About 10 years ago, I decided to leave my desk job and travel around the world. From beachside cafes in Brazil, to patisseries in France, to street carts in Vietnam, I watched the world go by with a cup of coffee in one hand and invariably something freshly baked in the other. I decided that when I did return home, I would recreate those same experiences I got when I first bit into a fresh loaf of bread or croissant, or savoured that creamy mousse or tangy tart. First though, I needed to learn how. I enrolled in the Pastry Arts program at the French Culinary Institute in New York City and proceeded to work with some of most talented chefs in the best bakeries in the city including Jacques Torres Chocolate and Francois Payard Bakery.
After a stint in Vancouver with Thomas Haas, I moved back to Toronto and Miche was born. I took a job working overnights at the Four Seasons Hotel where I worked on my own in the hotel basement churning out breads and morning pastries for both the hotel and adjoining restaurant, Cafe Boulud. Working alone, I experimented with my own recipes and tested and retested on anyone passing by my kitchen. Before long, I was selling my breads and pastries at markets and food festivals around the city.
So here we are today. At Miche, we pride ourselves in using fresh, local ingredients, and supporting the local food community. All our pastries are classic, comforting, globally inspired, and most importantly all made in house daily. We use only the finest produce in season, Ontario creamery butter, Valrhona chocolate and locally sourced coffee roasters and tea purveyors. We want everyone who buys our products to enjoy every single bite at the peak of freshness. We look forward to seeing you.
Pastry Chef/Owner of Miche Bakery