Upper Crust

Sometimes working at The Music is pretty sweet, especially when someone needs to see what's happening down at artisan boulanger Gontran Cherrier's new boulangerie/cafe in Collingwood. We gave a few of the pastries on offer a taste test to to see if they take the cake.

Chocolate Croissant

Bryget: Pastry as flaky as it should be conceals generous chunks of dark chocolate.

Ben: Strikes the flakey/soft balance perfectly. I've never had pastry like this.

Sam: Too conservative, more chocolate please.

Masty: This officially starts the Croissant Wars on the Northside (sorry, Lune). They tell me they flew the flour from France for this place. WHAAAA!!! The chocolate is top notch and mouth-meltingly sublime.

Cheesecake

Bryget: What's yuzu? Our designers surprise us by identifying the flavour of the creme in the centre of this textured perfection confection.

Ben: Hands down the best cheesecake I've ever had.

Sam: Shit, it's delicious — like eating sugar cloud. I don't understand how it manages to be so creamy without collapsing under its own weight.

Flick: So creamy, and the yuzu centre was a nice surprise. Some of the best cheesecake I have ever eaten. I would like to eat the filling from a bucket without crust.

Linzer Torte

Sam: Kind of like raspberry jam in a ginger biscuit cage, but way better.

Masty: Jam heaven. Good looking (v important that). And, a crust of chocolate and nutmeg that catapults this straight into the the top ten tarts of all time.

Flick: The best jam biscuit you will ever eat. Very rich, but I definitely want more.

Leigh: There's too much Christmas in the brown thing.

Brad: It's a rainbow biscuit.

Croissant

Bryget: You can taste the imported flour.

Sam: I'd butter it.

Masty: Tastes like a croissant, right. But, fuuuuck me if this isn't the most perfectly constructed croissant on the planet. This is architectural baking.

Flick: I'm not really a big fan of croissants but this was the perfect amount of fluffy and crispy.

Verdict: Vive la France!