Castle & Coal

10/21/2026

Raclette Nights at Castle & Coal 🧀🥔

We’re pausing our Dessert Tastings to host our first ever Raclette Nights here at the shop.

Come hungry and bring your favourite people. We’re bringing the ultimate comfort food experience this season because everything is better when it’s covered in melted cheese.

Did I mention unlimited cheese & potatoes? 🫣

Spots are limited and reservations go live on Tock, Monday October 26, 8pm.

And if you’ve read this far, we’re giving away a spot for 2! Any date and any time you choose.

All you have to do is:
— Like this post
— Follow us Enjoy the little things ☀️
— Tag your cheese lover person

You can enter as many times as you like.

Contest ends: Monday October 26, 6pm

This giveaway is not affiliated by Instagram.

As always, thank you for supporting and good luck! 💕

10/15/2026

Aaron and I are away for a week 😊 Just a few pictures from our lunch at Les maisons Troisgros ✨

We’ll see you when we get back! Can’t wait to tell you all about it ☺️

10/09/2026

Thanksgiving weekend at Castle & Coal 🍂✨

-Kouign Amann
-Pumpkin Pie Kouign Amann
-Hazelnut & Caramelized Damson Plum Jam Double Baked Croissant
-Pumpkin Scone with Toasted Pecan Frangipane
-Pumpkin Burnt Basque Cheesecake
-Apple Brioche with Creme Patisserie and Oat Brown Sugar Crumble
-Carrot Cake with Cream Cheese Frosting
-Cannelés
-Sausage Roll: Seed to Sausage Apple & Sage Sausage and Lemon Aioli
-Valrhona Chocolate Chunk Cookie
-Double Chocolate Chunk Cookie
-Cheddar & Chive Biscuit
-Cinnamon Morning Bun
-Bodega Brioche with Seed to Sausage Black Pepper Molasses Bacon, Egg, and Cheddar
-Mushroom, Spinach, and Cheddar Quiche
-Sticky Toffee Pudding with Butterscotch Sauce and Fleur de Sel
-Butter Croissants
-Pain au Chocolat

Large Pastry Items:
-Honeycrisp Apple Oat Crisp Pie
-Pumpkin Pie with Chantilly
-Pumpkin Burnt Basque Cheesecake

Drink Special:
-Carrot Cake Latte (Hot or iced): we’ve steeped our carrot cake in our simple syrup with extra cinnamon and topped off our drink with our cream cheese frosting foam. No dairy substitutes.

Hours:
Friday October 9: 9am-6pm
Saturday October 10: 9am-4pm
Sunday October 11: 10am-4pm
Monday October 12: CLOSED

Thanksgiving is always a busy time for every time. Please be a little patient with us and the person next to you in line. Our team has pushed real hard to prep the pastries that will be on our counter this weekend. We’re very grateful of your support the last few years and we’ll see you bright and early this weekend ☀️

09/23/2026

Thanksgiving pre-orders open tomorrow September 24, 8pm until October 4, 8pm.

We will have other specials on our counter Thanksgiving weekend as well (October 9-11)

Sometimes life happens, and you need pastries last minute. We’ll have enough pastries set aside for pre-orders, and a limited amount available for walk-ins.

To keep things manageable for our small team, we won’t be taking last-minute orders by phone or DM. If you’re looking for pastries on the day, come by the shop and see what we have available!

Thank you for understanding and for keeping us busy.

09/16/2026

A very good reason to come by this weekend… Dulce de Leche Kouign Amann ✨

Available September 19 👀

09/04/2026

The long weekend is here ✨

Come grab a few pastries for the road or just come hang with us.

We’ll have our Blueberry Brioche on our counter. Filled with our blueberry compote, pastry cream and topped with almond streusel

08/31/2026

Mark your calendars. Our STP (warm date cake, butterscotch sauce and Maldon sea salt) will be back September 12 ✨

Thirteen years ago, while I was living and working in North Yorkshire, England, I came across a desert - Sticky Toffee Pudding.

The first time I made it, my pastry chef told me something that stuck with me ever since: “a lot of STPs out there rely too heavily on flavouring, and sometimes that takes a way from what the dessert really is…. Dates and butterscotch. That’s it.”

Simple, yet incredibly good.

That idea makes me look at desserts differently. Sometimes, you don’t need a lot of ingredients or layers of flavours to make something great. The simplest things, when done right, are the ones that stand out.

We’ll see you soon!

08/31/2026

We’re looking for hardworking, passionate, and hospitality and pastry loving individuals to join our team!

- Minimum 2 years of experience in the position you are applying for
- Must be available to work weekends and holidays
- Strong work ethic, positive attitude and ability to work well in fast-paced, team oriented environment

If you’re ready to be part of a small but mighty team, we’d love to meet you.

08/15/2026

We got really juicy Ontario 🍑 peaches this week so we made a few galettes for this weekend ✨

08/06/2026

Summer’s not over yet ☀️

We’re extending our Summer Dessert Tasting with two more dates: September 19 & 20.

And because we finally got our new copper moulds… 👀

Our Cannelé Workshops are back:
September 25 & October 23

A few more chances to savour summer and learn something new with us. We can’t wait to see you! ✨

07/21/2026

07/15/2026

It’s back! Ontario Roasted Corn Kouign Amann 🌽 (Starts July 18)

We’ve grabbed 3.5 dozens of sweet corn from Welsh Bros Farms

It takes about 3 days to make our roasted corn diplomat. We roast our corn and cold infuse it into our milk on the first day. On the second day, we cold infuse our cream with more roasted corn, and use our milk from the day before to make our corn pastry cream. We then make our roasted corn diplomat on the third day.

This is also our last weekend for our Strawberry Kouign Amann (until sold out) try and grab both KAs this weekend 🫣