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  • When I lived around Rosedale, I would walk past this place and see the patisseries in the window. I once upon a time had a big affinity for pain au chocolats. For those who are unfamiliar with this pastry, it's made of the same pastry that a croissant is made of but it is usually baked into a rectangle shape. Inside the pastry you should find one thick rod (sometimes two) of bittersweet/semisweet chocolate. I have a pretty high standard for a pain au chocolat since I would eat one almost every morning on my way to school as an exchange student in France. Patachou really impressed. They were the right flaky/crispness on the outer layer while still soft inside. They had the right amount of butter flavour and the chocolate was well done. I don't remember the exact price but I remember it's reasonably well priced. Always, like at any patisserie, go in the morning when they make everything and before it gets sold out.
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