Grand opening of Daango Pastry Lab, an off-shoot of Daango Cake Lab that focuses more on small creations instead of cakes.

It’s a small location near the seafood shop in Kensington. Serena knew the owner, Christopher Siu, from undergrad, who also happened to study at U of T Pharmacy. This is my first time meeting him, and my first time trying out his baking.

I don’t have many photos of the pastries because I didn’t have enough room inside the store to take a photo, and after we got home, the pastries were tossed around in the car a little too much. I do have the cute little mascarpone espresso thing below:

Neither of them were overly-sweet, and presentation is quite amazing with the amount of attention to detail. We did find the cakes too hard and fruit flavour too bland. In the case of the matcha cake, it was dry and had a strange chemical taste.

I felt the cake texture could be improved, and the matcha cake could use a higher-quality matcha powder.

We would love to go back in a few months and see how things have improved.