In contrast to other French pastry shops in Toronto, at Douce France, we differentiate ourselves by importing everything directly from France. We get our viennoiseries, pastries and quiches preproofed, frozen and ready to be baked. Our artisans have been perpetuating their production methods for generations, still using non-enriched flour which is significantly healthier than other alternatives, especially for those with gluten sensitivities.
Thanks to premium quality French butter, our croissants, pains au chocolat, pains aux raisins and apple turnovers have an exquisite taste and our puff pastry is extremely light and flaky! Our almond croissants and almond chocolate croissants are stuffed with frangipane according to tradition and are some of Douce France's bestsellers.
Kouign-Amann is a specialty of the town of Douarnenez in Finistère, Brittany, where it was invented by the baker Yves René SCORDIA in 1860. The name comes from the Breton language words for cake (kouign) and butter (amann). If you love butter, you'll love it!
Financiers used to be called Visitandines after the nuns who made them in Nancy in XVII century. Two hundred years later, a Swiss baker located next to the Stock Echange in Paris made them one of his specialties by giving them the name Financiers and the shape of the gold bar.
The Canelés de Bordeaux were first prepared by nuns who collected the wheat fallen from the ships at the harbour in Bordeaux as well as rum and vanilla. They also got egg yolks from wineries. They distributed these delicacies to the poor and sold them to collect money for charities.
The selection of 'Tartes Fines' made by our passionate pastry chefs in Brittany are definitely our best sellers. They won an award of excellence and innovation for their puff pastry that makes their tarts so special.