Cannelés Bordelais

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The cannelé is one of my favourite pastries, second only to a double-baked almond croissant. It’s a small caramelized cylinder flavoured with rum and vanilla bean, hailing from the Bordeaux region of France.

One of my goals is to successfully bake a batch of cannelés, but doing so is no small feat. Achieving that perfectly caramelized crust and soft rum-infused custard center takes skill, practice and multiple takes. And patience.

So thankfully, I’ve found a few bakeries that are well-versed in the cannelé.

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In Vancouver, my favourite cannelés can be found at French Made Baking, both at their little bakery on Kingsway or at the Trout Lake farmer’s market in the summer. After a walk around the little lake, Stella and I would always pick up a box at the farmer’s market, along with a wood-fired margherita pizza or a beer-brined chicken sandwich, depending on which food truck happened to be there.

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In Toronto, I’ve found some really good ones at Roselle on King Street East. They’re only available after 8pm on Fridays and Saturdays, and after 1pm on Sundays. My brisk walk over in -12 degree weather was well worth it.

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