Rachel Bies, CNP/Culinary Nutritionist of RachelBies Nutrition and Rachael Hunt of GlutenFreedom Toronto have come together to bring a fun and interactive gluten-free baking series in partnership with Le Dolci. These classes are aimed to improve your baking knowledge by learning how to mix gluten-free flours, as well as how to swap sugars and oils for healthier alternatives.
Join us on Sunday June 14th at 1-3pm for this fun and educational class!
Hello again, Ethan’s back!
So, my last blog post was solely about Le Dolci classes, but in this post I want to expand more on the amazing treats I’ve tasted (the best days are the ones that have meringue-buttercream in them), the neighbourhood, and just a lil’ bit more about some classes I’ve seen.
The treats. Oh my goodness. Everything ranging from the macarons, to the cookies, to the cupcakes, are all amazing. Seriously. I take a bite of any of the above and I swear I can hear holy choirs (having grown up in a foodie family, you can be rest assured that I know what I’m talking about). The cupcakes are made with an icing that is just, so buttery soft (like, I’m drooling). Okay. Breathe.
What I find really cool is that all of the baked goods that are presented in the little shop are all made here. I think that’s interesting because I’ve been to a lot of bakeries and a good third of their produce is from another bakery (not that there is anything against that), so I was surprised when I found out that the honeycomb toffee, the caramels, the popcorn are made by careful hands in the bakery. Again, there’s a little home in every bite (not literally).
The neighbourhood! It’s right across from Trinity Bellwoods. I mean, do I really have to go on? I’m kidding (not really). The neighbourhood is absolutely lovely, and we frequently get customers who are from the area – families, couples, fiancés and fiancées. Not to mention that there are so many dogs in this neighbourhood and they are all adorable. When I’m at the cash looking out I always see, on average, three dogs sniffing the grass of the park across the stress. **Sidenote: there’s this leonberger that comes in once in a while and he is just precious.** Funnily enough, some people walk in annoyed only because they have “just found this place and they live just up the street!” Needless to say, they leave with a treat or two in hand.
By now I’ve seen a couple classes happen. The latest one I’ve seen was the Decorating Cake Class. The teacher/pastry chef, Lindsey, instructed her students as they gently folded fondant on top of their crumb-coated cakes. The results were really impressive for students who had never worked with fondant before. They each made bunnies and little flowers in celebration of the past Easter weekend. They concentrated for about two hours, and wore smiles of satisfaction when their little masterpieces were finished – even better, they got to take their cakes home! (You go, Lindsey!)
Right now, I’m sitting at one of the tables finishing up this post. A black cake embellished with bright fondant flowers is staring back at me, the shop – closed – is quiet, the refrigerators are humming, keeping the icing cold, and the cakes in the shop sit patiently for their owners. No wonder why I look so forward to coming back here every weekend!
Make sure to book a foodie class or order a tasty treat!
See you all, and have a sweet and lovely week.
Hey everyone! It’s Ethan here.
For those of you who do not recognize me, that’s okay: I am a part of the weekend staff here at Le Dolci, and I started mid-February, so I’m still a baby here. Since then, I have had the best time working here – the baked goods are lovely, and the staff are lovelier. When I first walked into Le Dolci on my first day, I immediately felt comfortable; the cute sweets, warm décor, and welcoming staff made what is normally a nerve-bundled first day, into a warming experience.
One thing stood out to me in this shop, and that was the long chalkboard with the many classes advertised on it. I don’t know any other bakeries in Toronto – or the GTA for that matter – that offer such classes. I actually had the pleasure of participating in one of the bread making classes on my second day of work! It was really fascinating, and the class brought a homey feel to the bakery – it’s not just a place to bake yummy things, but you actually get a chance to learn for to bake them for yourself too, and I thought there was something special in that.
The class turned out to be really fun and, by the end of it, everyone could make their own focaccia, no problem! From what I could see (throughout my now 8 weeks working here), this kind of “leveling up” in baking happened with all students in all classes. People would come in not even knowing how to pronounce “macarons” (I still struggle with that sometimes…we all do) and after taking one class with Le Dolci’s talented pastry chefs, would leave with a box of those same cookies they made themselves.
Overall, these classes bake up something warm in the west end. The pastry chefs made their students smile easily, laugh loudly, and, probably most importantly, bake wonderfully.
Book your spot in one of our foodie classes to be part of an amazing experience!
Le Dolci is joining #localTOmrkt, a market dedicated to supporting independent creators, local businesses and neighbourhoods of Toronto. The brand new event, hosted by AdHoc, a great organization that facilitates pop-up experiences (shops, markets, dining, music, art, entertainment) for small to large brands and organizations, will be a unique holiday shopping experience.
Find us at the market to shop for all the food lovers in your life…
– Sweet stocking stuffers
– Gift packages featuring certificates for our culinary classes
– Macarons (gift boxes for your loved ones and singles to sustain you during your shopping adventures!)
We’ve added a few new classes to our fall repertoire!
Here is a brief description of one of our new favourites: A Lesson In Molecular Gastronomy – Desserts
In this two-hour, hands-on workshop discover the mysteries of the new “modernist cuisine” movement. Learn new and delicious ways to manipulate food products, presenting them in new forms on your plate. This includes Caviar Bubbles which topped our latest creation: the world’s most expensive cupcake.
Utilizing cooking techniques such as Spherification, Powderizing, Gelification and Air and foams we will create new and exciting dishes to tantalize the senses.
We will familiarize you with ingredients such as sodium alginate, agar agar and Tapioca Maltodextrin.
All participants will receive a set of recipes used in the workshop; and as always, everything is included in the cost (ingredients, tools and supplies).
We hope you join us on September 25th from 7-9pm for the first class!
Team Le Dolci
An evening of food, wine and conversation
This fall the AGO presents Michelangelo: Quest for Genius and will feature dozens of the artist’s exquisite drawings. As the city of Toronto prepares for Michelangelo, we take perhaps his simplest sketches and turn them into inspiration for an unforgettable feast.
We are hosting a special evening to celebrate the art and food of Michelangelo. On September 12, chefs will prepare a delicious five-course meal inspired by the 16th century drawings of Michelangelo. They take the artist’s sketched shopping list filled with Renaissance ingredients and update them into a cohesive meal of Italian classics with wines to match. Michelangelo’s list is typical of his time…and includes requests such as tortelli, fennel soup, loaves of bread, and of course “un boca di vino” (a quart of wine). We use these ingredients and a little anachronistic license for an unforgettable meal.
Guests will dine on traditional panzanella salad, homemade stuffed pasta, traditional porchetta, semifreddo and a cheese course with some of Michelangelo’s favourites. Guests are encouraged to come and eat, drink and share in their love of good food and conversation.
Date: Fri Sept 12, 2104, 7pm
Location: Le Dolci’s Culinary Studio, 1006 Dundas Street West
Molecular Gastronomy Desserts
Discover the secrets behind creating edible Champagne caviar bubbles, rainbow foam, and more in this new class taught by Chef Devonne. You’ll learn how to combine science and cuisine to create one-of-a-kind desserts. $80/person
Learn more about molecular gastronomy here.
- Thursday, September 25, 7-9pm
- Saturday, October 4, 10-12pm
- Thursday, October 23, 7-9pm
- Saturday, October 25, 10-12pm
Baking Bootcamp is back with NEW classes!
Whip yourself into baking and pastry shape with our six-week BAKING BOOTCAMP taught by Chef Lindsey. This baking and pastry program will teach you all the fundamentals you need to know to impress your friends, family and yourself at your next dinner party. $450/person (six two-hour classes)
- Every Wednesday starting from September 17 until October 22, 7-9pm
Over six weeks, the lovely and passionate Chef Lindsey teaches the secrets of:
- Marshmallows and Meringues
- French Tarts and Galettes
- Chocolate Soufflés
- Candy and Caramels
- Croquembuche tower with spun sugar
Book now to guarantee your spot!