Originally published by Dine Magazine. Republished with permission as part of Resident's editorial content exchange. All rights remain with the original publisher.
On the crest of a Sunday afternoon, all we need is a pick-me-up — a smooth cappuccino and maybe some beautiful accompanying confections to ride the wave through to the end of our day. Find a sophisticated but accessible space to leisurely enjoy them, and we’re set.
Amadeus Patisserie is the pulse in the Bay Street artery of Yorkville, and is exactly the kind of sit-down indulgence this neighbourhood needs. It's convivial, clean, and unpretentious.
The display case at Amadeus teases an immaculate phalanx of tarts, macarons, and pastries. How am I supposed to choose between a croissant wheel piped with luscious, lip-puckering mango and passionfruit curd; a caramel and hazelnut cruffin with a crisp exterior and soft, pull-apart interior; and a pistachio symphony of silky cream, tart cherry confit, and a delicate almond biscuit crust? In my head I hear the Lovin Spoonful singing, “Did you ever have to make up your mind? You pick up one and leave the other behind…” Yep, I’m goin’ with all three. “And if I have leftovers, I’ll take it home and share it with my kid,” I rationalize, with no real intention of leaving even one crumb behind.
The golden croissant wheel has all the appeal of the myriad croissant folds that we crave for a delicate crunch without being too flaky or too oily. It’s the perfect carriage for creamy tuna salad, and maintains the integrity of the sandwich without getting soggy or causing any worry that the whole thing is going to fall apart. Delectable.
The jewellery box of confections before us is the inspiration of Lior Aronovich, pâtissier extraordinaire, trained in Israel and in Paris. His family-run Amadeus has been delighting northern Toronto’s Vaughan residents since 1991. Recently opened in Yorkville, the distinctive art deco style designs and custom-made cakes of this full-service French-inspired café and pastry shop are piquing curiosities and palates alike.
The signature coffee blend is a smooth dark roast, and the range of warm-from-the-oven breads, from challah to focaccia, and sourdoughs like olive and walnut-cranberry, waft their tempting aromas toward the door, beckoning us to turn around and consider packaging up a loaf to go. Or, maybe we should sit back down for an Avocado Toast with poached eggs, olive oil, za'atar, chili flakes and chives; a creamy Ricotta Toast with slow-roasted tomato confit and two poached eggs, finished with a drizzle of olive oil and hot honey; a Protein Salad, chock full of tuna, fluffy quinoa, crisp lettuce, roasted sweet potato, fresh cherry tomatoes, cucumbers, edamame, pickled onions, a soft-boiled egg and lemon olive oil dressing. Decisions, decisions... The best patisseries make it deliciously hard to decide.
Amadeus Patisserie, 416-920-2444, 1235 Bay St.