer of crunchy praliné
1 serving: $5.50
5+ servings: $25.50
12 servings: $52.50
Notice : 48 hours (SEASONAL – fall, winter, spring. Discontinued during summer months because of the heat that would melt the chocolate mousse by the time you bring the cake home)
Ladyfingers wrapped around a mousse and fruits.
Available flavours: raspberry mousse with fresh berries or vanilla mousse with berries or chocolate mousse with poached pears, with or without meringue.
1 serving: $4.75
4 servings: $18.50
6-8 servings: $33
Tax included. Notice : 48 hours
Vanilla Flan (with or without fruits)
1 serving: $4.00 ($4.25 with fruits)
4 servings: $16.00 ($17 with fruits)
8+ servings: $30.50 ($34.50 with fruits)
Notice : 48 hours
Please let us know at the time of the order if you’d like a custom message (depending on the type of cake, it will be either directly on the cake or on a thin chocolate square).
Tarts are also available in large size (3-4 servings, 6 servings): lemon tart (with or without meringue), Earl Grey ganache tart, fruit tart (with seasonal fruits). Notice: 48 hours.
Coffee, Tea and Hot Chocolate:
We serve brewed coffee, espressos and americanos ($2 tax included) and lattes, capuccinos…
For tea, we chose an exceptionnal French/Russian brand: Kusmi. More information about our selection here ($2.25 tax included per tea bag).
Homemade hot chocolate (seasonal – September to April – $3.75 tax included)
Café-Croissant (all day): $4.50 (coffee or tea + plain or chocolate or almond croissant)
Lunch (starting at 11am): $9
- “Savoury lunch”: small soup + quiche or ham & cheese croissant + hot or cold drink
- “Sweet lunch”: large soup or quiche or ham & cheese croissant + hot or cold drink + any individual dessert like small tarts, lava cake, chocolate mousses, éclairs…)
In the store we have typical French bakery fare: croissants (all made with butter only: plain, chocolate, double baked almond and double baked almond chocolate), quiches, chocolate mousses, macarons, canelés, etc.
We also bake individual tarts like apple tatin, lemon and chocolate-raspberry. The products below are only examples of what we bake but not all our products are listed here and not all the items listed are on the shelves every day.
A long-time favourite of Parisian tea rooms, le macaron has now attracted itself to Japan and North America where the major cities are witnessing a surge in macaron shops. The French macaron bears very little resemblance to its cousin the Coconut based macaroon, besides its Italian-derived name. The French macaron is a sweet confectionary made of two almond meringue discs stuck together with a generous layer of butter cream, jam or ganache filling.
Although they always look pretty with their bright colors and creamy fillings, creating a great macaron on the outside and on the inside is an art. When baked to perfection, the outside of the shell forms a delicate crust to protect the inside which remains soft and moist, blending in with the filling to reveal its flavours. Macarons are NOT like Oreo cookies: do not try to open them! (in fact, if the macaron is perfect, you shouldn’t even be able to separate the two halves)
The best pastry chefs can be very creative with macarons, there is virtually no limit to the yummy fillings they can come up with! At French Made Baking, we are lucky to have one of those exceptional chefs and we regularly offer seasonal flavours (homemade jams and fruit purées) and surprise you with unusual combinations (Chocolate/Earl Grey tea, Pineapple/Coconut, etc)… French Macarons are gluten free (list of ingredients).
Le canelé is a small French pastry, traditionnally baked in the Bordeaux region but that can now be found in some Parisian pâtisseries as well. The right way to pronounce its name is: canel-eh, shouldn’t be too hard for a Canadian to remember, eh?
Flavored with rum and vanilla, the batter is baked in a small striated cylinder mould that gives the canelé its specific shape and makes for a tender custard-like heart underneath a thick caramelized crust. It’s so different from any pastry you have ever had (unless you’ve already had some in Bordeaux!), words come short when trying to describe how good it is, so there’s only one thing left to do: try it!
Le Fondant au Chocolat is a molten heart chocolate cake made with dark Belgian chocolate (fair trade and organic). Eat it on the go at the Farmers’ Markets and the heart will taste like chocolate fudge or warm it up for 5 minutes at 350 F to have a heavenly lava cake (even better with ice cream or custard on the side!). Gluten free.
Upon order we can bake larger cakes for family/friends/business functions or birthdays.
La madeleine is a small sponge cake-like French pastry very recognizable by its distinctive “hump” and its shell-shaped bottom acquired from being baked in specific moulds. Traditionally, freshly gratted zest is added to the batter to give it a slight lemon flavour.
Originally from the 18th century Lorraine region in northeastern France, it quickly became one of the most popular pastry in every French bakery and one of the most renowned French cakes.
Available on Saturdays!
La chouquette is a bite size viennoiserie consisting of a small portion of choux pastry baked and sprinkled with pearl sugar. There is no filling in a chouquette, it is a very light pastrie. It’s so small and addictive that we sell it by the dozen. We bake them every Sunday!
Savoury versions are called “gougères” and can be flavoured with pretty much anything you can think of (herbs, spices, cheese, ham, salmon…)! We bake them only by order for now.
Also made of choux pastry: chocolate or pistachio or salted caramel éclairs and vanilla cream puffs.
L’Amandine (pears, almond cream & chocolate on puff pastry crust) – ALSO AVAILABLE BY THE SLICE
GALETTE DES ROIS (also know as Pithiviers)
Puff pastry filled with frangipane almond cream. See blog post here for more details.