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  • Since La Boheme opened, I have been irritated by the problem with freshness of their pastries. Quite a few businesses in my neighbourhood, Yonge & Eglinton, are asking me to 'eat' their losses. It presents a dilemma. I cannot decide whether they can survive in this area of insane rentals. So many places have come and gone over the past two decades. I recall some of the patisseries that are gone: La Bamboche (pastry chef on site), Comte de Provence (chef trained in Paris), Jedd's Frozen Custard, etc. La Boheme is a very pleasant place, airy, clean. The staff is accommodating. Just the ticket for a coffee with a friend. I caught the round cheese cake with strawberry glaze on the day it was delivered. It was to die for (even at $6.50). But a week later, the same cheesecake was by far not as good. The glaze had shrunk and became rubbery. The crumb base had hardened. The sublime taste of the filling no more. Is it utopian thinking that a business should put their old stuff on sale or even donate to charities? Would they survive? When a student in Montreal, I was fired from a well known bakery. I refused to tell customers that yesterday's goods were freshly made. I would come to La Boheme more often if only their pastries were fresh.
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