Pâtisserie Butter Avenue’s speciality is the French macaron, says co-owner Calvin Su.
Not to be confused with the macaroon, the cookie best known for being chewy and bursting with coconut, macarons are delicate architectural creations that are truly devoured by the eyes first. These Parisian confections are made from egg whites, sugar, almonds and are filled with either buttercream or ganache. Displayed immediately at the front of the store, Butter Avenue’s colorful macarons are showstoppers. The treats pop against the café’s minimalist décor.
You can find these sweet treats at two locations in Toronto. The first, which opened in December 2010 is located at Yonge and Lawrence and the second location opened in September 2014 on Queen Street West near Spadina.
The talent behind the French pastries is Butter Avenue’s co-owner Tina, who is also Calvin’s sister. Tina creates the unusual but divine flavour profiles for each macaron which includes salted caramel, white chocolate strawberry, café au lait, cream cheese passion fruit and matcha to name a few.
A graduate of Le Cordon Bleu Ottawa Culinary Arts Institute, Tina has a decade worth of experience as a pastry chef and during that time Calvin believes his sister devised the perfect macaron recipe.
