“Dessert makes you happy.” Truer words have seldom been spoken than Roselle’s motto, which greets customers in a dotted script on a white sign. And just a casual scan of this petite pastry shop’s handcrafted desserts, including French-style baking, housemade soft-serve ice cream, petits fours and giant, pillowy marshmallows, might give you an endorphin rush. In fact the entire shop, designed by Esmond Lee, is mood-boosting. From the red and white chairs to the pipework light fixture above the bar, the ambience is effortless chic.
Partners in life and in business, pâtissier Stephanie Duong and culinary chef Bruce Lee – a couple of George Brown College grads – opened their Corktown pastry shop in February, after a stint of travel and work abroad in Hong Kong and in Paris. Their signature confections are classics with novel flourishes, and their must-tries include Banana Cream Pie Eclairs ($7) and Turtle Tarts ($7). For cookie lovers, the Earl Grey Shorties ($3) are sweet with a citrus-y surprise – the white chocolate centre is speckled with candied orange peel – and the Earl Grey orange shortbread cookie has a delightfully flaky texture. This winter, Roselle is adding a buche de Noel (from $30) to its custom-cake menu. The traditional yule log gets a Roselle-ian twist with chestnut and toned-down sweetness, and could become a holiday-meal family favourite for years to come.