LET THE GOURD TIMES ROLE
Mark McEwan samples T.O.’s top pumpkinspice creations, some tricks & lots of treats
It’s that time of year again, when the subtle (or not-so-subtle) scent of cinnamon, nutmeg and cloves starts to infiltrate everything from lattes to breakfast cereal. This month, chef Mark McEwan samples the best pumpkin spice–infused baked goods the city has to offer.
WINNER NICE ’N’ CHEESY THE FLAKY TART This cream cheese–filled, caramel-topped bun is McEwan’s favourite of the bunch. “I love cream cheese frosting. It has a nice balance and moisture level.” $5, 711 Mt. Pleasant Rd.
SHORT & SWEET McEwan praises this bar’s sweet crumble and says it has “a good moisture level and good spice.” He also likes the treat’s texture. $4.50, 1945 Avenue Rd. RAISING THE BAR
FRESH-BAKED POP TART BAKE SHOPPE This classic breakfast/anytime favourite reimagined for the fall season. Its pumpkin filling is “creamy and nicely spiced,” says McEwan. “It’s a fun version of 1965 for me.” $3.85, 859 College St.
SWEET TART DUFFLET With a great crust and excellent filling, McEwan says this tart is a success. He says it has a “nicely balanced, softer and more subtle pumpkin spice flavour.” $3.95, 2638 Yonge St.
CUPCAKE CRAZE THE ROLLING PIN This cupcake was moist, with “an attractive presentation,” according to McEwan. He also says it has a good pumpkin spice flavour to it. $3.25, 1970 Avenue Rd.
IT’S HIP TO BE SQUARE GINGER’S DESSERTS In addition to having the most dramatic pumpkin spice flavour of all the desserts, McEwan says this pumpkin pie square is “nicely creamy. It has good base. It’s a nice combination.” $3.25, 10220 Yonge St., Richmond Hill TIE FOR RUNNER-UP
DESSERT LADY McEwan says that this loaf is “a little more to the savoury side, which is nice. I like that.” He also thinks it would be an excellent base for decadent pumpkin spice French toast. $5.50, 12 Cumberland St. TAKE A LOAF OFF