Cranberry Curd Tart with Dark Chocolate Crème Anglaise

Cranberry Curd Tart with Dark Chocolate Crème Anglaise This beautiful marriage of sour, bitter and sweet leaves a lasting impression. INGREDIENTS Hazelnut Crust 1 1/4 cups raw hazelnuts 1 cup rice flour 1/4 tsp salt 1/2 cup sugar 1/4 lb unsalted butter, softened Cranberry Curd 1 1/2 cups fresh or frozen cranberries 1 cup sugar […]

Lavender Panna Cotta with Preserved Lemon

Lavender Panna Cotta with Preserved Lemon Fresh berries beautify and preserved lemon perks up this sweet and creamy dish with an unexpected hit of salt and sour. INGREDIENTS Panna cotta 2 1/2 gelatin sheets Water 2 Tbsp lavender (dried or fresh) 1/4 tsp rose water 1/2 tsp vanilla extract 2 cups heavy cream (or coconut […]

Key Lime Pie

Key Lime Pie This recipe is rich and tangy at once, with a heavy hit of lime. INGREDIENTS Crust 2 cups graham cracker crumbs 2 Tbsp sugar 1/4 cup melted butter Key Lime Filling 4 egg yolks zest of 1 lime 1 cup of lime juice 2 1/2 cups sweetened condensed milk METHOD Crust 1. Mix […]

Fudge Brownie with Mixed Berries

Fudge Brownie with Mixed Berries Rich and velvety brownies get a fresh tang of ripe raspberries and blueberries.   INGREDIENTS 1/2 cup unsalted butter 1 1/4 cup light brown sugar 1/4 cup corn syrup 2 1/4 cups dark chocolate 4 large eggs 1/2 cup all purpose flour 1 cup fresh mixed berries METHOD 1. Preheat […]

Ganache Truffles

Ganache Truffles Toppings add texture and flavour to popular ganache morsels. Freeze-dried raspberries are crushed to a powder for the perfect pop of colour.   INGREDIENTS Ganache 2 cups dark chocolate 1 cup 35% whipping cream 1/2 cup light brown sugar Toppings 1/2 cup cocoa powder 1/2 cup freeze-dried raspberries 1/2 cup toasted coconut 1/2 […]

Chocolate Strawberries

Chocolate Strawberries Edible gold leaf flakes add a luxe touch to this romantic classic.   INGREDIENTS 1 pkg large strawberries 2 cups dark chocolate 2 cups white chocolate 1/4 cup plain cocoa butter 10 drops coloured cocoa butter 24 wood skewers Polystyrene foam Saran wrap METHOD 1. Cut skewers to approximately 3 1/2” in length. […]

Firecracker Chocolate Bar

Firecracker Chocolate Bar Each bite of this bar blends sea salt and the spice of chili – but the real party happens when Culinary Crystals crackle and pop on the palate.   INGREDIENTS 1 bottle coloured cocoa butter 3 chocolate bar molds 2 1/2 cup dark chocolate 1/2 tsp sea salt 1/4 tsp chili powder […]

Green Tea Panna Cotta

Recipe: Chef Jeremy Senaris Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is amped up with matcha green tea. Purple ube crumble, delicate matcha meringue cookies, and calamansi curd complete this plated palette.   INGREDIENTS Panna Cotta 2 1/4 cups whipping cream 1/2 cup milk 2/3 cup sugar 1 Tbsp […]

Dulce de Leche Pecan Butter

What’s up Buttercup? Dulce de Leche Pecan Butter Winning bread deserves better butter. This sweet spread pairs beautifully with holiday bread, french toast and pancakes. INGREDIENTS 1 1/2 cup unsalted butter, softened 1 1/2 Tbsp dulce de leche 1/4 cup finely chopped pecans METHOD 1. Line a cookie sheet with parchment paper. 2. In a […]

Christmas on the Prairies

Sweet ‘n Savoury Bakes Owner/Baker Suzanne Gessler The Pennyloaf Bakery In two short years, Suzanne has created a joyful neighbourhood bakery. Her goods are made with only high quality and locally sourced ingredients and baked in a wood-fired oven (custom-built by masons from Russia and Ukraine) giving each product a dimensional crust and a light, […]

Ube Ensaymada

Ube Ensaymada A pop of purple from Ube Halaya yam jam, with its delicately sweet and comforting flavour, sets this recipe apart from the traditional Filipino brioche recipes. INGREDIENTS Dough 1 cup milk 1/2 cup salted butter 1/2 cup white sugar 1 Tbsp vanilla extract 1 tsp salt 5 cups all purpose flour 1 package […]

Almond Pulla

Almond Pulla Pulla is a traditional Finnish cardamom bread that is light, sweet and best served straight from the oven. INGREDIENTS Dough 3 1/2 tsp yeast 1 1/8 cup white sugar 1 1/4 tsp salt 1/2 Tbsp cardamon 2 eggs, beaten 15 1/8 cups all purpose flour 3 3/4 cups salted butter (melted) 3 3/4 […]

Bolo Rei

Hail to the King Chef Ronald Jimenez Lisbon Bakery This purveyor of Portuguese breads and cakes keeps tradition close to the heart of his homeland. Ronald now helms longstanding Lisbon Bakery, and proudly distributes to restaurants citywide from his panaderia. Bolo Rei This traditional Portuguese sweet bread is a Christmas favourite in Winnipeg, Portugal and […]

Granola Leaf Cookies

Granola Leaf Cookies These bars are great packed for an on-the-go energy boost. INGREDIENTS 2 cups extra thick rolled oats 1 cup whole almonds, roasted and roughly chopped 1/2 cup pumpkin seeds 1/2 cup dried cranberries 1/3 cup honey 1/4 tsp vanilla 1/4 cup peanut butter METHOD 1. Preheat oven to 350°F. Line an 8 […]

Alfajores-Dulce de Leche

Alfajores Kitchen hack: If you’re tight for time, pick up the Dulce de Leche mixture at a local supermarket. INGREDIENTS Cookies 1 cup butter, room temperature 1 cup sugar 3 eggs 3 egg yolks 2 cups cornstarch 1/2 cup flour 1 tsp baking powder 1 Tbsp vanilla extract coconut flakes 4 tsp of cocoa (optional) […]

Rhubarb Pavlova

Rhubarb Pavlova This light as air meringue treat is a perfect summer dessert, topped with seasonal rhubarb. INGREDIENTS Pavlova 4 egg whites 1 1/4 cup sugar 2 tsp cornstarch 1 tsp vanilla extract 2 cups heavy cream Rhubarb Chutney 1 cup diced rhubarb 1 cup sugar 1/2 cup diced apple METHOD Pavlova 1. In a […]

Bacon Dipped Pineapple Pops

Bacon Dipped Pineapple Pops Shape pineapple slices with a cookie cutter. Brush with caramel sauce and dip in (or spoon on) finely chopped crisp bacon.  

White Chocolate Tart

Owner/Baker Nathalie Gautier L’epi de Ble White chocolate ganache is whipped until light as air and used to top this dreamy treat. Nathalie imports gold glitter glaze to fill the raspberries for a luxurious look. INGREDIENTS Almond Crust 2 cups flour 2/3 cup salted butter 3/4 cup and 1 Tbsp icing sugar 1/3 cup almond […]

Coulants au Chocolat

These rich morsels break open to reveal a gooey truffle centre. Crème anglaise, poured on just before serving, is the final flourish ingredients Cake 7/8 cup chocolate 1/4 cup butter 3 eggs 1/4 cup sugar 1/2 cup flour Truffle Centre 1/2 cup dark chocolate 1 tsp whipping cream (35%) pistachio, to taste Crème Anglaise 1 […]


Owner/Baker Nathalie Gautier L’epi de Ble This fancy cream puff’s name means “nun”, inspired by their traditional habits. INGREDIENTS Pâte à Choux 2 cups water 1 tsp salt 7/8 cup butter 1 Tbsp sugar 2 1/2 cups flour, sifted 9 large eggs Crème Pâtisserie 11 egg yolks 1 1/4 cup sugar (divided) 1 L whole […]

Chocolate Mousse Crème Brûlée

Owner/Baker Nathalie Gauthier L’epi de Ble Layers of rich mousse and silky crème brûlée make up this decadent cake. INGREDIENTS Vanilla Cremeaux 1 vanilla bean 3/4 cup milk 3/4 cup cream 5 egg yolks 1/2 cup sugar 2 tsp gelatin Chocolate Mousse 2 cups whipping cream (35%) 7/8 cup dark chocolate (56% cocoa) Chocolate Sponge […]

Vegan Donuts

  Vegan Doughnuts Chef/Owner Amanda Kinden Oh Doughnuts These light and fluffy doughnuts prove diet restrictions don’t sacrifice indulgence. Visit for topping recipes. INGREDIENTS 1 1/4 cup warm water 1 1/2 Tbsp active dry yeast 4 1/8 cup flour (plus extra for kneading) 2 flax eggs (combine 2 Tbsp ground flax seed and 5 […]


  Doughnuts Head Baker/Cloe Wiebe Bronuts These rich and pillowy doughnuts are versatile vehicles for any flavour combination. More topping recipes can be found at 4 Tbsp active dry yeast 12 1/2 cups flour 3 1/5 cups milk 5 eggs 1 1/3 Tbsp vanilla extract 1/2 cup sugar 1 3/4 tsp salt 3/4 cups […]

Manitoba Freakshake

  Manitoba Freakshake Mile-high milkshakes are the indulgence du jour, popping up everywhere from Pâtissez in Canberra, Australia to  Black Tap in NYC. We bring the trend home with a ‘Peg-centric version topped with shmoo and local candy. Ingredients 2 Tbsp butter 1 cup icing sugar 2 Tbsp unsweetened cocoa powder 1/3 cup milk chocolate, melted 3 Tbsp […]

Grapefruit Mousse Cake

Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake was specially created with an in-season citrus flavour profile to celebrate Ciao!’s 20th Anniversary. INGREDIENTS Italian Meringue Cones 1 cup sugar 4 egg whites 7/8 cup water Flourless White Chocolate Cake 1 cup white chocolate chips 5 eggs 1/8 cup sugar 1/2 cup butter Grapefruit […]

Grapefruit Tartlette

Tangy grapefruit curd gives this winter dessert a bright upgrade Ingredients Crust 1/2 cup butter, melted 3 Tbsp sugar pinch salt 1 1/4 cups flour Grapefruit Curd 1 tsp powdered gelatin 4 egg yolks 1/2 cup sugar 1/2 cup fresh grapefruit juice 4 Tbsp butter, cubed Method Crust 1. Mix together butter, sugar, and salt […]

Lemon Tart

Chef  Norm Pastorin The Cornerstone This sunny end to a meal is a signature at Cornerstone, where it is served with lavender whipped cream. Ingredients Crust 2 1/3 cup flour 1/3 cup sugar 1/2 tsp salt 1/2 tsp baking powder 3/4 cup cold butter, diced 1 egg 1 egg yolk 1/4 cup cream ice water, […]

Saskatoon Panna Cotta

Chef  Quentin Harty RBC Convention Centre This light dessert is an elegant finish to a multi-course meal. Ingredients Saskatoon Berry Coulis 1 cup Saskatoon berries 3/4 cup bottled water, room temperature 4 Tbsp sugar 2 Tbsp corn starch Panna Cotta 2 1/4 gelatin sheets (Blatt) 3 Tbsp bottled water, room temperature 3/4 cup heavy cream (35%) […]

Baked Apples

Pie Play Baked Apples Dessert time is set into motion with this tasty take on tic-tac-toe INGREDIENTS 6 small apples (we used Manitoba grown September Ruby) 2 cups apple pie filling 1 cup flour 1 pie crust 1 egg yolk, beaten Pie Crust INGREDIENTS 1 1/4 cups all-purpose flour 1 Tbsp sugar 1/4 tsp salt […]

Beet Cheesecake

tart art Beet Cheesecake Mashed beets give this no-bake treat its pink blush. Pretty edible begonias perk up the presentation. INGREDIENTS Oatmeal crust 1 cup quick oats 1/3 cup flour 1/3 cup dark brown sugar 1/3 cup cold butter 1/2 tsp salt Filling 1 pkg cream cheese 1 beet, boiled and mashed 1/3 cup sugar […]