THINK GLOBAL, EAT LOCAL: Discover sweet treats from around the world
Eating & Drinking

THINK GLOBAL, EAT LOCAL: Discover sweet treats from around the world

Think Global, Eat Local: Where to get sweet treats

Photo by Lara604, Flickr

Native pudding buudin harks back at least to medieval Europe. Every Cree family has a version. Even with pumpkin, cranberries, blueberries, and raisins, Sweetgrass buudin still achieves a cake-like texture. Almost gingerbread, with its crème anglaise, raspberry coulis, and whipped cream. $8. Sweetgrass Aboriginal Bistro, 108 Murray St., 613-562-3683, – CD

Sticky Toffee Pudding
Pastry chef Brandy Kletnieks bakes a cake that, with dates and gingery spices, hails from the early American Midwest. With black walnuts, apples, and bourbon caramel, all flavours are pure fall. $8. Heirloom Café Bistro, 7 Mill St., Almonte, 613-256-9653, – CD

Also known as crème caramel, this is the comfort food of the dessert menu, the elemental sweet: eggs, milk, vanilla, and sugar, gently baked. The sweet loveliness of the caramel just slides down your throat. Find this classic at Café Spiga. $5.99. 271 Dalhousie St., 613-241-4381, – AC

You can find fine examples of the Italian version of cheesecake — fried dough curved into a tube and stuffed with a mixture of ricotta or mascarpone, sugar, and a hint of candied fruit — at Pasticceria Gelateria Italiana. $1.75/small, $2.75/large. 200 Preston St., 613-233-2104, – AC

Coconut Brick Toast
quare white bread is thickly sliced for this Taiwanese dessert, then lightly toasted, scored diagonally, and slathered with coconut topping. The crumb is soft and pillowy; the crust, slightly crunchy. Creamy coconut seeps into the cuts. $4.29. My Sweet Tea, 824 Somerset St. W., 613-321-3481. – CD

You never have to walk far in Ottawa to find baklava. Château Fine Pastry & Bakery (1020 St. Laurent Blvd., 613-744-1221) sells Lebanese-style baklava, with chopped cashews or pistachios between layers of phyllo topped with sugar syrup. $20/kg. Mystiko Greek Kitchen & Wine Bar (281 Kent St., 613-233-3626) bakes the Greek variety: a fat wedge of sweetened chopped nuts with a top of phyllo and drizzled honey. $5. – AC

Lemon Parfait
E18hteen’s pastry chef, Lia Turcotte, upends French tradition. Meringue chunks froth onto a sandbank of crushed pâte sablée. A frozen lemon parfait log lays on a beach atop a strip of lemon curd, tasting divine. $12. 18 York St., 613-244-1188,