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Starting out as a modest pâtisserie in 2005, La Bamboche quickly became known for French macarons and authentic croissants. Since then, we have opened a second location on Avenue Road, but our mission has stayed the same - excellence, passion and ingenuity in classic pastry art. La Bamboche emphasizes quality and tradition in pastry art through Japanese inspired French desserts. Seasonally driven, we use of the freshest fruits available to ensure the highest quality possible. We strive to elevate the culinary pastry selection in Toronto with our chefs exploring new flavour combinations, while perfecting on tradition. Our Pastry Chefs Stephen began his career in French cuisine at the age of 15. After working his way through North America, he wished for a change of scenery and moved to Japan. Stephen found his love for patisserie during his three year pastry apprenticeship in Tokyo. He moved back to Toronto in 2005 to become the Head Pâtissier at La Bamboche. Pior to joining La Bamboche in 2009, Hardy worked as a software engineer for 12 years. He attended Le Cordin Bleu Ottawa to pursue his passion and develop his skills in French patisserie. Hardy is credited with the delectable macaron selection at La Bamboche.
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