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Baked Goods

Nadege Patisserie

Posted by Dar Mustafa / Posted on August 19, 2009

NadegeMy road to Nadege Patisserie was longer and harder than I ever could have expected. 4 weeks, to be exact, as our visit fell on their one-month anniversary, and about...4 weeks after I had initially planned to go. My Nadege dates and I had made many futile plans to visit during this time (you know how the summer is), and they visited without me even more times than that.

NadegeThus, when we all finally rendezvoused at this West Queen West establishment, the hype had reached epic proportions. The sharp, white corner facing off with Trinity Bellwoods Park is hard to miss, and its pristine white and shiny walls, tables, sugar bowls, and absolutely everything seem frighteningly easy to mess up.

I suddenly feel underdressed. But I am still treated like someone who has every right (financial and otherwise) to be indulging in some magical little French delicacies known as "macarons".

NadegeThese light and crisp cookies sandwich a variety of thick and creamy ganaches. Lucky me, I am with the macaron twins and they purchase enough on their own to give me a pretty broad sample, including poppy, pistache, and rose.

"I almost cried when I ate one of these in the car the other day," Dylan says.

"Seriously. I was like, okay, pull over and have your moment, before you get us into an accident." Steve verifies.

NadegeSweet and coolly fragrant, it melts in my mouth as I melt, ever so-slightly, into my chair. My coffee is sweetened with perfect, imperfectly-formed lumps of white and brown sugar, while my tiny spoon tinkles against the sides of my fine glass teacup.

I feel far daintier than I should ever be allowed to feel (especially in this Guns 'n Roses t-shirt). Last week I was (apparently) Jay Gatsby, today I am Marie Antoinette. The Sophia Coppola version, FYI.

NadegeMy friends' macaron-bender allows me the freedom to indulge in one of the apricot croissants that first caught my eye. It's everything that I hoped for; only the mildest bit of sweetness in this fine custard, and a dense yet flaky pastry. Two gleaming halves of a slightly-glazed apricot are set on each side, like fruity jewels.

NadegeNadege herself, Executive chef and co-owner (along with her husband Morgan), is a sweet and friendly (and French) lady, and she takes me on a bit of a tour. She makes it very clear that every item is crafted to be a shining example of quality and care.

NadegeGourmet ingredients are brought in from the locales which do them best; for sandwiches, it's white ham from Paris, prosciutto from Italy and Spain.

The bread is baked on site fresh every morning (as is everything here, she adamantly states) and with such flavours that will most perfectly complement the other elements- raisin and walnut buns, for one example. They are all garnished with only the freshest, local produce.

I am encouraged to try some samples of gourmet marshmallows which are displayed on top of the pastry case. I had already helped myself the second I walked in, but not to the Gin and Tonic or Violet, which are profound lessons in grown-up candy-making. Light, airy and certainly unlike any I've ever had, they are "very trendy in Paris," she tells me.

Nadege"Did you try one of the cakes? You have to try the cakes!" Nadege insists. "They're our specialty."

My dining companion and I dig into the first of two painstakingly-crafted creations. (Our group is down one by now).

"I feel like I'm destroying art," Steve says to me. That's because we are. Delicious, delicious art.

Morgan walks by and proudly notes, "everything is edible, except the gold foil at the bottom". Paper-thin sheets stamped with the store's logo hold together a rectangular creation that we both, independently of each other, refer to as a "house".

NadegeThe black currant flavour explodes in a dense, tart mousse that is perfectly complemented by an even tarter lemon and subtle-as-air violet.

This subtlety of flavours is repeated in our second round. A lovely, lemondrop-shaped specimen that still leaves me skeptically thinking, "there's no way this can beat the other."

NadegeBut it certainly elicits the same brand of eyes-closed savouring. The integrity of the pink champagne is miraculously maintained as it literally bursts in between chunks of strawberry and mango. We are dizzy and so very full.

NadegeFrom what I gather, this is all in a day's stroll through Paris.

"We walked by this one chocalatier's shop," Morgan says as I half-intrude on his conversation with another lady well-versed in the city's glamorous ways.
"And we thought it was a jewellery store."

It's all starting to make sense to me. The white gloves, just-so table-settings, neat little rows of croissants, and those kickass "Oui Madame" t-shirts they all seem to be wearing.
It's not just dessert to these guys; it's an art, an opulent experience. My Guns 'n Roses t- shirt and I can use a little of that every now and again.

NadegeMerci, Nadege.




Gloria / August 19, 2009 at 10:57 am
Great review. I've walked by this place a few times; time to go in.
Gillian / August 19, 2009 at 12:37 pm
I'll have to back and try the cakes after reading this review.

But what's the big deal with the macaroons? Are they a new thing in Toronto? I've had better, less expensive macaroons in Montreal and Quebec City compared to the ones at Nadege.
Skeptic / August 19, 2009 at 12:46 pm
i don't think these two items exist:

white ham from Paris


prosciutto from SPAIN.

eat it / August 19, 2009 at 01:55 pm
@Skeptic - step off a bit. White ham is a style of ham also known as Parisian ham and it is quite pale. Prosciutto from Spain is also known as Jamon Serrano.

Skeptic + not doing the homework = epic fail

Just sayin.
Resident / August 19, 2009 at 02:15 pm
I wanted to like it - I love Clafouti, love baked goods in general - but Nadege is just too antiseptic. The author felt it too, with the line "I suddenly feel underdressed."

Maybe I'm just not cool enough, I don't know. This store would probably do well in the Annex, where the shoppers are totally price-insensitive and just trying to "wow" their neighbors. But I just don't see it near the park, where the shoppers are either families or poor/cool young people. Nadege feels like a good place to have your appendix out, not a good place to purchase and consume a croissant.

If they want to stay in business, they should distribute flyers in the richest parts of the city, make their shop a "destination". I don't think local foot traffic is going to do it.
John Henry replying to a comment from eat it / August 19, 2009 at 02:46 pm
Ha! Hate to turn this into I don't... eat it on has a Win!
le / August 19, 2009 at 04:41 pm
i've had the lime jelly coconut rocher ball concoction ( - a wonderfully exquisite taste indeed!!
vanessa / August 19, 2009 at 06:04 pm
perhaps they melted in your mouth so well because they're virtually hollowed out and there's nothing to eat!
omnomnom / August 19, 2009 at 10:30 pm
what are the prices?
ddt / August 19, 2009 at 11:02 pm
French Bullsheet
Darlene replying to a comment from Gillian / August 20, 2009 at 09:55 am
Macaroons are made of coconut.
Macarons are the colourful cookies you see in the photos.

I must agree though, just from the look of them (quite flat, not puffed with barely any filling), they look a bit weak sauce.

Henrick / August 20, 2009 at 02:06 pm
Why is Toronto a city full of haters, it has quite the reputation of being a city that loves to hate. Everybody is entitled to their own opinion but what's with the snide remarks? So ignorant.
Paul / August 20, 2009 at 09:47 pm
Those pictures have me drooling. It all looks phenomenal and I am looking forward to trying it as soon as I take a cheat day on my low-carb diet!
starvingfoodie / August 22, 2009 at 03:50 pm
I have been to Nadege twice now and must attest that the cakes absolutely sublime.
The prices are comparable to other patissieres, is a reflection of the craftsmanship, and is well worth the $ and the trek.

Nadege is a wonderful addition to Toronto. I will definitely be back again soon!
FP replying to a comment from eat it / September 4, 2009 at 11:16 am
Actually skeptic is only half wrong.

There is a style of white ham called Parisian. French people call it "Jambon de Paris" in France.

But he's right when he says that prosciutto can't be from Spain. Prosciutto is a certain type of ham that is from Italy exclusively (real prosciutto is pretty expensive and is meant to be cut very thinly). By extension, people call prosciutto any kind of smoked ham but it's wrong. It would be like calling champagne any kind of sparkling wine. Serrano is another type of ham: it's rawer, thicker and less sweet than prosciutto. More importantly, it's from Spain, not Italy.

Just sayin'...
Bad_Self / September 9, 2009 at 11:02 am
Macarons are still all the rage in Paris where they love all things pretty and petite. I can't say I've had good ones here other than at Thuet.
Gave up / September 18, 2009 at 03:18 pm
Why are there so many angry people full of bile in this city...
ct / September 19, 2009 at 10:47 pm
I love that Nadege sells Kusmi tea....thats my reason to make the trek there!
eddie / September 21, 2009 at 02:06 pm
Don't get the hate comments at all, I was totally impressed when i finally made it there this past weekend. Having spent a little time in Paris in the last 10 years or so (about 4 months in total) i have to say it nails a Parisian patisserie bang on. The Apricot tarts are perfect, The macaroons I had were excellent (I've had better maybe once, worse frequently), They even had Badoit (my fav water)
Next trip I'll try some cakes but from what i saw i don't expect to be disappointed. BTW Vanessa a really well made french cake (small pastry ) is always incredibly light
As for the Decor I thought it was brilliant, though to succeed in fickle Toronto it's obvious from the comments that wicker and endless Edith Piaf would have served them better (you likely won't see that in Paris at all anymore with the exception of perhaps a tourist trap)
Chanelle / September 24, 2009 at 12:17 pm
come on people the place is amazing, having been there myself and the pastry chef is awesome, 10 points for ambience, 10 points for delicious decadent food and treats (homemade marshmallows are delicious)... loved it! that's all I can say!
Martin / October 7, 2009 at 08:58 pm
Just got back from my second experience there... loved it again. Awesome pain au chocolat.
ST / October 10, 2009 at 01:01 pm
I love Toronto's food scene, and places like Nadege (despite the price) is a big reason why.

However, I also have to add that I absolutely loathe the majority of Toronto's food scene's customers.

They treat servers and chefs with a level of bile, intolerance, contempt and sadistic expectation that would make the Nazis blush, so that we now have restaurants who focus ten times more energy on service vs. the food itself.

It's tragic. Restaurants in Toronto are fast becoming centres where people pay to satisfy their id's most evil, infantile and unethical whims, and not to eat excellent food. I would like nothing more than to see a massive sea change in this regard.

In fact, I propose an annual civic holiday in town, where those inhuman patrons get treated like they treat people in the restaurant business every other day of the year. At the end of the day, they are given the optional self-use of a guillotine. I propose to call this holiday Scum Removal Day.
Jo / October 28, 2009 at 10:15 pm
I love the sound of the pastries in this article and if I weren't unemployed right now, I'd be in this patisserie tomorrow consuming a dozen pastries.

It really saddens me that people are so bitter and quick to say terrible things about such painstakingly beautiful, and (according to this article) delicious pastries!

We as Torontonians try to pass ourselves off as being so tolerant and accepting of other ethnicities and religions and sexual orientations, yet we bash other people's successes (or in this case) a new entrepreneur's attempt at being successful.

There's nothing wrong with viable critique based on facts and experience, but do it with tact and diplomacy, and do it only after you've sampled the goods.

Welcome Nadege Patisserie, I look forward to sampling your creations soon!
YD / November 2, 2009 at 10:13 pm
I am glad to see a patisserie like Nadege opening in Toronto, the "Jewelery" display concept is very common in Europe, but I think this is the first one in Toronto. Their pastries presentation is modern and simple, which is quite different to Rahier's.
I wish them the best and hope that they will continue to intrique us with new flavors and textures. I find the black currant one the best so far.
I was dissapointed with their croissant though, as the texture is like bread, not flaky at all. I hope Nadege and Morgan will try the croissants from Rahier and Bon jour Brioche, and come with an improved one!

El / November 7, 2009 at 02:15 pm
It's sad to read such negative comments about Nadege and various other restaurants in Toronto. It's apparently so easy to pick on something different.
I think Nadege is one of a kind in the city, and has some of the most gorgeous creations I've seen or eaten since being in Paris, and studying in France.
The chef is so nice and I think she hits the nail on the head with her work. The macarons are heaven, and the shop embodies Paris.
GFFcrew / November 22, 2009 at 11:10 am
Expect amazing. Their almond croissant is decadent and very similar to what you would get in Paris. Another fave is the pate sandwich and we're completely addicted to their smooth americano's.
Skeptic replying to a comment from eat it / December 28, 2009 at 12:50 am
As FP on said, prosciutto is exclusively from Italy. cured ham from Spain tastes absolutely different and even looks different.

Also, "Parisian ham" is essentially a baked ham. Paris doesn't specialize in "ham-making" like you would find in say, BAYONNE. I think it's misleading to exoticize this Parisian ham to make it seem more luxurious than it actually is. (you can buy this stuff in CARREFOUR in France for 2 euros!).

I think it's hilarious how we automatically fawn over all things French, thinking it's amazing or even comparable to the real thing.. when in actuality, it's people just believing the hype.

cee / January 6, 2010 at 06:58 pm
i'd feel bad for eating their beautiful cakes if they weren't so. effing. delicious.
Jo Magpie / January 11, 2010 at 01:48 pm
$2.10 for ONE cookie!!
that is all.
kat / January 12, 2010 at 04:37 pm
This place looks amazing! I'm not going to lie this christmas I actually tried to see if La Duree would ship over the atlantic! Not so much! I'm looking forward to checking this place out later in the week. Everyone needs to calm down, Toronto needs to stop being so pretentious. It's not that great. We should commend the small business owners who try to bring in amazing things and ideas from other cities!
Worldy-3rdWorldPeasant / February 3, 2010 at 06:39 pm
I support the gourmet gastronomic galorenessss that is Nadege. Those who have nothin' good to say are riffraff. If you hate it that much go back to where you buy your Ghetto Latte.

pfernandez / February 5, 2010 at 10:29 pm
To all the ingrates who love to bash Toronto's food scene, stick to McDonalds or Burger King.
rosey replying to a comment from Resident / February 9, 2010 at 09:54 pm
tried to like this place...a big event getting there from markham.
soup served cold. then heated by nuke way too hot.
salted caramel tart was such a disappointment. the crust didn't give when i hammered it on the table. the server told me that was traditional french crust. not in the france i visited this summer. lots of creamy desserts: brought 2 home. blah. i miss the raspberry bavarian tart from senses...i'm tiring of dufflet, but still enjoy bonjour brioche, rahier, patachou. so long, nadege
frenchway / February 11, 2010 at 01:35 am
never been there yet!!
but will love too

i like the macarons from la bamboche
Zoe / February 12, 2010 at 06:33 pm
If you love food price is irrelevant.. you pay for an experience and to be part of something so delightfully cared for.
French Foodie replying to a comment from Gloria / February 21, 2010 at 01:09 pm
It's too bad that our amazing city is so full of ignorant people.... if you think "macaroons" are made out of coconut, you should stick to Tim Hortons donuts instead. Please educate yourself before you speak. Nadege is an incredible addition to Toronto! Bravo! As the critic said, they create edible Art. Everything is absolutely delicious and a feast for the eyes! People should really be more open to try new things. A place does not have to have broken furniture and ratty dishes to be "cool". It's called European flare and can be enjoyed by all, not just the "rich neighborhoods".
Nadege sells the best macaroons in all of Toronto guaranteed. Having gone to Paris many times, you can't get any closer than this to the Parisian macaroons. Nadege is here to stay, and they are the best bakery in town. If you want to awaken your taste buds, you really should make a trip to Nadege, otherwise just continue to eat your Tim Bits, they are cheap and filling.
Dessert Architect replying to a comment from Gloria / February 21, 2010 at 01:46 pm
Finally, someone who knows about the French culture and food. Kudos to you "French Foodie" you are obviously well schooled and travelled.

As for the other negative comments,'s time to hang up your pallets and run for the dodgy coffee shops that are open til the wee hours of the night, like Coffee Time. It's really a waste of your money and time if you think you will satisfy your cravings going to an upscale French Patissiere like Nadege. You are really over your heads thinking you can comprehend the complexity in flavours and textures that this Patissiere has to offer our great city. One of the pleasures of living in a multi-cultural city like Toronto is being able to taste/eat a great variety of different ethnic foods and flavours, which can't be said by many other city's world wide - Toronto is unique and this should be celebrated.

Nadege's approach to French Pastries is both artistic and inspiring. From edible animal printed paper to it's amazing canelé's. A canelé is a small French pastry with a soft and tender custard center and a dark, thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region of France but can often be found in Parisian patisseries as well. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside...FYI

Nadege is a great addition to the trendy Queen West area. Although it's minimalist shop's design can be intimidating to some, Nadege's design and product is focused on it's little baked treasures - its products. It's display case is filled with a variety of heavenly desserts and sandwiches, which are sure to take you on a journey pleasurable with culinary delite.

If it's something the French do well it's definitely Baking of any sort. AND THAT IS A FACT!
Jo replying to a comment from French Foodie / February 21, 2010 at 02:00 pm
French Foodie - I totally 100% agree with you! The French word for this delicious colourful confection is called "macaron" - not macaroon (the sticky North American coconut confection). I'm assuming it was just an oversight on your part, otherwise well said.
Dessert Architect replying to a comment from Jo / February 22, 2010 at 08:16 am
Jo - Are you serious!!!
I guess your still unemployed, as you find it necessary to go around commenting on other people's spelling and grammar blunders...LOL Please take a GOOD look at yourself before commenting on others next time - because your writing isn't perfect either.

FYI - One can still use the word "Macaroon" in a French context - which can be stated when phrasing the term "French Macaroon"... and I didn't need Wikipedia to come to that realization - just my brain.
LOL some people are just funny...
Jo replying to a comment from Dessert Architect / February 22, 2010 at 11:50 am
Dessert Architect: I'm totally serious!

FYI - 1st sentence: You used the incorrect version of "your" should have written, "I guess you're still unemployed" ...

And no, you cannot use the term macaroon interchangeably with macaron, it's not a tomato/tomatoh thing.

Is it your full-time job to verbally assault and berate posters on this thread? In case you didn't notice, my comment was not directed at you in the first place.

Go ahead and spew venom all you want. You're just angry person
who feels the need to vent at somebody on here. Of course, you'll probably find it hard not to respond back to me. In which case, I'm expecting in no less than 5000 words, how YOU the "Dessert Architect" know better than everybody else in the city of Toronto.

You'll probably use all capitals and exclamation marks to get your point across, because that's just your style. How predictable you are.

nadege's fan / February 22, 2010 at 12:47 pm
I have to agree with Jo.. there's a huge difference between macaron and macaroon!!! Nadege sells french pastry macaron.. it's almond paste based.. Macaroon however is coconut based... there's no assault or ignorance here... just trying to help peacefully. Be well and just enjoy the pastry!!! Nadege is awesome!!
Dessert Architect replying to a comment from Jo / February 22, 2010 at 04:57 pm
Jo - You are serious!!! LOL
I was right - "your" (just for you) still out of a job... that is why you are so angry. LOL
Anyhow, please refrain from being the grammar queen on this blog - no one appreciates it.
Not to mention that, social media is meant for... yes, you guessed it, socializing and not picking on people. So don't throw stones in this glass house - cuz your writing isn't perfect either. And if you pick on anyone else I will be here to defend them.

I'll be watching you very closely Jo...HA!
jim / March 18, 2010 at 12:54 pm
Best pastries in the city! Comparing this place to Clafouti is like comparing true love to a mean old man.

Great owners, great food, great location!
Claire / March 25, 2010 at 03:45 am
Nadege holds some of my fondest memories from Toronto! I am generally an Australian dweller, but lived in Toronto for 6 months, and left just before the snow hit.. for a blisteringly hot Christmas in Sydney, Australia. I was in heaven from the moment of walking into this patisserie. All the special treats (as mentioned) were like perfect little art forms. It was here that I had, possibly the best hot chocolate ever consumed. It was an idyllic marriage of rich, creamy, dark chocolate and smooth milk, with just the right amount of sugar. It was definitely not overly sweet, or bitter at all. It wasn't that overly rich kind of hot chocolate that makes you feel sick afterwards, but instead leaves you with a great feeling of satisfaction. mmmmmm... I wish there was somewhere like this in Sydney.
samayita / April 16, 2010 at 11:03 am
love love love love <3 <3 <3 this place.
Karen / April 16, 2010 at 11:15 pm
I have traveled the world, I am a food nut. My entire family is nuts about food. We plan our vacations around food, markets, restaurants, and ingredients.

This place is the real deal. It is spectacular. Nadege is uncompromising. That we have her and Morgan and their crew here in Toronto is dazzling. This city has finally finally acquired its food chops.

I love everything about this place. Spread the word!
Jennifer / August 3, 2010 at 11:03 am
the breakfast sandwich is to die for.
i looove this place.
ivanne / October 15, 2010 at 06:10 pm
I discovered Nadege today while shopping in the area, never heard of it. I had to stop. I had to try. This little adventure was a delight.
Coming from France I have some reference to compare at + I studied culinary art... let me tell you that Nadege's place is a MUST. fantastic.
S Lloyd / December 21, 2010 at 12:20 am
Thanks for this post. I am huge fan of macarons (even did a special report of Montreal's macrons ). I am interested to visit Nadege's patisserie and try her macarons. I already tried those of Pierre Hermé, Ladurée in Paris, Maison des soeurs in Nancy, but I keep enjoying discovering macarons all around the globe. Heard that in New York, there are some great ones I need to try too
Rosa / December 26, 2010 at 01:37 am
I really like the interior of Nadege because of its clean and sleek interior design. Every piece is displayed like a piece of art.

The choco almond croissant is awesome!
The macarons are okay (olive oil is my favourite), although I have tasted better macarons in Toronto.
Amy / February 16, 2011 at 09:05 pm
I just love Nadege. The two times I have been there were wonderful. Polite and quick service and great nibbles. Reminds me of Paris, etc. It is so nice to have a place of such quality.

I will NEVER go back to Patachou again! The worst service with the worst attitude and highly over-rated food. I used to work in the service industry and I know what waiters/etc. have to put up with so I make a point of always being polite. Too bad the staff at Patachou are so very deficient in providing acceptable customer service.
Emily replying to a comment from Darlene / July 3, 2011 at 07:56 pm
French macarons are made from almond flour. There is a different variety of cookie that we, in North America, call macaroons that are made from coconut.
Amiliepoulain / October 22, 2011 at 01:41 pm
I am a french living on Toronto and i was desapointed by nafege'service. Bad service, waitress mixes ordres, wait a long tmie to get served. Price are high not reasonnable. Macaron were good but expected more flavor. Uhh...i miss Paris
Michelle / May 27, 2013 at 12:22 pm
Went to Nadege this past weekend and it was everything I had hoped for. The BEST macarons, with the most delicious filling, I couldn't even say which one was my favourite. Their almond croissants were so buttery and flaky and light. Worth. every. penny.
I will be back many more times!
Thank you Nadege for putting a smile on my face.
Jeniffer / October 23, 2013 at 01:35 pm
I dont know whats good about this place.. i recently moved from montreal, i went here for an afternoon snack, the staff was so arrogant and its not even that great. Not coming back! My advice go somewhere else its not worth your money
sposo / January 4, 2014 at 01:19 pm
I do NOT agree this article about the French croissant. it's disgusting, and not French at all I must say.. I'm French and the dough is very different, light. and. soft. At Nadege it's compact. and. heavy. (and expensive!) 0.85€ should cost CAD 1.50 at the MOST
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Olivia / September 3, 2014 at 03:49 pm
I'm sorry but I can't overlook how badly the feet on the macarons stick out. Some of them don't even have any feet!
tony shamas / December 2, 2014 at 06:27 pm
Totally in love with Nadege from the minute I've tried it 2 years ago!
Todd Clinton / April 25, 2015 at 12:24 pm
In my opinion this is the best Patisserie in Toronto, by a long shot, from a food perspective. But, and this is a big but, it screams pretension. Nadege Nourian is one of the most condescending owners I've met in the food industry ( and I've met a lot after a decade working in it). The service staff has a 'too cool for school' attitude where it's as if I'm inconveniencing them by placing an order. Call me old fashioned, but I do consider service equally important to food quality in a hospitality setting. I'll continue going to Nadege when I'm in the city, as it's an exciting cuisine, however they desperately need to round the edges to make this a great patisserie.
Jamesas / August 1, 2015 at 09:35 am
to owner: vary your fake comments a little

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