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Just in time to start packing on some essential winter weight, Geste Croissanterie has opened its doors on Dundas Street West. A newcomer to the city’s collection of French patisseries, Geste has enough butter-laden treats to help satisfy our insatiable appetite for laminated dough.
Classically trained chef Virgyl Fernandes is the owner, operator and head pastry chef at Geste. A graduate of George Brown College’s Advanced French Patisserie Program, completed in partnership with Alain Ducasse Education, Fernandes has a decade of experience under his belt.
At Geste, Fernandes’ goal is to bring classical French pastry and modern techniques to Toronto. As such, the menu will be ever-evolving, influenced by everything from the seasons, pop culture and trends to Fernandes’ own inspiration.
“While the technique and tradition is French, I can draw influences from everywhere and not be confined to any one style,” he says.
In its first two weeks, Geste’s pastry case has boasted all manner of golden, flaky, buttery creations. From traditional, almond, chocolate and cheese croissants to a pumpkin white chocolate variety, there are plenty of eye-catching, delectable delights at Geste. Coffee and house-made breads accompany a rotating assortment of cruffins, kouign-amann and Danish.
Geste is currently open from Tuesday to Sunday, though we recommend arriving early to avoid missing out on your faves.