Castle & Coal

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 🫣

07/03/2026

Strawberry Sundae ✨

Fresh and jammed Ontario strawberries, Norohy vanilla ice cream, with vanilla shortbread.

We don’t need a lot to bring out Ontario produce this summer

Available this weekend! ✨

06/27/2026

Castle & Coal Sundae ✨ is baaaack! 👀

Warm chocolate brownie, brown butter ice cream, sweet whipped creme fraiche and caramelized milk solids

They’ll be available this weekend after 11am ☺️

06/06/2026

Another favourite from our Spring Dessert Tasting

Maple & Forced Rhubarb ✨
Forced Rhubarb Jam, Blood Orange-Poached Rhubarb, Maple Granola, Buttermilk Sorbet, Maple Foam, and Fried Ginger