The place was originally named for a crepe-making tool, as one of their first innovations was crepe cake.
Formerly home to an art gallery, the high-ceilinged space is much more open than the other and twice as large, offering a view into the laboratory that is the Roselle kitchen.
Though there’s no seating here unlike the other space, the two do share statement artwork with the same message: dessert makes you happy.
Something they do have here you won’t find at the other spot is a line of viennoiserie made fresh daily that they started selling when they opened up here.
What they’re calling the OG Croissant ($3.25) embraces what owner Stephanie Duong terms their “all butter philosophy,” extremely soft and stretchy on the inside, almost wet, with a perfect crispy, buttery, caramelized exterior.
An Ontario ham and gruyere croissant ($4.25) lets Roselle finally take the plunge with a savoury item, smoky Black Forest ham from Bespoke Butcher combining sweetly with salty, creamy-aged gruyere and rich buttery pastry, poppy seeds speckling the top.
More out-of-the-box viennoiserie includes the Bostock ($4.75), basically a twice-baked portable French toast made with Roselle’s own brioche soaked in orange blossom syrup and topped with almonds.
They’re also doing Kouign Amann ($4.50), made with the same laminated dough as croissants but richer and in different shapes, one kind coated in cinnamon sugar.
You’ll still be able to find the $8 pastries they’re known for, creations like banana and black sesame eclairs as well as pistachio honey St-Honores.
A Choco-Hazel ($8) is actually flourless, their only gluten-free cake option, a dome of milk chocolate mousse with hazelnut praline and a crunchy dacquoise base, coated in a mirror-like dark chocolate glaze.
The Paradise ($8) is like a tropical vacation in cake form, basically imitating the flavours of a pina colada with lime coconut white chocolate mousse, mango passion fruit cremeux and a coconut dacquoise.
Their famous cookies go for $3.50 each and come in varieties like double chocolate, coffee caramel, chocolate chunk or the “Dulcey” with white chocolate and hazelnut.
They also do “shorties,” ($3.25) shortbread cookie sandwiches in black sesame and Earl Grey varieties.
Another thing only available here are fruit sodas ($4.25) made with the soda water that’s on tap and the same fruit purees they use for their signature caramels.
When I’m in, one flavour is a floral strawberry rose, the other a super refreshing and tropical passion fruit that I prefer.
Take care to note Roselle is cashless.