We love fall!

Each change of season is exciting as we add new things to the menu and bring back seasonal products that fill the kitchen with new scents but particularly love fall, the warmth and spices associated with it!

If you come to the store, you may indulge in a hearty bowl of homemade soup or a cup of rich drinking chocolate made with French Cacao Barry dark chocolate. Soups menu include chicken noodle soup, squash, broccoli & cream cheese, tomato & basil, carrot, beef & quinoa (one kind per day). All our soups are gluten free (but they are made in a kitchen where we handle flour every day) and served with a plain buckwheat crepe on the side.

Get a foretaste of Thanksgiving with our pumpkin treats:

– “Le Cendrillon” pumpkin macaron: almond meringue with our own blend of spices filled with pumpkin white chocolate ganache.




pumpkin pie– “Tarte Citrouille”, pumpkin pie: shortbread crust with spices, filled with pumpkin and apple compote and topped with a lattice of shortbread crust. Individual size ones are already available most days until Thanksgiving.

We get pumpkins and apples from the Farmers’ Markets, they are either certified organic or at least sustainably grown locally, and we make our own puree. As usual, everything is made from scratch in our kitchen with the best ingredients!

For Thanksgiving, we recommend pre-ordering pies by Wednesday, October 9 if you want to make sure you get the size you want. Pumpkin pies are available in 2 sizes: individual ones at $4 tax included and 6 to 8 servings at $22.50 tax included.

Raspberry Lava cakeAlso October is for us a time to give back. In the spirit of Thanksgiving, we’re grateful for the love and support we receive every day and we choose to give back to the community by supporting the Canadian Breast Cancer Foundation BC/Yukon. We joined the “Tickled Pink Desserts” campaign with many bakeries and restaurants around Vancouver. During the whole month of October, we will be offering a special edition of our famous gluten free chocolate lava cake. This one has raspberry coulis baked in it and raspberries on top, $1 for each cake sold will be donated to the Foundation. Eat it a room temperature for a fudge-y texture or heat it up and it will melt the chocolate inside 😉 (30 seconds in the microwave or 7-8 minutes at 350F in the oven).