The Tempered Room

05/11/2024

Wow. That was amazing.

We are so sorry for the lack of pictures and posts of the delicious pastry or the pop up or even the plants, but we did not expect today!
We were blown away. Thank you to those who came, and those who sent their family and friends. In fact it was so unexpectedly great that...

We're thrilled to announce we will be back at TOMORROW May 12th Mother's Day! It will be the same menu minus of course any prepackaged items which are now in a better place. You can make your own box though! We will also have the planters and pots made of chocolate (see last post). And our ridiculously sentient toddlers and hopefully mother will be there visiting for the second half.

Thank you always to my mum for tucking Amara and Anouk under her loving wings this weekend. We can't wait to give you your Mother's Day the weekend after the holiday weekend - as is tradition for many with family members working in service.

Love love love love love

See you guys tomorrow at the Gardens, and online tomorrow evening after the event. I will definitely check my dms so I can update you guys on the stock. That being said the information isn't very good for long as we learned today. We're definitely new to market life, and clearly not used to not being right next to a kitchen to just quickly fix something or make more. It's a thrill. Thank you to everyone at Edwards Gardens once again for the extremely motherly welcome and to the customers for their feedback ♥️🌷🍉

05/10/2024

Surprise!
We're not quite fully out yet, but peeking from the bushes atcha.

We would say mark your calendars. But it's tomorrow. Tomorrow May 11th we will be making a slightly variegated re-appearance at the gorgeous Toronto Botanical gardens for their Mother's Day Palooza.

Over the past couple of years, we’ve raised, propagated, and potted hundreds of lovely houseplants of all sizes. And man are we done with these fussy Aroids. Jk jk. House botany is now our side birch. Here if you need to know anything about seducing tropicals.

Alongside we will be offering:

Mothers day choux box $18
4 choux aux crèmes. Flavours:
Mousse au chocolat - honeysuckle honeycomb
Strawberry fraisier - hibiscus marzipan
Paris brest - birch and maple hazelnut
St. Honore - orange blossom caramel

Strawberries and Chocolate - $10
Luscious spindled fresh red fruit, each a juicy find, paired with melted chocolate ambrosia

Chocolate Terrariums - individual $12/ Planter (Approx 13"x 2") $48
Our obsession with colonial pastry combined with botanical reverence. Each bite represents a different French dessert, cultivating a patisserie garden within a tempered chocolate encasing. Flavours: Opera, Mont Blanc, Frasier, Paris brest, St. Honore

Wild Herb Quiche:
$8 (indv.) and $24 (3-4)
Portabello and porcini, caramelized fennel, parmesan, thyme, tarragon - Truffle it up, optional, no cost

Harrass [email protected] to get some for tomorrow, or just DM to check stock before heading over. Not that we will be the highlight of the event, have you guys picnicked at Edward Gardens yet? It's STUNNING.

Pick up is also possible May 12th , but without our pop up in effect.

Ok back to the oven. It's been an era but this feels SO natural. See you on our stories! We will take a gorgeous picture of anyone attending tomorrow for our Sunday highlights ♥️🍉

05/10/2024

Father’s death, solar eclipse, broken head, broken ribs
Imperialism, Palestine, capitalism, pipelines
Covid masking, trucker noise, Amazon kills it’s employees
Loblaws profits, Illegal arrests, BPD, BDS

COP26, campus protest, native poisoning, two s*x
Preschool life, tiktok, AI takeover, weapons stocks
Skin bank, islamophobia, weapons testing, homophobia
Evil empire, genocide, another family su***de

Tdot OD, ICJ trial, tech boom, transit lines
Police brutality, small biz debt, govt unmasking, Space X
Zionism, big pharma wars, climate future through the floor
Rent price gouging, media wh**es
I can take it, give me more

We didn’t lose our fire, 
We kept our ovens burning and our butter churning
We didn’t vanish forever,
Though we tried to fight it
Our intemporal spirit 
It will still go on
And on, and on, and on, and on
And on, and on, and on

What did we miss? It’s been 2 years since our location in Parkdale closed on us, and our wounds are begging us to stop licking them. We lost the brick and mortar, but happy to report not our souls. We since packed up and moved north to the great white Bayview Village/ Henry farm area. For two years we have worked some wild jobs and seen the mask of global propaganda crumble, watch liberals and alt right become one against humanity… and have been in full revolution mode. All while raising our toddlers and rare/variegated plants (more on that in the next post).

Day and night we think about returning, arms full, in some way...even if it's not the same. It could be so much better. Corporate collabs and working for the man has never been our cup of mousse au chocolat... so we have finally put together a ‘lil kitchen to create out off. Stay tuned for pop up announcements, micro event catering openings, and a limited menu that we will release every season/special occasion. We missed you. From the messages we know you missed us. Our community has always responded to us, and grew from Parkdale to all over the GTA. We rise from the ashes, starting with a surprise this Mother's day Weekend. Our business is now called The Intemporal, and the Tempered Room is now officially an online hub for pastry in Toronto. Welcome.

11/29/2021

Now that everyone is all nice and snowed in...
It's time. The first release is here. Orders are officially open for the first half of December.

Soon available to order for the second half of the month - Noël en Fôret TTR:
Bûche 2021, roasted chestnut Mont Blanc, Tempered Chocolate Cabin, Christmas croissant pudding, TTR brown butter eggnog, sticky caramel croquembouche

Link to website in bio.

11/21/2021

TTR Head Chef Austine DeSouza
B.E.A.S.T.

Every professional kitchen has that one person that everyone automatically defers to because they are an absolute culinary force of nature, and nothing fazes them. For The Tempered Room, that's Chef Austine DeSouza. No question, this is the most talented, knowledgeable, skilled, and youngest pastry chef in the city with a rank this high.

Chef Austine has gently and patiently trained countless students and pastry chef hopefuls. Chef Austine held down the fort and got us through the pandemic, Chef Austine sent us straight to the top of multiple pâtisserie rankings in the city.

You know his food well, so now please know his name, because he's going to make all of Toronto proud one day. If what we do brings you joy, please join us in thanking this hard working and self sacrificial skilled tradesman:

OUI CHEF, YES CHEF, MERCI CHEF, THANK YOU CHEF

11/19/2021

Gifts of clementine and chocolate, meringue and sableé, thyme and poppy....

Individual portions of TTR Chocorange available in house
Limited quantities, first come first serve.

Holiday offerings have commenced. If it's not on the online shop, it's not available for pre-order yet.

11/09/2021

How we have managed to overcome the absolute chaos we have to earn the top spot on the most definitive list in the city, all while providing a safe space for many other amazing operations to startup/survive/thrive... we won't know till we are well out of the wild woods. The sacrifices made were clearly worth it.

We're dead serious about wanting to make Toronto THE international destination for the best pastries. Check with anyone who's been to Paris - we think the croissant competition here is legitimately stiffer. And with Toronto businesses embracing the 'together we rise' motto (pun intended), there's no stopping this city from becoming the most layered in the world (pun regretted).

Thank you for all your hard work, and for being such a beacon, especially during these dark times for our industry. Thank you to all the food bloggers who shared our creations so enthusiastically. Thank you to our team, customers, community, family, and suppliers for working so hard to make this happen
Roncy/Parkdale/Junction , we love our small businesses 🙏🏽
Parkdale Community Updates 💚

Vive la révolution

Toronto Life 100 Best Food Shops issue available on newsstands right now, or at as of next week. Photos by the ineffable of

09/05/2021

Alright, we're ready to go

Our chefs and pâtisserie and website are no longer in maintenance mode

Link in bio
Hours on Google

Vive la révolution

12/07/2020

TTR (The Tempered Room) limited edition Festive Croissant box - 6 large, premium viennoiserie

-Candied citrus meringue
-Golden honeycomb croissant
-Pain au ferrero & amandes
-Cranraspberry aux amandes
-Roasted chestnut Mont Blanc
-Truffled fig and black walnut

Pre-orders now open for pick up or delivery for the month of December. Please keep in mind most places will be closed between Christmas and New Year, and we must cease taking orders when we reach capacity. All items can be frozen beautifully.

TTR website (link in bio > pâtisserie menu > festive offerings

11/30/2020

Chef Greg Laird has a thing or two to say about how we've managed to make it this far, and about our personal right and freedom to be able to drunk drive

While some businesses openly disregard public health guidelines and open illegally, Melissa Nakhavoly takes a look at how those who are complying are using crowdfunding and the generosity of neighbours to stay afloat.

07/28/2020

Introducing TTR ### Apocalypse fermented hot sauce (v, gf, nf).

Every colourful family has that one hero in it that can take more heat than anyone else in the world, and no hot sauce will be good enough for them. Those hot enough just never taste all that great. We developed this hot sauce to break those very barriers and satiate a loved one's burning needs.

Unfermented hot sauces are easier and quicker to make, but they're not as good. Fermentation and chilli peppers both have countless health benefits, but what we really care about here is that otherwise unattainable umami, a bright acidity, and a deep, complex flavor that develops slowly with time. Fermentation has different effects on each ingredient, resulting in a complex flavour profile, and insane deliciousness when you hit the right combination. This is how it transforms our three main ingredients:

- Capsicum mellows out with the process, in fact it's very difficult to find a fermented sauce that isn't just all flavour and no spice. It's so frustrating when you buy a bottle that advertises heat and it's anything but. Not in our house. We use undiluted bird’s eye/piri piri/thai chili; Scoville heat units: 100,000 - 250,000, and we err towards the latter. Though this chili has many names and associated undertones, it boasts one real flavor: intense spice. TTR hot sauce will be straight fire right onto the cold winter months.

- Garlic develops a sweet, caramelized flavour similar to when it's slow roasted, while maintaining the freshness and intensity of raw cloves, without the lasting acrid blast.

-Amba is a beloved condiment in many parts of the world, and for good reason. The good bacteria feeds on all the sugars in the mango and removes them, leaving a behind a fresher, savoury version of the fruit that binds together flavours, and enhances the heat.

You'll need a small spoon, and don't be generous. It pairs incredibly well with wildly diverse cuisines. Combine it with our garlic aioli, and you'll never make any other dip with your fries. Add it to your recipes for depth. As it is in our homes, we are confident it will soon become known as 'the good hot sauce' in yours.

07/24/2020

life is pain

au chocolat