During a previous trip to Montreal, I found that Fous Desserts had my favorite croissant in the city. A few months later, I made more bakery visits, ate far too many butter-filled bites, and spent time cleaning up crumbs in my rental car to see how Fous' would fare compared to other recommended croissants.
'Montreal' on Serious Eats
From a morning pastry at one of the many patisseries to an elegant evening dessert from one of the city's finest pastry chefs, there's no shortage of sweets in Montreal. Here are 8 that we're loving right now.
The chef at this witty and whimsical restaurant in Old Montreal has many surprises up his sleeve, including a "Club Sandwich" that's definitely not made with tomatoes and bread.
My mission during a recent visit to Montreal was to search for some of the top croissants in the city. Based on looks, texture, and flavor, I found a standout winner.
From a bakery that sells traditional cake-sized pans of this buttery Breton pastry to an upscale restaurant version that's heightened with caramel salt butter, if you're in Montreal, these two kouign amann shouldn't be missed.
Cafe Sardine's version of this Acadian sweet is made with a sourdough biscuit pastry, plus brown sugar, cinnamon, and cardamom.
Amidst the gorgeous religieuses marron, stunning petite cheesecakes topped with grapefruit, cute jars of panna cotta and pot chocolat that you'll find at Pâtisserie Rhubarbe in Montreal, the 1000 Feuilles ($4.50) tempted me most.
Amidst the croissants and the kouign amann and the breads in the bakeries, doughnuts are on the rise in Montreal. At Chez Boris and Café Sardine, two different but delicious styles to try.
The Ritz-Carlton Montréal closed for a four-year gut renovation and when they reopened last summer, they did so with Daniel Boulud's second location of Maison Boulud—the first is in Beijing—attached to the hotel. Pastry Chef David Jubin, formerly of Michel Bras and Le Louis XV in Monaco, heads the sweets department where desserts are simultaneously whimsical and decadent with plenty of nods to the region.
Far from a customary cheesecake, this creamy, custardy square was slightly nutty, earthy. Pecans and oats offered crunchy contrast to the silken cheesecake, while caramel added sweetness. Best of all was the accompanying pear sorbet, made in a Pacojet and bursting with fruit flavor.
So, why a flatulence reference for such a delicious pastry? There are a few theories. One points to the noise that doughnuts make while being fried. Another explains that a nun farted in a kitchen causing another nun to crack up so hard, she dropped some pastry in hot oil and hey whaddyaknow, it tasted pretty good.
In the ice cream sandwich world, the macaron glacé might be the queen of them all. Instead of the long chocolate, tiny hole-filled cookies smashing generic vanilla ice cream, these are made with delicate French macarons as bookends and really good gelato inside.