Every year just as winter begins to ease up, the sap starts flowing and people begin heading out to get their maple fix at various cabane a sucres/sugar shacks outside of the city. Back in the day, the only way people would get their maple syrup addiction fed was to head out of town and hit up a sugar shack. Normally people would associate sugar shacks with very simple/traditional meals. The standard lineup at most sugar shacks include baked beans, eggs, mini sausages, potatoes, pork rinds, beets, and loads of maple syrup, in almost every dish. Pretty much basic dishes that haven’t changed or evolved in years. Things started to change when Martin Picard’s Pied de Cochon cabane a sucre made waves by taking these traditional dishes and making them fancy, combining them with modern dishes while keeping you full and having a steady supply of maple. They did such a good job that people started getting inspired and lots of places started looking at bringing this cabane a sucre experience into the city and having fun with these traditional dishes. (more…)
Over the last few months, a particular pastry has had the internet abuzz with images of lines going around the block, more than 2 hour long wait time and black market sales. What confectionery delight can cause this? Well, it is the all powerful Cronut. Hailing all the way from the Dominique Ansel Bakery in New York city, this half croissant, half doughnut, a frankenpastry if you will, has got people talking and dreaming of this elusive pastry. So, when we heard that Montreal’s own La Cornetteria, over in little Italy, had come up with their own part croissant, part donught creation, we had to find out more.