Le Dolci set to open June 1
May 30, 2012 By Bakers Journal
May 30, 2012, Toronto – Le Dolci, a fun, food education studio, is
opening June 1 in the Dundas Street West neighbourhood of Toronto.
May 30, 2012, Toronto – Le Dolci, a fun, food education studio, is opening June 1 in the Dundas Street West neighbourhood of Toronto. Expanding to a larger studio space, the small family-owned company will be offering the same fun, foodie classes – Parisian macaron, cupcake, cake pops and mini cakes, as well as other new and exciting classes; honey wine and sweet tastings, spun sugar and more.
Baking aficionados can find all of their baking and decorating supplies at the new location (no more treks out to cake supply stores at the airport) with Le Dolci stocking 55 products from piping bags and fondant to edible markers and cannoli shells.
Le Dolci’s new home will now sell its signature buttercream iced cupcakes daily, along with other treats like cannoli, cakes, and éclairs. Just in time for summer, locally made Augie’s Gourmet Ice Pops, consisting of fresh fruit blends like watermelon, lemon and mint, will be featured in the new shop. Other foodie treats will include pure Ontario wildflower and roasted nut honey from Rosewood Winery in Niagara, Tuscan strawberry jam and chocolate cherry jam from Bumpercrop, and jams like blueberry and lavender from Michael’s Dolce in Ottawa.
Three years ago, Lisa Sanguedolce launched Le Dolci in London’s trendy Notting Hill area with classes in a local Italian deli. Today, Le Dolci has hosted more than 2,000 students from around the world in their quest to make the perfect cupcake, cake pop, fondant cake, and the most finicky of them all, the Parisian macaron. Classes are a hands-on environment where people can experiment with food while having fun in a relaxed atmosphere.
Touting all natural ingredients and just the basics: butter, flour, sugar, milk and vanilla – Le Dolci is a great place for the young and old to come and try their hand at creating an edible work of art.
For more information, please contact Lisa Sanguedolce by phone at 416-262-3400 or by e-mail at firstname.lastname@example.org.
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