This friendly candy shop made a quiet debut in October of this year, but its unique selection of imported candy, chocolate and snacks is already drawing plenty of foot traffic (its prime location on Dundas West, next to the Lakeview, doesn’t hurt either). While fans of British confectionery will be pleased to see favourites such as Galaxy chocolate and Jelly Babies, it’s the more unusual offerings that make this shop worth a look: think root beer-flavoured Pop Tarts and Red Velvet Oreos.
Italian chef Francesco Lefano loves tiramisu — he’s been making the layered Italian dessert since he was a kid. When he moved to Canada a few years ago, he opened a bakery on Dufferin street to showcase this passion. Lucky us. Amico Chef features a variety of large and mini-sized tiramisu at the retail shop, along with a bevy of other Italian treats. Get the tiramisu, but also make sure to pack a box of mini cannolis, bombolones (stuffed doughnuts) and Nutella tarts.
Chocolatier Patrick Smets is known to come up with fantastical recipes in his sleep, combining unexpected flavours like citrus with caramel and jalapeno alongside more traditional offerings. He then pairs the recipe with single-origin, ethically-sourced chocolate that boasts distinct aromas to match the recipe. What results is a wine or coffee-like chocolate eating experience, where different layers and flavours of the chocolate are revealed as it melts in your mouth.
After building a cult-like following for his small-batch confections at pop-ups, ex-Bar Isabel chef Brandon Olsen finally found a storefront earlier last summer. Now you can hop into his small shop on College Street to try a unique ensemble of handmade bonbons. Crowd favourites include the salted caramel and pistachio orange.
This Montreal-based company is taking the candy world by storm with its unique, artisanal approach to gummies and sours. Squish carries over 100 different types of candies, from sour peach hearts to sugar-free gummy bears, and nearly everything is vegan. The assortment of candies also includes non-traditional ingredients, as seen with the gummy bears made from prosecco.
German owner Daniel Stubbe comes from a long line of konditors, makers of fine chocolates and baked treats. Using age-old recipes from his father and great-aunt, Stubbe pours melted chocolate into molds in an open kitchen, allowing customers a peek into the process. His flavoured truffles are a true treat, while the single-origin bars suit chocolate traditionalists.
