Ladurée Canada is pleased to announce the opening of its state-of-the-art Toronto laboratory on July 12. The Toronto laboratory represents a major expansion for Ladurée Canada, bringing the brand’s exquisite and freshly-made French pastries and cakes to the patisserie’s Yorkdale tea salon and Exchange Tower locations. The new-to-Toronto delicacies will also be available to order on www.ladureecanada.ca for in-store pick up or delivery within the Greater Toronto Area.
Executive pastry chef Alexandra Launay will deliver the same exquisite Ladurée pastries and cakes found in its Paris locations. Iconic cakes like Marie Antoinette, Ispahan, Saint Honore, Millefeuille, Ladurée croissants and other viennoiseries, and ice creams will be made from scratch daily according to the same recipes and techniques as Ladurée in France.
Launay is a true expert in the art of authentic French baking and savoir faire. She has worked with Ladurée since 2010, previously serving as the head pastry chef at Ladurée’s laboratory in London, the second largest Ladurée pastry-making facility, creating pastries and cakes for four locations including Ladurée Harrods. Before this she worked as a pastry chef at Ladurée Paris.
“I am incredibly excited to be bringing Ladurée’s iconic pastries and cakes that have captivated palates worldwide to Toronto,” says Alexandra Launay, Ladurée Canada executive pastry chef. “Our team of expert pastry chefs will be working with the best locally sourced ingredients to create our world-famous offerings freshly made from scratch each day for Ladurée’s Toronto locations.”
“The Toronto laboratory opening marks a remarkable and long awaited achievement for the brand. We are now able to offer Ladurée’s world famous pastries and cakes to our Toronto guests,” says Olesya Krakhmalyova, owner of Ladurée Canada. “Ladurée’s exquisite patisserie products must be prepared only by Ladurée’s own pastry chef at a specifically designed and equipped laboratory according to Ladurée global standards. We cannot wait to see our guests enjoying the famous Ladurée Ispahan, Plaisir Sucre and Saint Honore cakes, prepared exactly the same way as in Paris, right here in Toronto!”
The new French pastry-making facility is Ladurée’s second Canadian laboratory, it’s first opened in 2018 in Vancouver. The laboratory was initially planned to open in 2020 but was postponed due to the Coronavirus pandemic. The impressive baking facility is 1,830 square feet, built by Paul Belanger of Elevate Build who was also in charge of the construction of Ladurée’s Yorkdale and Exchange Tower locations.
