I remember the first time I bit into Roselle’s ethereal Banana Cream Pie Éclair. It was my birthday cake (or rather, my birthday pastry), a year I had ironically decided that I didn’t want cake or anything sweet for that matter. I wanted croissants. Lots of them. So the 3 Spoons set out on an adventure, walking from Corktown to West Queen West, to eat every notable croissant along the way.Read More
Yes, fall is here. That also means it's harvest time for the last sweet ripe crops in Ontario. Food preparation starts to gravitate towards warmth and decadence; what better way to prepare for impending winter?
And what better way to celebrate fall-time sweets than with the pie? Or, in our case, three pies.Read More
The gourmet doughnut. The doughnut is arguably the most accessible pastry in North America; it’s the people’s pastry.
From sharing birthday Timbits with your Kindergarten classmates to your everyday Timmies run, doughnuts (and I guess Tim Hortons?) have always been there for us. It’s the quintessential greasy diner dessert and iconic breakfast of law enforcement champions.Read More
This month's issue is an ode to la dolce vita: the sweet life. And what better way to start a dialogue about our relationship with food than to begin with our oldest fling? Sugar.
We love to hate all things sweet. Sugar's always there for the good times - and the bad. But now we're starting to realize that maybe this relationship is more toxic than it once appeared.Read More