Kickin' it Old Shul

They say, “Necessity is the mother of invention.” For Zane Caplansky, truer words may never have been spoken. Not a fan of what he considered sub par deli in Toronto he would pester friends to smuggle the good stuff back from Montreal. Not a long term solution Zane taught himself the centuries old art of curing meat and began making his own goodies. At first it was to satisfy his own palate. Eventually, at the behest of his friends, he opened a little spot in the Monarch Tavern. To say he was a hit doesn’t begin to scratch the surface. Eventually he’d outgrow the hotel and open his own place. I’d love to say that it was a run away smash hit but that doesn’t tell the story. Simply put, the review are mixed.

There has, perhaps, never been a restaurant that stirs up more passion than Caplansky's Deli in Toronto. For the most part, no one LIKES this place. They either love it or hate it with a heat of a thousand white hot suns. It's just about that simple. I have to admit, I do love the place. I’m not alone either. He’s got fans at the New York Times, Maxim and Gourmet Magazines and both John Catucci of You Gotta Eat Here and Guy Fieri and the Triple D gang have paid visits. He’s also featured in the David Sax book, Save the Deli.

Sitting just north of Toronto’s Kensington Market neighbourhood Caplansky’s is a beautiful place. Decked out in blue and white the corner unit reminds me of a circa 1940’s milk carton. The small patio is abuzz on summer nights and the whole restaurant nicely complements the trendy neighbourhood.

Inside is just as nice. A mismatch of tables and chairs complement the old school feel inside. The pressed tin ceiling was preserved and art deco lighting brighten the place. The large windows allow plenty of light during the day. It just has a nice warm yet utilitarian feel inside. In front where you wait to be seated you’ll find the “Trophy case.” Displaying the many dessert options available. Mid dining room there’s a counter where the meat is sliced and wares are sold. Always on patrol is Zane himself. Ebbing and flowing between the dining room to great guests and the kitchen in back.

So let’s get a look at what’s coming out of that kitchen. All sandwiches are served on near by Silverstein's bread and come with a Putter’s pickle.

They have a caddy on the table with your typical ketchup and mustard. They also have 4 of their (made in) house mustard varietals. All come in your standard mustard squeeze bottle.
Mild and Delicious: Yes it is.
Hot and Horseradish: This is really nice although I think a hint more horseradish would improve it. That said, it may make it too much like the next one.
Super, Extra-Hot Mustard: Wow!! This is not for beginners. Perhaps not quite to the level of Keens but in the same ballpark. It's everything you want from a hot deli mustard.
Honey Mustard: I really don't care for this one. I don't like the balance between honey and mustard. It's pretty much honey with some mustard. Not nearly enough to balance out the sweetness. I'd like more mustard than honey.

Being a Jewish deli you absolutely can’t have pork products. But, but bacon!!! Well don’t you worry, Zane is curing and smoking his own. From cow. Beef Bacon is really interesting. It’s got just about all the attributes of regular bacon but lacks the bold, assertiveness. I described it to my wife as “gentle bacon.” It’s just more subtle and delicate in flavour.

An often soup du jour is Bean with Bacon. More like a thick stew actually at first glance it looks like chili. Loaded with tomato gravy and beans with some meat. Just remove the cumin (an other chili seasonings) and you have this dish. It's very nice and homey and tasted great on a cold winter day. 

I'm somewhat torn with the Smoked Meat Poutine. Fries covered with cheese curd, topped with smoked meat simmered in gravy. Did I enjoy this dish?? Sure I did. It was tasty. Do I think I could've loved it?? I think so. First and foremost I don't like matchstick fries. Much like with pasta, the chunkier the sauce, the bigger the noodle needs to be. So a heftier fry would work better for me. Also, my favourite way to eat poutine is to let the cheese curds melt. Ya, the fries get a bit soggy but I like the trade off. The gravy here wasn't hot enough to melt the curds. It wasn't cold though, so don't misunderstand. And I just plain prefer regular poutine best.
For those that it matters to, the cheese curds had some squeak to them. For those who don't understand, poutine freaks rank curd squeak as one of the most important parts of the dish. Much like hot dog nuts are all about the snap of natural casings.

A recommendation by one of the wait staff is a combination of Pickled Tongue and Smoked Meat sandwich. First of all it's not like Montreal Smoked Meat. It's not supposed to be either. Caplansky's is doing their own style which I thoroughly enjoyed. Hand sliced it was so tender it pretty much fell apart. As did the tongue. This was a terrific sandwich. It came on that same basic rye and I added a good dose of the SEH mustard. It was smoky, beefy and rich. It was fantastic.

The Bingo is a Friday sandwich of the day. Slices of fried salami on an onion bun with slivered red onion and cheddar cheese. It came dressed with the honey mustard. Again, as with the other sandwiches, I added the SEH mustard and it knocked it out of the park. The griddling of the salami really gets the oils going and helps carry the flavour. I'd have liked to see more cheese but that's just a fine tuning detail.

Definitely my favourite sandwich is the Meatloaf. It comes on Ciabatta and you can get cheddar. Which I did. The meatloaf has smoked meat in it and is as good a meatloaf as you’ll find. The bold tomato flavour of the sauce is a great complement. My big concern is the bun would be too chewy and the guts would squish out the back. Not so, the tender bun is perfect and tasty to boot. I added a couple pieces of the cow bacon on half of it and while it was somewhat lost, the crunchiness added was nice.

The dessert (trophy) case is full of homemade goodies for your sweet tooth. I've had 3 options now and they've all been great.
Lemon Square: Rather like a square of Lemon Meringue Pie withouth the meringue. The crust is a bit like short bread which was fine. The curd was sturdy with a nice, but not puckeringly so, tartness that I loved.
Apple Crisp Pie: Among my favourite apple pies I’ve had. Bold with cinnamon just the way I like it.
Chocolate Cake: Let me just put it this way. If you love chocolate cake, you’ll love this.
Pecan Pie: It looks great in the case. A perfect looking pecan pie under a swirl of chocolate butter cream. It tastes great but sadly, when it’s heated that icing melts. I also found the chocolate distracts from the pie. It was good though I’d rather have the pie unadorned.

So there you have it folks. Fine old school deli served in a nice place.

You can find Caplansky’s at 356 College St. in Toronto, Ontario.

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You can also find them on the web, facebook and Twitter.


Well that’s all for now folks, see you next time in the food court.

Revenge is a Dish best Served Cold

Thornton Prince of Nashville, Tennessee was a noted womanizer. Back in the 40’s and 50’s he was known to stay out all hours of the night philandering. After one particular night out gallivanting around town he returned home to his girlfriend. Fed up, she figured she’d fix his little red wagon. She whipped up a breakfast consisting of his favourite dish, fried chicken. There was however a little surprise. She’d laced it with cayenne pepper. Unfortunately the joke ended up on her. Prince loved it so much he tinkered with it and started selling it in his restaurant. A local legend was born. Everyone has now heard of Prince Thornton and no one knows his girlfriend’s name.
While there is no way to verify this anecdote the simple fact is, it’s way too good a story and as far as I’m concerned, can now be considered the genesis of Nashville Hot Chicken. A subsection of fried chicken. Though they say the current incarnation only dates back to the 70’s, Thornton's idea of incinerating peoples mouths with fried chicken still remains.

There are no less than a half dozen places that serve only hot chicken and a number of others who have it as a menu option. Of course, every restaurant will make it a bit different but the basics are pretty much the same. As you can well imagine, recipes are guarded like state secrets. A couple things you can be sure of are that the chicken is marinated in a molten liquid and finished with a fiery paste. It’s served on white bread and topped with pickles. The word is that Prince’s puts cayenne in just about every step of the process. From the dredges right down to the cooking oil. The specimens at Prince’s are fried up in a cast iron skillet.

Stories of this fiery chicken are the stuff of legend. "Some guy came in here once and ordered the extra hot chicken. He said it filled him up, cleared his sinuses, and killed his Athlete's Foot." Another story sees one man not showing up for work for 2 days after consuming the Extra Hot version. Supposedly there's no shortage of people who, um, bite off more than they can chew as it were and have to make a mad dash outside to, shall we say, divest themselves of their meal. I read that one customer brings a half gallon of chocolate milk with him. Ya, it's freakin' hot.

Prince’s is located in a strip mall about a mile off I 65 in the Brooklyn Heights neighbourhood. Their hours are mostly geared towards the late night, after the bars close crowd. Word is, it can get pretty crazy by the time they wind things down around 4am. Thornton himself is long gone but his great niece, Andre Prince Jefferies now runs it. Soon, it’ll be passed along to her daughter.

There’s seating for about two dozen and a number of chairs for those who are taking away to wait. You go up to the window behind the Cake Lady and place your order. Then you wait. And wait. It’s so busy they just crank it out piece after piece after piece. Every piece of chicken they serve is fresh cooked. Mostly because it’s all they can do to keep up with demand.
When I first started this little blog I began searching for places to visit. Prince’s immediately turned up and went to the top of the list. Sadly, it took me almost 4 years to finally make it. Well, let me tell ya, I’m sorry I didn’t make it sooner. It was well worth the wait. Let’s have a look.

There are a few different sides from which to choose. Mrs. Sippi decided she wanted beans. Pretty much your standard pork and beans done very nicely. We can’t decide if they were doctored, canned beans or made from scratch. I asked and just got a smile. Whatever their pedigree, they were very good. The gravy was a little thinner than usual and a little sweeter.

The chicken comes in 4 different heat levels. Mild, Medium, Hot and Extra Hot. It also comes in quarters, halves or whole. We ordered 3 hind quarters in the mild, medium and hot heat levels. Each comes pinned, with some pickles, to some white bread by a tooth pick. The pickles were quite good and I didn’t bother with the bread. (cw from bottom right: mild, medium, hot)
The chicken is rather salty but definitely in a good way. The heat isn’t just in that crispy coating but all the way through. If you could eat the bones I’m sure you’d find them spicy too. Honestly, this stuff really isn’t for the timid. It’s all about fire so caveat emptor.
What most wing places would parade out as medium, Prince’s calls mild. Easily hot enough to discourage those not into the spicy stuff. At this level the saltiness in the spice blend really stood out. All in all, really good but this chicken was too mild.
The hot was absolutely Blazing. While I’ve eaten hotter things, this was close. Way hotter than what you might expect. At this heat level I found the spicing and chicken flavour were overpowered by the heat. This chicken was too hot.
The medium was the perfect balance of heat, spice and chicken. This chicken was juuuuust right.

I suggest making sure there’s room for dessert. The Cake Lady (Irene. That’s her daughter in the picture) makes several varieties and if the two samples we had were any indication, they’re all good. The thing is, I dove into a piece of cake and by the time I surfaced the raging inferno in my mouth was gone. The cake had put the fire out. So let’s have a look at what we had.
The Cream Cheese Chess Square is basically a chess pie made into a sheet cake and cut into squares. The cream cheese added a bit of flavour and some structure. It wasn’t as custardy as the Chess Pie I make but it was mighty tasty.
The Mississippi Mud Cake was phenomenal. A nice chocolate, almost brownie like, cake topped with fluff and covered in a rich chocolate icing. There were a few pecans on top that I let Mrs. Sippi have. Being a chocoholic I absolutely loved it.

Well there you have it folks. The dish that put Nashville on the fired chicken map.

You can find Prince’s Hot Chicken Shack at 123 Ewing Dr in Nashville, Tn.

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You can also find them on facebook.



Well that’s all for now folks, see ya next time in the food court. Now where’s that Alka-Seltzer?? 

Davwud

Authentic Mexican

It’s a known fact. The Greater Toronto Area has no good Mexican restaurants. Or is it?? Long the opinion of locals the tide does seem to be turning. Mexican places that are opening in the city these days are getting better and better. There are also some top notch places just outside the city as well. Mostly to the north although I'm given to understand the epicenter of Mexican food in Ontario is Leamington. But that isn't really close to the GTA. In any case in small towns, far enough away from the urbanization of Toronto yet close enough to farms (and the abundantly fertile land of the Holland Marsh), good Mexican is starting to pop up as well. With the Mexican population growing rather generously in these areas due to the need for farm hands, entrepreneurial ex pat Mexicans are opening businesses to serve their fellow countrymen.

One such place can be found on the newly redesignated Main Street in Newmarket. Made in Mexico is quite simply that. Owned and operated by a Mexican family serving authentic Mexican food. While it is a family affair, it can sometimes seem like Fernando is really in charge. You'll see mom or dad hovering around in the back ground, ensuring everything is running smoothly. You'll see Romena in the kitchen toiling away. But walk in and most likely you'll be greeted by Fernando and his effervescent personality.

On the outside MIM looks like it's tucked in to an old furnature store. There's lots of display windows which can make for nice people watching but also has you in a bit of a fish bowl.
The inside is pretty much straight up restaurant. Tables, chairs a bar, you know, a restaurant. Decorating the walls are carachatures of Mexican celebrities as well as Mexican themed posters. The old building lends a certain charm to the place as well.
In the kitchen they're doing everything from old Mexican favourites to Tex-Mex that people enjoy. Having lived on both Mexican coasts the menu is a little more diverse. As is the cuisine in the country as a whole.

So let's have a look at these goodies shall we??
 
Frijoles Charros is the Mexican version of the old soup, bean with bacon. (And chorizo.) A hearty chicken broth filled with bacon, chorizo and pinto beans. It’s just simply awesome. Although the cumin flavour does slightly come through, really, this soup is so well balanced it more or less has one flavour. Comes as an appetizer or a side.  
 
The Flautas, to me, were good but nothing more. Keep in mind that I’m not really a flauta person. I wouldn’t have ordered them but a nice couple were leaving as I went in. They recommended them so I bit. Don’t get me wrong, they really were good. Stuffed with chicken, smothered in mole and topped with a drizzle of crema. Everything about them was top notch. They just aren’t my thing. If you like ‘em, I’m sure you’ll like these.

The Beef Tamales (which aren’t on the menu) are simply great. Very corny and beefy. It was a fairly typical size and came with a traditional salsa which was totally unnecessary.
The Chicken Tamales are even better. Same great corn flavour with great chicken taste. While it was great on its own, the salsa verde made for a nice complement.

I thoroughly enjoyed the Shrimp Tacos but think they could’ve been even better. First off, they were nice and light. A tempura like batter nicely encased plump shrimp. They were stuffed into a tender corn tortilla. Here’s the thing though. They were garnished with a “Mexican slaw.” A very creamy slaw that you’d find in a BBQ joint more likely. It wasn’t bad. It wasn’t good either. It was just odd. I’d have liked to see some onion, cabbage, cilantro and lime juice instead. I’d certainly order them again with no problem.

The Queso Fundido topped with Chorizo was phenomenal. Baked cheese topped with a nice oily (home made) chorizo. It came with a half dozen warm, corn tortillas. I just scooped up some of the ooey, gooey goodness, put it in a tortilla, rolled it up and thoroughly enjoyed. Absolutely fabulous.

If you still have room after your meal check out the Chocoflan. Their spin on the Mexican favourite, flan. Here we have a Devilsfood cake married with flan. It’s ridiculous. If you like chocolate cake and flan then this is for you. It has all the best aspects of the two in one convenient package.

So there you have it folks, some really terrific Mexican a short drive from TO.

You can find Made in Mexico at 196 Main St. S, Newmarket, Ontario.

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You can also find them on facebook and Twitter.


Well that's all for now folks, see ya next time in the food court.

DAVWUD

Smmmokin’

You’ve probably heard this story before. Boy’s father is in the restaurant business, eventually boy opens up his own restaurant. Well, meet Bill Panos. The son of a restaurateur he opened up his own place with his wife. Unfortunately for Bill, being a franchisee meant doing things one way and one way only. The corporate shackles just didn’t work for him.

Armed with a love for and knowledge of food, Bill went into business with Todd Savage. Eyeballing the burgeoning smashed burger market in the GTA they found a spot and set up shop. Freed up from the constraints of a chain restaurant Bill and Todd filled out the menu as they saw fit. The result was Stack Smmmoked. Basically, a slightly upscale sandwich shop, which just happens to have a smoker. Burgers, tacos and BBQ round out the menu as well as donuts and shakes.

What first put this place on my radar was the S’mores Donuts. My friend Abbey raved about them on her blog. So when the Smashed Burger Showdown came about, Stack made the itinerary. We purposely placed it as the anchor so we could finish with the donuts for dessert. What I found when I got there was a really terrific restaurant with a dedicated and enthusiastic owner. 

The uptown restaurant has a bistro meets sports bar look with plenty of seating and some flat screens sprinkled in, in a clean, modern space. The feel though is more laid back. Reflecting the owners. There’s murals on the wall and it even has an upstairs. The two tops beside the window up there look to be great seats. There's also a small patio out front. Downstairs, in front of the kitchen you’ll find the smoker. It has its own room and is vented outside so you don’t get that great smoker/meat aroma that so many great BBQ joints have. Sigh.

In the kitchen they use top quality ingredients from right here in Ontario and craft them into some tasty food. They also tinker. Constantly trying to improve their wares. With dedication like that you can rest assured that what comes out of there is first rate. Not just slapped together, jumping on a craze.

So let’s have a look shall we??

Stack fresh cuts their fries in house every morning. That’s nice but if you don’t do things right, you’re better off with a good frozen fry. Too many places use the wrong potato, don’t cook them long enough or fail in some other way. Not Stack. A good size, nicely crisp and lightly salted. Perfect for those who like ‘em a little less salty. Easily salted for those who love ‘em salty. These fries are simply great. Some of the best. They also can be had with BBQ seasoning on them.

I'm a big fan of the Mac n Cheese. This is not likely to bring about some noodle epiphany, being a typical old school, creamy example but that's perfectly fine. It's served in a small cast iron skillet and topped with bread crumbs. I found it slightly loose (soupy) but that's probably more a preference thing. Typically that would make it watery but not so in this case. It had a good cheese taste that was nicely rounded. The pasta wasn't over cooked either. Al dente the way it should be.

Back in June during the Showdown they produced a good burger but it wasn't without it's flaws. Most notably, the bun. Well that old bun is gone. Replaced with a gorgeous poppy seed burger bun from Ace Bakery. The gind on the burger seems a bit better as well. The result is a fantastic sandwich. Their smashed burger 2.0 can rightfully take it's place with the likes of Burger's Priest, Holy Chuck and Stockyards now. I got the simple Applewood Smoked Bacon Cheeseburger.  I'm a believer that a smashed burger needs American cheese but for those who hate the stuff, this is for you. They use real cheddar on it. The bacon gets a second go ‘round on their smoker so it’s extra good. It's juicy, tasty and as you can see, pretty photogenic with that bun. 

They do a really  nice Pulled Pork. Normally served in a sandwich, this sample shows the nice barque and smoke ring. It’s very piggy, nicely smoked and quite simply, great as is.

The accompanying Lexington Vinegar Sauce was very nice but totally unnecessary. This stuff just didn’t need it.

The Brisket is some of the best I’ve had. Very moist, tender, smoky, beefy and with a magnificent crust. It had just enough fat on it as well. Again, usually in sandwich form but here for photographic and sampling purposes.

The Chipotle/Jack Daniels BBQ Sauce was really good but again, this meat didn’t need it.

An “Airline Breast” is, in the restaurant biz, a breast with a wing (or part there of) still attached. Here we have it smoked and slathered with a Peruvian Pepper Sauce. OMG this is incredible. The meat on its own is very moist, tender and smoky but the sauce just kicks it up another couple levels. Best chicken breast in the city.

I just really can’t say enough about the Smoked Meat Sandwich. Plain and simple, it’s incredible. NOT Montreal Smoked Meat but an homage to it, at Stack they use their own spice blend, brine and then smoke it in the same manner as MSM. This tastes more like a heavily smoked, overly tender, juicy ham. (Yes I know it's cow and not pig but that's what it reminds me of) It comes on rye bread with regular mustard but Bill tells me he’s looking to bring in Keen’s. The ultimate mustard for smoked meat sandwiches in my humble opinion. Hard to believe this could get any better.

There's a donut maker in the kitchen and you can have them in a number of different ways. All served in a cone shaped vessel.
I’ve had the pleasure of trying a few of them plain. (Well, dusted with cinnamon sugar that is). To be honest, they really don’t need any sprucing up other than that. Slightly crispy on the outside and fluffy inside. There's sometimes no better way to enjoy something than au natural.  But if you like all the fixin's......
The "Strawberry" is simply the donuts with strawberry sauce and whipped cream. While I would never in a million years think that these could outdo the Rocky Road donuts, I may be willing to concede it may be a toss up as to which is better.
The "Rocky Road" donuts are incredible. Crumbled graham cracker crumbs, whipped cream, toasted marshmallows and chocolate sauce dress these babies up beautifully. Every bit as good as they look. There's a decadence to them however they're not too "Over the top."

 
The “Oreo” donuts  are certainly the best in my books. Crumbled Oreos, whipped cream and vanilla sauce these babies are just incredible. If you love Oreos, you’ll love these.

You can find Stack Smmmoked at 3265 Yonge St in Toronto.

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You can also find them on the web, facebook and Twitter.


Well that's all for now folks, see ya next time in the food court.
Davwud

Nostalgia and Whimsy

Sometimes I think it’s best to just let the place speak for itself. “The Flaky Tart is an old school bakeshop that marries nostalgia with whimsy.  Using only the freshest ingredients, Chef Madelaine Sperry creates and builds tasty pieces of art that both satisfy her creativity and her passion for the business.”
Madelaine comes from a baking background. Learning at the side of her mother as a child. From there she studied at George Brown College in Toronto and then it was off to Europe. Returning home she was Executive Pastry Chef at the very prestigious Rosedale Golf Club. From there she went into business for herself. 
Madelaine also offers up some of the most beautiful Wedding Cakes you can imagine.

Perhaps the best thing about The Flaky Tart is that the goodies aren’t cloyingly sweet. A lot of times these bakeries load things up with sugar. So much so that it tends to drown out the flavour of what it is that flavour is supposed to be. TFT’s goody’s flavours come through very boldly. I would also say that the lack of sugar (or perhaps I should say the use of exactly enough sugar) is really what makes this place so addictive. There's nothing to stop you from eating too much. There's no sore teeth from all the sugar. There's no DT's from all the sugar. Nope, there's just good common sense to tell you when you've had enough. Should you have any.

I should also point out that The Flaky Tart also offers up some savoury options like Meat Pies. But I’m just here for the sweets.

TFT is just one of a number of store fronts in Toronto’s Mount Pleasant Village. Inside the place just smells like a bakery. If you didn't already know that from the outside. Just last week I walked by and was drawn in like I was being beamed aboard a space ship. The smell of fresh ginger wafting out the front door was irresistible. Once inside you'll see a wide array of goodies from which to chose on either wall and a "Trophy Case" beside the cash register. All the baking is done in the back behind the magic curtain.

So let’s take a look at that baking.

The English Toffee Brownie is as you can imagine excellent. One look will tell you that. The brownie isn’t quite as dense as most brownies but certainly far from cake like. The thick fudge icing is quite nice. The English toffee is perfect and glued to the top with caramel drizzle. It’s missing a richness that keeps it from being decadent IMHO. So if you were looking for that, you may be a bit disappointed. It’s so good otherwise that it can be over looked. In fact, for most adults, it would be too much if it was knee buckling. 

The Pumpkin Spice Cake is ridiculously good. Ranking up there with some of the best non chocolate desserts. It has a very distinctive pumpkin pie spice flavour which was rich in clove. The whipped cream is nice and light and what dessert isn’t better with some caramel right??

The Butter Tarts are among the best in the city. Not my favourite (my moms are) but still awfully good. They have an incredible rich taste but are a bit runny and I’m not a big fan of the runniness. You may notice that there’s a fair bit of extra crust. That extra crust is there so you can break pieces off and dunk them in the ooey goodness. I do like that aspect. I think my friend is addicted to them. 
A special thanks to Jen of FoodPr0n for the use of this picture.

The Old Fashioned Fruit Tart is excellent. Sour cherries are cooked down to a jam like consistency but with a few whole cherries in there as well. The balance between sugar and tart is quite nice. It's just about right in the middle. Not particularly either. It really seems to let the fruit shine. While eating this I happened to bite it so perfectly that I got a great cross section of the pastry. It's beautiful. Very flaky. You could actually see the different layers of dough with a microscopic space between each layer.

Cupcakes are also available of course. This specimen is a Ginger Cupcake with Vanilla Buttercream. Oh man this is good. Like a mild, soft, gingerbread man with a beautiful icing. I thought the vanilla could’ve been a bit stronger but it was fine as it was. I do love vanilla so maybe it’s just me.

Madelaine makes a pretty mean cookie as well. This Triple Chocolate Chip known as Jason’s Favourtie, is Milk, Dark and White Chocolate Chips in a nice cookie batter. For the most part the batter is just there to hold the chips together. You gotta love that. I’ve been told that the Ginger/Molasses Cookie is phenomenal but I haven’t tried it. Yet!

Mrs. Sippi loves her some macaroons and seeing these nice “To Go” bags I figured I’d have to treat her. The subdued sweetness really works well with these and seems to make the coconut flavour stand out even more. Mrs. Sippi absolutely loved them. They’re everything she could’ve wanted. 

You can find The Flaky Tart at 711 Mt. Pleasant Rd. in Toronto. 

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You can also find them on the web, facebook and Twitter.


Well that’s all for now kids. See ya next time in the food court.

Davwud