SuzyQ Doughnuts

ALMOND AND CHOCOLATE ALMOND CROISSANT

Plain or chocolate croissants soaked in rum syrup, filled with almond cream and topped with sliced almonds

APPLE BLOSSOM

Croissant dough wrapped around a whole baked apple, rolled in cinnamon sugar with caramel in the centre

BERLINER

European bread-style donuts filled with vanilla cream, raspberry jam or lemon cream

BREAD PUDDING

Brioche and croissant bread pudding, with raisins, cranberries and dark chocolate topped with
crème anglaise and caramel sauce

ALMOND BRIOCHE

Thick slices of brioche soaked in orange blossom syrup and baked, with a layer of almond cream and sliced almonds

CHOCOLATE ESPRESSO BROWNIE

Brownie batter with espresso, pieces of 64% chocolate, rich 50% chocolate ganache and cocoa powder

BUTTER CROISSANT

Flakey & yeasty dough layered with butter

BUTTERMILK DONUTS

Buttermilk and mashed potato yeasty dough with maple glaze (donut hole rolled in cinnamon & sugar), sometimes garnished with candied bacon

CANELÉ DE BORDEAUX

Small French pastry with a soft & tender custard center and a dark & thick caramelized crust. The dessert, which is in the shape of small, striated cylinder approximately two inches in height, is a specialty of the Bordeaux region. Made from egg, sugar, milk and flour flavored with rum and vanilla, the custard batter is baked in a mold, giving the canelé a caramelized crust and custard-like inside

CHEWY CHOCOLATE AND WALNUT COOKIE

Butterless & flourless cookies, with a crisp exterior and a soft chewy centre.
Gluten free, dairy free

CHOCOLATE PEANUT BUTTER COOKIE

Milk chocolate chunks, with roasted peanuts and peanut butter

CHOCOLATE TRIO COOKIE

White, milk and dark chocolate chunk cookies, with toasted almonds

CINNAMON, PECAN AND ALMOND PRETZEL

Croissant dough with a mix of almond flour, cinnamon, pecan and brown sugar dusted in snow sugar and drizzled with glaze

CINNAMON TWIST

Croissant dough rolled, with raisins and a brown sugar and cinnamon filling, glazed

CREAM PIE

Inspired by the Boston cream pie biscuit cuillère soaked with orange and lemon syrup, layered with vanilla pastry cream and topped with house marshmallows and an Opera chocolate glaze

ÉCLAIR

Pâte à choux with manjari chocolate crémeux, topped with chocolate fondant and brownie bits

FINANCIER

Small muffin-like cookies made with brown butter and crushed almonds, with a raspberry nestled inside

FRUIT TART

Pâte sucrée filled with almond cream, crème pâtissière with chantilly and kirsch topped with berries and pistachios

HAM AND CHEESE CROISSANT

Croissant dough wrapped around gruyere cheese and ham

KOUING-AMANN

From Bretagne, France. A round crusty cake, made with croissant dough with layers of butter and sugar folded in. The resulting cake is slowly baked until the butter puffs up the dough and the sugar caramelizes. The name derives from the Breton words for cake ("kouign") and butter ("amann")

KRONUT

Is a cross between a croissant and donut. The pastry is made by frying laminated donut dough, which is then sugared. The original name is a registered trademark (Cronut) so we changed the c to a k for Kevins version of the recipe

LEMON TART

Pâte sucrée filled with lemon curd, topped with torched Italian meringue

MACARON

Not to be confused with the American macaroon (a very sweet, rich, moist coconut concoction), this is a sandwich cookie made with two feather-light meringues held together by ganache, buttercream or preserves. The meringues for macarons are generally made with almonds, egg whites and sugar, and they may be accented with a range of flavors, which are generally reflected in their pastel coloring. The sandwich-style macarons served today were invented in 1930 by Pierre Desfontaines, whose descendants founded the Ladurée patisserie in Paris, now a chain with stores all over the world that sells 15,000 macarons a day

MILLES FEUILLES

This traditional French pastry is made from caramelized puff pastry and rum vanilla pastry cream

PAIN AU CHOCOLAT

Croissant dough stuffed with dark chocolate sticks

PAIN AUX RAISINS

Croissant dough, vanilla pastry cream, and rum raisins

SALTED CARAMEL AND COFFEE CAKE

Walnut sponge with coffee mousse, salted caramel, feuilletine and milk chocolate glaçage

SCONES

An English biscuit made from flour, butter, sugar, cream and baking powder; not much different from the American version. Traditionally, they are made with currants but are now seen with other dried fruits and flavors. They are served at tea time with clotted cream and jam Our flavours:Raspberry: cream and raspberries, Raisin: raisins with vanilla and butter,
Cheddar chive: marbled cheddar, fresh chive and onion powder

ST-HONORÉ

Puff pastry, pâte à choux, Kirsch vanilla pastry cream, chantilly cream, caramel, and pistachio

STICKY BUN

Cinnamon bun with pecans, sticky glaze (honey, brown sugar, vanilla and butter)

WHOOPIE PIE

Two ginger molasses cookies glued together with house-made marshmallows