croissants croissants croissants

We’re rolling up more croissants than ever! Guess what, that means they are more affordable than ever. If you have not tried one yet, now is the time.
  • $2.50 each
  • $25 for a dozen *
  • * dozen on pre-order only

    Order here!

    did you know?
    croissants are never taxed.
    🥐🍴👄

    you scream! ice cream is here!

    chocolate brownie peanut butter

    it was a rocky road, but now the whole team here
      

    cookie dough

    put down that yo yo and slurp up the dough dough, fo sho
      

    rose pistachio

    flowers, they’re not just for looking at anymore — point is, you can eat them
      
      

    vanilla

    plain no more, this bad boy tantalizes with taste
      

    caramel praline

    the merriam-webster dictionary defines praline as a confection of nuts and sugar
      

    1 pint is technically 473mL, but we upped that to 500mL
    $8.75 a pint
    or maybe you like that scoop game?
    $3.75 for one scoop
    $5.50 for two scoops
    $6.75 for three scoops
    did you know if you dump some ice cream on some food it’s called à la mode? culture.
    $2 to mode up
    you can even get a drink à la mode, how about a Boylan Root Beer?
    $5.50 root beer float
    there’s no milk, and we don’t shake it, but we call our blended ice cream smoothie a milkshake – deal with it
    $5.75 for a milkshake
    sold every day, the sundae
    $6.25 for a sundae
    toppings traditionally go on top, but we can put them wherever you want — $1 ea
    • chocolate bark
    • chocolate glaze
    • sprinkles (free!)
    • whipped cream
    • brownie chunks
    • cherries
    • cherry syrup
    • caramel drizzle
      







    our spring menu is here

    Whether you are celebrating Passover, Easter, Shab e-Barat, Beltane, Mother’s Day, or even Earth Day – these adorable jars make a perfect gift for family, friends, or (I mean, c’mon) just for you!

    Available in our boutique until May 12th. If you prefer to place an order, click here or call us.

    A super fun twenty
    chocolate jar
    · $38

    4 maple butter truffles
    4 raspberry caramel truffles
    4 hazelnut praline truffles
    4 salted caramel truffles
    4 classic ganache truffles

    An ultra cute twelve
    chocolate jar
    · $28

    3 maple butter truffles
    3 raspberry caramel truffles
    2 hazelnut praline truffles
    2 salted caramel truffles
    2 classic ganache truffles

    way too much lens flare

    Do you know Montreal’s only vegan grocery store?

    Herbivores Marché Végétalien

    The devious duo that started it all, Lex & Izzy, are mercurial to say the least – their facebook page is their playground. Kung fu battles, mock protests, and juicy rumours about closures abound. Feeling lonely? Herbivores even host vegan speed dating.

    Fun aside, their central mission resonates with ours:

    Our primary mission at Herbivores Marché Végétalien isn’t to profit from a “Plant based food trend.” It is to make the world vegan.
        – Alex Papadakos (Herbivores Co-founder
            and President a.k.a Lex Dakos)

    Open noon to 9pm every day: you will find our treats there. You will also find an abundance of vegan products on their shelves, and a great kitchen serving up amazing poutine, brunch, and the best vegan souvlaki you’ll ever eat. Yum!

    Why can’t we call vegan cheese vegan cheese?

    The wonderful vegan Blue Heron Creamery in Vancouver was recently told to stop using the word cheese, and this was covered in the media: Global report with video, daily hive, The Georgia Straight.

    We were recently approached by the powers that be and asked to rename our cheesecake to cashew cake – antiquated dominance of our food regulators by the meat & dairy industry has left these dinosaur rules in place.

    Anna Pipus wrote a rebuttal on ipolitics.ca that we include in our sidebar.

    The following is an opinion piece from ipolotics.ca

    CFIA regulations on classifying milk products ‘badly out of date’ by Anna Pippus. Published on Feb 20, 2019 9:13pm

    This week, Vancouver-based vegan cheesemaker Karen McAthy of Blue Heron Creamery made the news when she was told by the Canadian Food Inspection Agency to stop using the word “cheese” to describe her plant-based cheeses, cultured in the traditional cheesemaking fashion from ingredients like almonds, coconuts, and cashews.

    Canadian regulations define milk as being lacteal secretions from animals’ mammary glands, while cheese, cream, sour cream, butter, and ice cream, are defined as being made from this milk.

    The regulations were drafted four decades ago, before the explosion of the plant-based food sector, and even before Canadians were thoughtful enough to consider the dietary patterns of those from other cultures in our food policy. Soy milk, for example, has been popular for nearly 700 hundreds years throughout Asia, where most adult humans are lactose intolerant.

    Canadian consumers may think we’re buying soy milk, but look closer: it’s typically labelled soy beverage. This may not be an overly confusing label for plant-based milks, which come in similar packaging and are in the same supermarket fridge as cow milk.

    But when it comes to cheeses and other dairy products, which cover a wide variety of products in a wide variety of packaging, it’s not so easy to discern what a product is without the terms that are familiar to us. For example, is “cultured cashew spread” meant to be used like cream cheese, sour cream, butter, or something else?

    The stated purpose of Canada’s food labelling rules is to prevent consumers from being deceived or misled. But plant-based dairy companies are not trying to mislead consumers. On the contrary: these days, the dairy-free nature of products is a marketing advantage, and the primary reason for many companies’ and products’ existence. They’re deliberately making it clear that their dairy-free products do not contain lacteal secretions from animals’ mammary glands.

    In the United States, regulations permit food companies to use regulated terms — like cheese and milk— with qualifiers, such as “dairy-free,” “plant-based,” “cashew,” or “soy.” Far from being confusing, these labels offer details to consumers in language they are already using. The American regulatory regime recognizes that the name of a food can be established by common usage —in other words, if we’re all calling it soy milk, it should be labelled soy milk.

    In Canada, too, we are colloquially referring to non-dairy milks, cheeses, and so forth in everyday language, the media, and even supermarket advertising. Labels should reflect our language. And indeed, given that the purpose of the regulations is purportedly to avoid confusion, labels must reflect our language, lest they be misleading. This puts food producers in a tough spot: both labelling a product what consumers call it and using a euphemism could potentially violate the regulations.

    “Milk” and derivative terms are not the intellectual property of the dairy industry, and Canadian regulators should not be effectively enforcing a non-existent trademark for them. The role of our food labelling regulator is to ensure that companies can clearly communicate with consumers through labels—not to further the private commercial interests of one sector over another.

    Ultimately, the Canadian Food Inspection Agency’s regulations may not even be constitutional. Canadians enjoy a right to free expression, barring a pressing and substantial government objective. In other words, if we want to culture cashew milk instead of cow milk and sell it as cashew cheese, the government has to have a really good reason not to let us.

    Consumers are increasingly switching to dairy-free products out of concerns for the animals, the environment, or our own health — or simply because of taste preference. This is not a fad, but a new normal. Regulations that can only conceive of milk as being the lacteal secretions from animals’ mammary glands are badly out of date, creating unnecessary barriers for entrepreneurs and consumers in the 21st century.

    Until then, enjoy your jars of peanut butter and cans of coconut milk while you can — according to Canadian food labelling regulations, those labels may actually be illegal.

    Anna Pippus is a lawyer, writer and director of the Plant-based Policy Centre.

    The three valentines

    It’s the 14th and we are ready for you with chocolates, cakes, and lots of treats. But to who do we owe the name Valentine?

    From Wikipedia

    In the early martyrologies, three different St. Valentines are mentioned, all sharing Feb. 14 for a feast day. Unfortunately, the historical record is sparse. The first St. Valentine was a priest and physician in Rome. He along with St. Marius and his family comforted the martyrs during the persecution of Emperor Claudius II, the Goth. Eventually, St. Valentine was also arrested, condemned to death for his faith, beaten with clubs, and finally beheaded on Feb. 14, AD 270. He was buried on the Flaminian Way. Later, Pope Julius I (333-356) built a basilica at the site which preserved St. Valentine’s tomb. Archeological digs in the 1500s and 1800s have found evidence of the tomb of St. Valentine. However, in the thirteenth century, his relics were transferred to the Church of Saint Praxedes near the Basilica of St. Mary Major, where they remain today. Also, a small church was built near the Flaminian Gate of Rome which is now known as the Porta del Popolo but was called in the 12th century “the Gate of St. Valentine,” as noted by the early British historian William Somerset (also known as William of Malmesbury, d. 1143), who ranks after St. Bede in authority.

    The second St. Valentine was the Bishop of Interamna (now Terni, located about 60 miles from Rome). Under the orders of Prefect Placidus, he too was arrested, scourged, and decapitated, again suffering persecution during the time of Emperor Claudius II.

    The third St. Valentine suffered martyrdom in Africa with several companions. However, nothing further is known about this saint. In all, these men, each named St. Valentine, showed heroic love for the Lord and His Church.

    The popular customs of showing love and affection on St. Valentine’s Day is almost a coincidence with the feast day of the saint: During the Medieval Age, a common belief in England and France was that birds began to pair on Feb.14, “half-way through the second month of the year.” Chaucer wrote in his “Parliament of Foules” (in Old English): “For this was on Seynt Valentyne’s day, When every foul cometh ther to choose his mate.” For this reason, the day was dedicated to “lovers” and prompted the sending of letters, gifts, or other signs of affection.

    Another literary example of St. Valentine’s Day remembrances is found in Dame Elizabeth Brews “Paston Letters” (1477), where she writes to the suitor, John Paston, of her daughter, Margery: “And, cousin mine, upon Monday is St. Valentine’s day and every bird chooseth himself a mate, and if it like you to come on Thursday night, and make provision that you may abide till then, I trust to God that ye shall speak to my husband and I shall pray that we may bring the matter to a conclusion.” In turn, Margery wrote to John: “Unto my right well beloved Valentine John Paston, Squyer, be this bill delivered. Right reverend and worshipful and my right well beloved Valentine, I recommend me unto you, full heartily desiring to hear of your welfare, which I beseech Almighty God long for to preserve until His pleasure and your heart’s desire.” While speaking of the amorous flavor of Valentine’s Day, no mention is made of the saint.

    Snow day? No way! We are open, with two-for-ones!

    SNOW DAY BOGO. We have buy-one-get-one on all the following products:
    Spinach “feta” puff pastries🥐
    Apple turnovers🍅
    Cranberry orange pecan scones🍊
    Muffins 🥮

    Our student cafe partners are all closed, we are overstocked!

    In boutique only, you can do it. Honestly, there isn’t that much snow. 🙈🙉🙊

    shhhh, we have vegan pizza.

    The official announcement will come soon, but we have quietly introduced vegan pizza at our boutique. With a delicious think crust, and delicious fresh ingredients. We soft-launched the pizza earlier in the week, and we are really happy with the results.

    Our team has been experimenting with the toppings, and three sets have emerged: tomato basil pizza, almond cream “feta” pizza, and a margarita pizza with cashew “cheese.” Available when we open every morning at 11h in our boutique. We should be announcing via our social networks soon, but you heard it here first!

    🍕🍕🍕

    BOGO Mondays keep going; and here comes Valentine’s!

    Hello friends!

    Just a reminder that BOGO Mondays will continue in 2019. Every Monday, in our boutique, we offer a Buy-One-Get-One free item – so why don’t y’all come on down and start your week off right!

    And YAS, we are halfway through winter (at least that’s what we are telling ourselves) and with february comes our valentine’s menu. Here’s a little sneak peak at what we will have in store:

    • raspberry caramel truffle
    • bourbon ganache truffle with cracked cayenne pepper
    • chocolate bark
    • the heart breaker box, a handcrafted box of 3 chocolates. just break and eat!
    • 5″ bff cake (4 portions) chocolate raspberry cake
    • 5″ bff cake (4 portions) chocolate raspberry cake – gluten sensitive
    • 5″ bff cake (4 portions) pistachio and rose cake
    • chocolate raspberry cupcake
    • chocolate raspberry cupcake – gluten sensitive
    • pistachio and rose cupcake

     

    See you soon!