What is "Take and Bake"? Just what it sounds like: we make them, you bake them!
We create artisanal French pastries and then vacuum seal them fresh frozen. Thaw, bake and voilà! The best French pastries this side of Paris.
Made with Canadian ingredients and French amour. By a real French Pastry Chef from France. And you.
French. Fast. Easy. Ooh la la.
Pascal's specializes in 'Viennoiserie'
Click here to find out more...
Birthplace of Viennoiserie, 92 rue de Richelieu, Paris, France
(photo circa 1909, patisserie founded circa 1838)
"Dear Pascal's Pastries: you complete me."
Gord Fontaine, Soffritto
"Thank you for your post on Gluten Free Frenzy! It was everything I have been trying to articulate. I have been ‘gluten-free’ 5 years and have recently re-introduced sprouted whole wheat kernel bread and cereal back into my diet for no other reason than a ‘gut’ instinct. Sure enough, it’s working well for my body. I suddenly had an epiphany…. “Nothing was ever broken! Why was I trying to fix something that wasn’t broken!!!” I think if my body was ‘reacting’ to anything it was all of the processed junk that was in some of the foods I was eating (and I am a pretty healthy eater) and then it happened AGAIN only with ‘gluten-free’ products with GMOs galore.
Just eat real whole foods (ideally organic).
Anyway, thanks. I bookmarked your post as a reminder to myself as I transition back to ‘gluten’ in order to feed my body real WHOLE foods. Choosing foods that are closest to their natural state as possible. And, I sent your post to a few friends...
I read your post on Why Organic also and resonates with my x10! And I love what you said about butter too!...
I love your website and wish I lived closer! I'd love to visit one day. :)" Ashley Bailey, Philadelphia, PA
"I just ate a croissant and a brioche - I have died and gone to heaven!!!!!!!" Theresa Munch
Pascal's mentioned in The Food Files in the Avenue
Pascal's Featured on Lav Daskal's YYSCENE
"Passion and Pastry" - Pascal's in City Palate "Must Have", page 19
Pascal's featured in Culinaire Magazine - December 2012
Click on pages 18/19 - Excerpt
April in Paris was Ariffa's Cup of Tea!
Read this... Ariffa's words make you feel as if you were there!
Pascal's featured on Morning News - Saturday Morning Chef - Global Calgary
On yelp.ca, five stars and a glowing review by John G.
As this review keeps disappearing we captured the screen to show it to you.
City Palate Magazine - Pascal's is mentioned in "word of mouth" (click > 4 times to find page)
Pascal's is mentioned on CBC, "French Inspired Cooking"
(click on the black audio bar)
Hear Pascal being interviewed on Radio Canada. (in French)
From Classic French Croissant to Parisian Pain au Chocolat, Brioche, Chouquette, and Cinnamon Roll, they are pure bliss.
We the pastrymakers promise you
We pledge the first ingredient we roll into our pastries is love
We put our hearts into our pastries. Perhaps that’s why when we do bake, we always seem to find heart-shaped pastry crumbs everywhere - really! It may sound a bit cliché but don’t you believe you can taste the difference love makes?
#2 CURATED INGREDIENTS
We pledge to use the finest natural local and international ingredients
Nine flours and five butters later, we strive to source the most natural and best tasting ingredients we can find so we can craft the highest quality pastries for your best possible pastry experience ever.
#3 THAT SOMETHING SPECIAL
We pledge our pastries will always possess that certain “je ne sais quoi"
Not just because Pascal is French ~ he was born and raised in Toulouse, France ~ but because pastrymaking is his passion. He has handmade over 2 million pastries in the 20 years since he started at age 14. He is now solely dedicated to the pastry genre of ‘Viennoiserie’ ~ a dying art even in France.
All our pastries are crafted artisanally with the best of locally and internationally sourced natural ingredients we can find: the finest flour, unsalted butter, filtered water, a sprinkle of organic cane sugar, a pinch of pure salt.
Gorgeous, authentic French pastry: layers and layers of fine, delicate, flakiness with a crisp that kisses your lips. Just like in France. Now in Canada.
What are you waiting for?
The art of it
Have you ever wondered why French pastry seems to have such mystique? Read about the art of it and other stories in "Talk About Bliss" and learn what makes French Pastry so different.