Castle & Coal
Bread & Butter Pudding
Housemade brioche baked in Burnbrae egg custard with a caramelized brown sugar crumble, dark chocolate sauce, whipped Chantilly, and a finishing pinch of fleur de sel.
A petite patisserie and cafe just north of Queen West, run by pastry chef Junelle Casalan and Aaron Colbert. Casalan's fine dining background in New York and London shows in British and French bakes like sticky toffee pudding and cannelés, plus an intimate, reservation only dessert tasting menu.