Corso Italia’s 61-year-old bakery makes rows and rows of impeccable cannoli that are light, crispy and filled with creamy smoothness. Flavours run the gamut from pistachio to stunning seasonal varieties like lavender ricotta. 

There are at least nine types of delectable fillings inside this Etobicoke bakery’s crispy fried cannoli shells. Sfoglio, seasonal flavours like chocolate orange and cannoli half-dipped in chocolate are just a few options.

Head to the eastern edge of Toronto for this Kingston Road bakery that’s been baking oversize, over-the-top Italian treats since 2004. The Lamanna family makes ricotta-filled cannoli as well as cupcakes topped with these crusty delights. 

Cannoli flies off the counter at this bakery near Sheppard and McCowan. Owner Angelo Battaglia has adapted a recipe he learned from his baker dad and today makes the lightly fried shells from scratch, filling them up with subtly sweetened ricotta.

Head to Danforth East for this understated bakery that’s been around since 1974. Owner Lucy Loizzo has been baking up a storm here for decades. Her cannoli, which come in two sizes, really shine.

Head to Rustic Road for the aptly named Italian bakery with classic cannoli that’s not to be missed. Shells with an array of custardy, creamy, chocolatey fillings are to be expected. Don’t miss their Nutella-filled cannoli.

For the past 45 years, this Little Italy staple has been serving Lavazza espressos to go alongside their famous cannoli. Their most popular flavours are the original ricotta, chocolate vanilla and nutty pistachio. They have regular sizes and a two-bite version. 

Soft, creamy goodness encased in a deep-fried hug is how best to describe the cannoli at this longtime spot in Etobicoke. Owner Elaine Stalteri and her team bake these fresh daily, filling their shells with custard and chocolate chips.

This bakery and deli on Scarlett Road has been baking up cannoli since 1970. They make up to a thousand cannoli weekly, using a rich and creamy ricotta that's part of a secret family recipe.