Roselle Desserts butters up Corktown
Corktown may be losing a wine bar, but a new bakery has moved into the neighbourhood to help residents cope with the loss. Roselle Desserts sells its butter-laden wares on a quiet stretch of King East that’s experiencing some growth thanks to the hood’s new condos and the nearby Canary District development. The people behind the pastry, Stephanie Duong and Bruce Lee, are both graduates of George Brown’s (pastry and culinary arts courses, respectively), and they’ve honed their skills overseas in Paris and Hong Kong. Their calorific creations: perfectly petite banana cream eclairs; Earl Grey shortbread cookie-and-cream sandwiches; sea salt caramels made with raspberries and Stirling butter; and something called cloud cookies—pavlova numbers dotted with rainbow-coloured confetti—that are sure to be a hit with Corktown’s younger crowd (as anything with sprinkles usually is). Sweet crêpes are available on weekends. Duong says savoury galettes and light lunch items are coming, in case anyone feels they need to eat something of substance before moving on to dessert.