Starting out as a modest pātisserie in 2005, La Bamboche quickly became known for French macarons and authentic croissants. Since then, we have opened a second location on Avenue Road, but our mission has stayed the same - excellence, passion and ingenuity in classic pastry art.
La Bamboche emphasizes quality and tradition in pastry art through Japanese inspired French desserts. Seasonally driven, we use of the freshest fruits available to ensure the highest quality possible.
We strive to elevate the culinary pastry selection in Toronto with our chefs exploring new flavour combinations, while perfecting on tradition.
Stephen began his career in French cuisine at the age of 15. After working his way through North America, he wished for a change of scenery and moved to Japan. Stephen found his love for patisserie during his three year pastry apprenticeship in Tokyo. He moved back to Toronto in 2005 to become the Head Pātissier at La Bamboche.
Brenda comes from an academic background and while studying and living in France, her true passion for patisserie revealed itself. She joined La Bamboche after formal training at George Brown Chef School and apprenticing with world class chefs. Brenda's talent for fine cake design is evident with her ongoing creations at La Bamboche.
Our single, whole cake and wholesale pages are being updated with all our latest delicacies, and will be back up soon. Until then, you are invited view our pastry selection at our Manor Road or Avenue Road locations. Or look us up on facebook or Twitter!