Best Last Course: CinCin

“When Thierry Busset of CinCin [Gold] is in the house you could head straight for dessert: airy, layered mille-feuille, creamy parfait, and that incredible apple tart. The city waits with bated breath for his upcoming pastry shop.” Said another judge: “Busset takes a dish like tiramisu, what could be a ‘throwaway’ dessert, and turns it into something spectacular.”

Silver goes to Thomas Haas Patisserie and Cappuccino Bar where the cheeky chocolatier continues to draw an enormous crowd to his little North Shore auto-mall shop and café. He makes his treats by hand and uses top-quality ingredients. The patisserie also offers delicious sandwiches, breakfast pastries, and expertly poured espresso drinks.

Bronze goes to Ganache Patisserie with its “boozy rum cakes, moist financiers, and chocolates that delight. The opera cake makes you weak in the knees.” “Peter Fong offers jewel-like desserts.” “Ethereally light mousse characterizes the guava exotique, while a decadent ganache fuels his pavé au moka.”

At West (Honourable Mention), pastry chef Rhonda Viani’s dessert card changes with the seasons and makes the most of local herbs, and at Bacchus at the Wedgewood Hotel (Honourable Mention) sticky toffee pudding and warm chocolate fondant with prune and Armagnac sauce top the list.

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