Fahmee Bakery Lansdowne
Fahmee Bakery is a Jamaican takeout spot that may be best known for their patties, infamously sold at Warden, Bathurst, Islington and Finch GO stations.
An original location in Scarborough that started out as a bakery has been around since the 1970s. All patties are still made from scratch there, all coco bread made from scratch here.
Patties are $1.75 and come in beef, chicken, veggie, or famed spicy beef varieties.
I always enjoy these familiar patties, especially their softness, the pastry layered and pillowy rather than overly crusty and flaky, the meat inside almost more like a paste than crumbly ground beef.
The spice in a spicy beef patty is creeping and on point, escalating below the palate and inside your ears before you almost realize what's happening.
Get one inside puffy, fluffy freshly made coco bread for $2.50 to make more of a meal out of a patty.
The fluffy texture is owed to a special combination of two certain types of flour. Apparently some places will opt for less flour but more yeast in their coco bread, which makes it larger but takes away from the texture.
Made simply out of the flour, sugar, water, yeast and just a touch of salt, the coco bread is flattened by machine, brushed with some melted margarine for a buttery flavour and to ensure it doesn't stick together, and folded into its signature shape.
Coco bread also makes a fine foundation for an affordable $5.5o jerk chicken sandwich, the sauciness of the tender chicken soaking into the spongy bread.
You can also opt for jerk chicken as a dinner, again very affordable at $8.50 with rice and peas and slaw.
Here you'll typically get asked if you want your slaw spicy (a pungent combination of onions and hot peppers) or sweet (more like a common slaw of crunchy, acidic cabbage and carrot).
The spicy slaw is definitely something a little more different and intensely Jamaican, though the cooling effect of the sweet slaw feels more necessary with the already spicy chicken, which has amazing bite through and a subtle yet bold balance of seasonings.
Put scratch house pepper sauce on everything, a mixture that changes up seasonally, right now an addictively lethal scotch bonnet variety.
There's not really any seating to speak of other than the promise of stools at a ledge facing a window that opens fully to a sparse front courtyard patio.