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Jun 13, 2014 10:53 AM

The Danish Pastry House - Oakville (Trafalgar/Cornwall area)

I have been to this spot a few times already and I feel like it deserves its own thread. There was talk of it before when it was at its old location in Mississauga but I think they have picked up their game:

The Danish Pastry House
487 Cornwall Road, Unit E1
Oakville, On
L6J 7S8

It doesn't open until 9:30am and closes at 6pm but if you are ever in the area I highly recommend it or make a special trip out for it.

So many different pastries that I have never heard of or tried before. It is very tempting! The staff are wonderful/friendly as well. The ones I have talked to all have a Danish accent.

I will try to take pics next time but they didn't last long!

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  1. I'm in full agreement about this place! This bakery is deserving of it's own thread and their baked goods are my favourite for GTA West. I've been here 2 times so far and all of my choices have made me smile in delight. It also helps the person helping you is often the actual baker as well... so they can explain everything to you and tell you what is the freshest.

    My favourites include the flakey buttery circle pastry that has a creamy custard in the centre (I think it's called custard snail in English?) and the Apple stick is mindblowing good. Large chunks of fragrant apple spiced with cinnamon, cardamon, and nutmeg (?) in a super crispy and butter pastry.

    Now you've done it... I have to go back! I've been eyeing the pastry with chocolate and marzipan for a while.

    10 Replies
    1. re: Nevy

      I've looked at the menu online, and it seems that most of their baked goods have marzipan in them. Is this correct? Because I'm not a fan of marzipan. It's the only reason I haven't tried it yet.

      1. re: kwass

        Perhaps Yslf is a better judge on this but I would say only a quarter of them have some marzipan. I think wonderful butter is really the common denominator in the bakery :)

        1. re: Nevy

          That's good to know! Then I will definitely be making a trip out there.

          1. re: kwass

            So, a follow up to this for the forum. I was there the other day and I asked them and there is a bunch that does have marzipan but there are also some that have almond paste. I am generally not a fan of marzipan at all but I have so far really enjoyed everything I have had.

            And, for kwass, there is an awesome looking cinnamon bun that they have in behind the cash. I haven't tried it yet though so not sure it is as good as it looks but everything has been good so far. There is also a brownie (more like a cake style brownie) that I really want to try.

            1. re: ylsf

              I wish I had known about the cinnamon buns because I was at San Remo's on Sunday, so I could have just zipped over. Thanks again ylsf! I'm going to go the next time I'm at San Remo's, which I think will be sooner rather than later :)

              1. re: ylsf

                If their marzipan is homemade, it's probably miles ahead of the gawdawful industrial product that's barely edible.

                1. re: ylsf

                  What is the actual difference between marzipan and almond paste? I always thought they were the same thing.

                  1. re: kwass

                    ITA with Kagemusha that homemade versions of both are miles better than anything out of a tube.

                    I think your answers depends on which continent you are in. In my US recipes, the big difference is the sugar amount. Marzipan is considerably sweeter (higher sugar amount to almonds) and it also uses egg white as a binder. As a homemade shortcut, you can use almond paste (equal amounts of sugar to almonds). in my Italian recipes, they're nearly the same.

                    1. re: Nevy

                      Thanks Nevy! I thought they were essentially the same thing.

                    2. re: kwass

                      It's usually an overdose of cheap vanilla/almond extract in the commercial versions, along with fats/oils, that impart the usual chemically taste and smell. If you're socked first with that taste/smell, it's probably not homemade.

          2. Read this thread the other day and just happened to pass through Oakville yesterday. Wow! I'm thoroughly impressed! The pastries were just like they were in Copenhagen. Not only that, but better quality than Lagkagehuset, more like independent places like Bageri Skt Petri or Conditorei La Glace!

            I asked them if they have any future plans on coming to Toronto because I'd love to have them in town. They could send some samples to the Danish Bakery on Pape to show them how it's supposed to be done...with butter!

            1. What I am about to post might very well bring on the wrath of fellow chowhounders?!

              After reading such rave reviews about this place, I was very tempted to make a 'looooong' drive all the way from Richmond Hill just to try out some of their products. Possessing a huge sweet tooth and having lived and worked in Europe for over 15 years including a few years in Scandinavia, I was hoping some of the delicacies might bring me back some fond memories!

              My son's girlfriend saved me the trip since she just found herself a new job in Oakville pretty close to the pastry shop! Yesterday evening, to my surprise, she brought me a selection of the 'goodies?!' from that place to try. Cinnamon buns, Apple Danish, Blueberry tart, Poppy seed puff...etc.

              After skipping dinner and doing an elaborate taste test, frankly, I did not understand what the fuzz and rave was all about?? Overall, IMHO, they looked and tasted mediocre, one dimensional, totally lacking in buttery taste and aroma and way too sweet even for my sweet palette. Crispiness from over-baked and burnt product was simply not the way to go! I have tasted much better!

              Not wanting to further step on more feet, I'll just leave it at that and thanking my good fortune of not making that hour+ long drive.

              6 Replies
              1. re: Charles Yu

                While I only tried a few bites of a selection of pastries that a friend had picked up, I found what I tried ordinary.

                1. re: prima

                  Members of the same foodie fraternity have such different and diverse taste and palette?! Most interesting!

                2. re: Charles Yu

                  Well you obviously tried the wrong things :)

                  The coffee bun is my favourite thing there. I tend to avoid the items with the icing sugar on top (or sometimes remove the icing sugar) but overall I didn't find the stuff I tried to be too sweet and that is one thing I liked.

                  I do agree with the "burnt" aspect as I did get that on a few different items I tried last time. Not sure what is up with that.

                  I still like the place and think it is unique. Maybe because I haven't had the originals! I am curious what they do with all of the product they bake since their kitchen seems to put out a lot of product and I can't imagine they sell all of that retail.

                  1. re: ylsf

                    May be you are right?! But we already tried out 6 different variation and style already? I think a random selection from say Rahier might yield a better result?

                    1. re: Charles Yu

                      While I agree the equivalent Rahier pastry (apple/cinnamon/almond/etc) probably tastes better (and costs considerably more), I think comparing the best Danish pastries in the Golden Horseshoe to the best French/Belgian pastries in the Golden Horseshoe is comparing apples to oranges. ;) Wouldn't most Chowhounds choose the fancy French or Belgian pastries over most other Euro pastries?

                      1. re: Charles Yu

                        To be clear, I was being sarcastic about picking the wrong items :) But, there are a few items that I didn't like, like the cinnamon bun (found it "dry") .

                  2. TO be fair I didn't try any of the treats on display in the box. I stuck to the ones I knew like the Hindbaer Snitter (Raspberry shortcake), a marzipan (all home made, no almond essence!) Kransekage and a chocolate lille snegl. I found those ones just as good as the ones I had in Copenhagen.

                    1. I noticed a few pastries from the Danish Pastry House in The Bay Queen St (basement food hall). Workers plating roast beef and chicken did not seem to have time to deal with a customer waiting. Toronto Life mentions the selection:

                      Just a pop-up during Danish design showcase.