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<title>blogTO Recent Comments: Clafouti</title>
<link>http://www.blogto.com/feed/recentcomments/?9449</link>
<description>Comments recently made in this post on blogTO</description>
<copyright>Copyright 2009</copyright>
<lastBuildDate>Sun, 22 Nov 2009 05:08:02 PST</lastBuildDate>
<item>
<title>Martin</title>
<description><![CDATA[
I have to agree with Jodi, I went there for the first time today and tried the pain au chocolat. Soft doughy, mushy, etc... Paris it ain't.

If you're in the mood for a something decent, you're better off at Nadege Patisserie across the street.
]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c706844</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c706844</guid>
<category>Toronto, </category>
<pubDate>Sun, 18 Oct 2009 21:53:33 PDT</pubDate>
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<item>
<title>pwik nik</title>
<description><![CDATA[
the tarts here are delicious!  way better than the tarts @ Queen of Tarts.  plus, most tarts are reasonably priced at $3.15; not the ridiculous $5/tart @ Queen of Tarts.

food handling is great and consistent!  they use tongs to handle their tarts, unlike Queen of Tarts who like to use their bare, unwashed hands (yuck!).]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c553850</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c553850</guid>
<category>Toronto, </category>
<pubDate>Tue, 31 Mar 2009 15:16:36 PDT</pubDate>
</item>
<item>
<title>sharethewealth</title>
<description><![CDATA[
My this is a busy little blog lately .I  was wondering Do you think maby that phoenix is an investigative reporter,  out to bash the ones not found on his friends list ? i've found clafouti lived  up to the reviews ,and walking by after the pub,time and time again, i see them  there working (at 3 and 4 in the morning crazy) .God forbid they get swamped and have to outsource here and there . i'm happy to support 915 queen st w ]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c547943</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c547943</guid>
<category>Toronto, </category>
<pubDate>Sun, 29 Mar 2009 11:43:29 PDT</pubDate>
</item>
<item>
<title>sharethewealth</title>
<description><![CDATA[
your first in my heart my love]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c544073</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c544073</guid>
<category>Toronto, </category>
<pubDate>Fri, 27 Mar 2009 21:18:44 PDT</pubDate>
</item>
<item>
<title>whitesquirrel</title>
<description><![CDATA[
the almond croissant rocks!  it might be the best $2 snack in the city!]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c541717</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c541717</guid>
<category>Toronto, </category>
<pubDate>Thu, 26 Mar 2009 18:56:13 PDT</pubDate>
</item>
<item>
<title>phoenix</title>
<description><![CDATA[
With the numerous rave reviews about their croissants, they're presumably handmade in-house.  But, is this truly the case?  The reason I ask is because last year I stopped by the shop early in the morning the day after the Civic holiday.  Unfortunately, a notice on the shop window indicated they were closed. But, on the steps of the doorway lay several boxes and a couple of stuffed brown bags.  On one of the boxes was a stapled invoice in clear view, and one of the listed items was 12 dozen frozen croissants!  At the top was the company name - Dough Heads Pastry Bakery, North York.

As I walked away all I could think of was what a waste they'd become melting in the August heat.]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c509272</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c509272</guid>
<category>Toronto, </category>
<pubDate>Thu, 12 Mar 2009 20:36:55 PDT</pubDate>
</item>
<item>
<title>MeMyselfAnd I</title>
<description><![CDATA[
Do they have LCBO licence? I like a little spakling wine with dessert....]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c495750</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c495750</guid>
<category>Toronto, </category>
<pubDate>Thu, 05 Mar 2009 13:08:53 PST</pubDate>
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<item>
<title>peanut</title>
<description><![CDATA[
The staff at this cafe definitely do not live up to the lovely food. Though there are some great people working there, they obviously do not get along with one another. I've overheard many rants on the subject of trivial counter-staff rivalries while sitting with my morning tea. That's fine, just keep it quiet! 

But who am I to judge? I still go there every day.]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c291284</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c291284</guid>
<category>Toronto, </category>
<pubDate>Thu, 26 Jun 2008 15:41:21 PDT</pubDate>
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<item>
<title>jody</title>
<description><![CDATA[
I'm sorry... but this place sucks!! I don't get how people rave about the croissants here....I question whether or not anyone who thinks otherwise has ever eaten a croissant in france before.... here's what a croissant should be; light, flaky, crispy, airy, keeping it's form and crackling all over you into a million little bits as you bite into it... these croissants are soft,doughy, mushy, greasy and bready heavy things.... yuk!!]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c288490</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c288490</guid>
<category>Toronto, </category>
<pubDate>Wed, 11 Jun 2008 19:18:34 PDT</pubDate>
</item>
<item>
<title></title>
<description><![CDATA[
The hours are Tuesday - Saturday 8-6 and Sunday 9-5, closed Monday.

p.s. the sauce in the croque monsieur is indeed bechamel,with swiss cheese on top.]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c281577</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c281577</guid>
<category>Toronto, </category>
<pubDate>Sun, 11 May 2008 18:40:56 PDT</pubDate>
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<item>
<title>SinfulWays</title>
<description><![CDATA[
Does anyone know the hours of the store? I live nearby but it seems that after I come back from work, it is always closed. They must close early. And I think also on Sundays. Thank you!]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c279955</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c279955</guid>
<category>Toronto, </category>
<pubDate>Fri, 02 May 2008 10:22:13 PDT</pubDate>
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<item>
<title>little miss</title>
<description><![CDATA[
I live close by to this place-- I just love it in the morning! Despite this however, I wanna give the screw-face guy with the long hair who works at the counter a good slap in the face. It seems as though every time I go in there he's give me attitude in one way or another. What a little prick.Everyone else is wonderful, but that kid makes me wanna skip the quality Clafouti provides in exchange for some dirty Tim Hortons. ]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c279344</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c279344</guid>
<category>Toronto, </category>
<pubDate>Tue, 29 Apr 2008 13:36:24 PDT</pubDate>
</item>
<item>
<title>Michele Champagne</title>
<description><![CDATA[
Sauce bechamel + Gruyere = Sauce de Mornay
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_23675,00.html
]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c277288</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c277288</guid>
<category>Toronto, </category>
<pubDate>Tue, 22 Apr 2008 02:13:38 PDT</pubDate>
</item>
<item>
<title>stampi</title>
<description><![CDATA[
Yeah, I thought bechamel sauce too, but it had a kind of chewy, cheesy texture.  Sauce de Mornay is basically bechamel with melted cheese in it.  Who knows?  Either way, that is one delicious sandwich.]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c277070</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c277070</guid>
<category>Toronto, </category>
<pubDate>Mon, 21 Apr 2008 07:38:20 PDT</pubDate>
</item>
<item>
<title>stampi</title>
<description><![CDATA[
Yeah, I thought bechamel sauce too, but it had a kind of chewy, cheesy texture.  Sauce de Mornay is basically bechamel with melted cheese in it.  Who knows?  Either way, that is one delicious sandwich.]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c277069</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c277069</guid>
<category>Toronto, </category>
<pubDate>Mon, 21 Apr 2008 07:38:06 PDT</pubDate>
</item>
<item>
<title>megan</title>
<description><![CDATA[
i think traditionally the gooey white stuff in a croque is bechamel, but i've never been to this place (but may have to go on Monday morning) so I'm not sure.]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c277061</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c277061</guid>
<category>Toronto, </category>
<pubDate>Mon, 21 Apr 2008 06:57:40 PDT</pubDate>
</item>
<item>
<title>Kelvin</title>
<description><![CDATA[
This is probably as close to France one can get in Toronto. Their breakfast specialty croissant like the almond one are a must try too!]]>
</description>
<link>http://www.blogto.com//2008/04/clafouti/#c277059</link>
<guid>http://www.blogto.com//2008/04/clafouti/#c277059</guid>
<category>Toronto, </category>
<pubDate>Mon, 21 Apr 2008 06:45:27 PDT</pubDate>
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