North York Post - - Contents -

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.

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. WIN­NER

RAIS­ING THE BAR 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. TIE FOR RUN­NER-UP 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.

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.

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

TAKE A LOAF OFF 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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.