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  • Just like that, Montreal's latest little pâtisserie has joined the ranks of its best. Owned and operated by Stéphanie Labelle, whose resumé includes stints with Les Chocolats de Chloé, Decca 77, Club 357, Pierre Hermé (Paris), and, most recently, a pastry chef position at La Salle à Manger, Pâtisserie Rhubarbe is a fine addition to Montreal's sweetsscape. Highlights have included a tender meringue dôme filled with a heavenly pear, caramel, hazelnut concoction, some seriously sinful religieuses, and her utterly perfect macarons (she trained under Pierre Hermé, after all), but right now my favorite Rhubarbe specialty has got to be Labelle's gently deconstructed cheesecake.
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