Everybody loves dessert, but how many of us have considered the years of work and dedication that go into creating madeleines, eclairs, caramels and cakes that taste as good as they look? Luckily for us, one of the city's most creative bakers took her confections to the next level and created one of the most iconic dessert shops in Toronto.
For the fourth episode of In the Kitchen with Foodism: A Day in the Life, we follow Stephanie Duong, pastry chef and co-owner at Roselle Desserts in Corktown. After studying at George Brown College, Duong decided that if she wanted to make French pastry, she needed to go straight to the source. When a George Brown College chef tested out a postgraduate French pastry program, Duong jumped at the chance, joining 14 other volunteers on a two-week adventure.
It was on this course that Duong met Bruce, her future husband and travel partner. After living in Paris for a year, the pair returned to Toronto where they began a lengthy scouting mission for a physical location that would eventually become Roselle Desserts. Since 2015, the Duongs and their team have been making cakes, cookies, meringues and more for their legions of Toronto fans who consistently line up outside the store for sweet treats.
Over its almost-a-decade run, Roselle Desserts has created some of the city's most iconic desserts. From the ever-popular banana cream pie eclair to their immediately recognizable earl grey soft serve, the Corktown spot has become an institution. However, as Duong shares, there's more to running her business than piping frosting on birthday cakes. She shares a behind-the-scenes look, from sweet treats to spreadsheets and everything in between.
Feeling inspired? To learn more about George Brown College's pastry chef courses, head to georgebrown.ca/pastry
