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Where to find Mille-Feuille (Napoleons) in Toronto?


I need help. Where can I find great/authentic Mille-Feuille in Toronto? Need them for Friday night - who's got the best in the city?

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  1. There is a bakery called chocolada I believe it is at yonge and steeles. You have to preorder the cake but it's one of the best napoleon cakes I've had..the cream part is what makes it..they use real cream not like some other places

    1 Reply
    1. re: cynthias

      Thanks Cynthias - I'll check them out.

    2. I've tried many places includinhg Chocolada. I think the best one is from Amadeus on Bathurst


      4 Replies
      1. re: Helen

        +1 for Amadeus.
        I hate when Millefeuilles are stuffed with whipped cream, which is very common around here. Amadeus does use creme patissiere in theirs.

          1. The absolute best are from Patisserie Saint-Honore at 2945 Bloor St. West. Lots of other good stuff as well.

            2 Replies
            1. re: mexivilla

              Seara Bakery on Keele. So. Good.

              1. re: magic

                I really like Rahier Patisserie on Bayview south of Eglinton. They sometimes do sell out of them though.


                1586 Bayview Ave, Toronto, ON M4G, CA

            2. Thanks folks for the suggestions. Just a clarification - do these recommendations include the Mille-Feuille that have the "thick layer" of white icing ontop? That style is what I'm looking for.


              3 Replies
                  1. re: magic

                    We went to Seara and they didn't have the classic ones I'm looking for. I'm still on the hunt.

                1. Hounds I'm still on the hunt for these. Can anybody help?

                  2 Replies
                  1. re: taysdad

                    I didn't check the places quoted on here - Amadeus on Bathurst/Clarkl has the best I have ever tasted.

                    1. re: Helen

                      I'll check Amadeus - thanks. Appreciate it. Really looking for the classic.

                  2. I have had some amazing Persian Napoleons at Red Rose bakery on Yonge near Steeles.
                    They are so delish I make a trip just for them, 25 minutes out of my way when I want them.
                    Messy as all heck to eat though. Not a date night food. :)

                    1. First of all, a Napoleon is not a Mille-Feuilles; It is not even a poor second cousin twice removed.
                      A Napoleon is a cake - and a nice layered cake that can be made very quickly by combining slices layers with creams/icings. Yes, yes, I know that in France or Quebec, a Napoléon is similar to a mille-feuilles - that's Napoléon pronounce Na-po-lay-ohn. In Toronto, we have Na-po-lee-ons, which are the cakes.

                      A Mille-Feuilles is a work intensive patisserie - made with papier feuilletiee and creme patisierre.
                      And it's heavenly when eaten fresh out of the oven, with a beautiful fondant top.
                      To translate, the pastry is butter puff pastry (with hundreds of folds), the cream is an egg-cream custard, the icing is sugar (no butter!). Adding chocolate, coffee, etc can alter the flavours, but the richness of the pastry will kick every Na-po-lee-on to the curb.

                      A while back I searched Toronto for a real mille-feuilles (I grew up in Montreal, not far from Duc de Lorraine, and many other amazing patisserie. There was exactly one donut shop within a half hour drive of my house. Only cops went there).

                      Anyway, I called every place from Steeles to Front, and from Dufferin to Don Mills, especially those with the word "patisserie" in their name.
                      Many places did not know what a mille-feuilles was, some did not know or have Napoleons or Neapolitans either. Apparently, if you sell croissant, you must be a "patisserie". Most of these places are boulangeries/cafes - bakeries with a few tables.

                      I won't name them all - suffice to say that on Bayview and Mt Pleasant I didn't find one place that made a daily or weekly mille-feuille (one claimed they made it by special order as a full cake).
                      I called one West end place (St Honore?), but unless I ordered a full pan, I was never going to be there before the morning rush sell-out. (Chocolada has none, I've never noticed one at Amadeus).

                      North of Lawrence, most of the places must have been owned by Persians, Koreans, or Chinese, and used French words in their store names because they sounded sophisticated or some such nonsense. Too bad they had no employees that actually knew French pastry names other than "crah-ssont".
                      (But the most retarded when it comes to abusing French, are the the world-class city Toronto restaurants where the appetizers are "hors d'oeuvres" and main dishes "entrees" on their menus......)

                      Now on to my review:
                      I noticed Pain Perdu in the fall, when I was working in the area (Bathurst and St Clair). I had just stopped by a few bakeries on St Clair that were not much better than the ubiquitous Toronto donut shops, and had already walked by the PP storefront when I decided to turn back and be disappointed by another "French" bakery/pastry shop. Much to my surprise, not only did the owner tell me what days he bakes mille-feuilles, and to show up early before it sells out, but he did so in French, because amazingly, he is French!

                      I finally returned late one day, since I am not up before noon most days, and luck was on my side - a few mille-feuilles were left (my companion had a mocha eclair - regular eclairs were sold out).
                      Other than the icing being very thick and hard (it is only soft when the mille-feuilles is warm), I was in heaven. The pastry was delightfully buttery, the custard was amazingly rich, and the serving was a good size. The eclair was miniscule, but equally rich and fresh - my companion and I enjoyed the mocha flavour, though she would have liked a larger and non-flavoured eclair.
                      Like a true cafe, Pain Perdu boasts a daily menu of meat, cheese, and vegetable dishes that will satisfy lunch and supper diners. They have a nice selection of patisserie, and many various pains perdu (heritage breads, literally "lost bread"), which is what they specialize in.
                      The prices are not cheap, but cheaper than anything in Toronto (because so far I've found nowhere that makes a real mille-feuilles. Or eclairs for that matter.).
                      The coffees are decent, and made fresh to order. You will have to wait for the coffee to be made, and you will taste the various beans even with a hefty dose of cream and sugar. Be aware that these are not Tim Horton's, Starbucks, or any other mass market coffee preparations, so if a "double-double" or a "latte" is what you think coffee should be, make sure to only order a "cafe-au-lait", and dump sugar into it.
                      We chose to eat in - the place is quiet and calm, service was courteous and friendly, and tipping is not required, but can be done at the cash register.
                      There is a non-stop stream of customers taking out breads and pastries - in the hour we were there, virtually all pastry and sweet items were sold out (around 3 pm).

                      It's definitely worth a repeat visit, and I would like to have a meal there. The menu combined simple French cooking such as stews/melanges, with more expensive items like foie gras.
                      And a mille-feuiles for desert,,,,

                      10 Replies
                      1. re: waky

                        mille-feuilles/napoleons are my all time favorite pastry, and i have to concur with waky -- the one i had a pain perdu was a superb rendition.

                        1. re: autopi

                          This is one of my fav's too! I will seek one out ASAP. This will be woth a trip north of Bloor!!!

                        2. re: waky

                          Wow, thanks for that very detailed 'dessert'-ation (lol) on this pastry. I googled it to see what it looked like and, OMG, I didn't realize that this was what my favourite pastry was when I was growing up. We were poor but once in a while my Mom would send me to the store with some money to buy some pastries and so I'd have to choose wisely and this was the one I always picked. But, I recall that I only ever used to buy it in German bakeries/delicatessens around Bloor & Dovercourt and always thought it was German, not French. I just have to get a few of those at Pain Perdu tomorrow. Thanks!

                          1. re: Flexitarian

                            That meille-feuilles ($5.50 with tax) from Pain Perdu was Heaven on Earth! I got the last one at 2pm today. Go early.

                            1. re: Flexitarian

                              Dimpflmeier Bakery has those but I think they use custard as well as creme for fillings.


                              Looks something like this...


                              1. re: Petor

                                Dimpflmeier is not the real thing. They have only what they call Napolean's and although they are made with sheets of phyllo pastry, have a layer of raspberry filling as well as the cream. I also have never found a Meille-Feuilles worth anything in Toronto, but, I will be trying Pain Perdu, asap. Thanks for the referral and amazing review Waky.

                            2. re: waky

                              can anyone post a pic please!!

                              1. re: Idas

                                I'm heading by there next week (earlier in the day this time!) to pick up some and will take a pic and post it.

                                1. re: Flexitarian

                                  As promised, here is a picture of the Mille-Fieulle I purchased today at Pain Perdu on St Clair Ave W. I forgot to take off the cellophane on the sides before taking the pic. It was $4.70+HST= $5.31. It's about 5+ inches long. Not cheap but I would rather eat one of these heavenly ones once a month than one of those average ones from somewhere else once a week.

                                  Btw, the baker came out when I was buying them and he told me that he bakes them every day (but from waky's post above it seems like he only baked them on certain days) and that he never sells yesterday;s baked goods today. So, I asked him what he does with the ones that are a day old. His response? "We always sell out the same day". Not hard to believe considering the high quality of his products.

                                  Now don't you all go start buying them so that I'll have to go even earlier in the day to get one! ;)

                                  1. re: Flexitarian

                                    Nice, thanks for the pic Flex!! Need to go and eat some of this!!

                            3. We enjoyed a millefeuille recently from patisserie 27 on Jane near Annette recently. Filled to order.

                              1 Reply
                              1. re: bunnylicious

                                Just to add to this thread, I just enjoyed a really good rendition of a Napoleon at Francesca Bakery in Scarborough (401 & McCowan) Flaky pastry and creme patissiere just like in the photo. Was it as good as the one I had last month at Cafe Central in Vienna? No. But it was very good and I'd order it again for sure.

                              2. I went to Pain Perdu today to try their mille-feuille based on everyone's recommendation. And I have to say it was truly delicious. I've never had mille-feuille before so I can't speak to it's authenticity, but, my goodness, was it ever good!!