la cornetteria

lacornetteria. you’ve probably heard of this tiny italian patisserie before because of their zeppole. ah, the famous zeppole that makes an appearance only once a year, for a one month limited time only. come march, italian bakeries from all over repurpose their ovens to produce the little puff pastry almost exclusively, popping them out at a dizzying pace. lacornetteriahappens to make some of the best ones. tiramisu tiramisu lately, i’ve been a frequent patron of the tiramisu . ultra creamy, the cake is jam packed with thick, mascarpone cheese that makes each bite pillowy and and rich, coating the tongue with the unmistakable taste of coffee and a hint of cocoa. it’s light and not too sweet either, which makes this a favourite amongst those who like their desserts a little less sugary. this version of tiramisu places less emphasis on the core ladyfingers element, delegating them to hold the bottom layer together and provide the middle layer with some airy stability. the small versi

i had heard that lacornetteriain little italy was serving up their own version of the infamous cronut, or as they call it, the cronetto, so i ventured over there one afternoon, only to be disappointed that they were sold out. my heart broke a little, staring at the barren tray behind the counter. i was informed by the staff that they typically sell out by 2 o’clock on weekdays, but that that day was particularly busy, so they sold out sooner. she suggested i return on a saturday when they make a larger batch of them. she said if i came before 11 o’clock, i would be pretty much guaranteed some. luckily, my first visit was on a friday, so i didn’t have to suffer too long.

tiny for its price. went to try out the much hyped "cronuts/cornetto" from la coretteria. located in the little italy of montreal, lacornetteriais an adorable little cafe that specializes in italian desserts. to be honest, i was expecting the cronut to be much bigger for $4 (considering we finished it in about 3 moderate bites). the pastry itself is nice and airy with a generous amount of custard filling on the inside. but as sweet as it is, its definitely not worth the price or the hype. the croissant with the cream filling on the other hand, was an excellent treat.

ever since the introduction of cronut by a french pastry chef in new york, the world went all crazy mode! and because montreal is part of the world (no, really?), we have been infected as well! and a mysterious force of curiosity has pushed me to pay a visit at lacornetteriaat 10 am on a saturday, after being warned that they sell out the cronuts very early during the day. here they are. the precious little things. we were asked if we wanted the mysterious flavor. i asked them what flavor is it and only to be answered with “it’s a surprise!” worst surprise ever. it doesn’t taste as good as their regular cronuts, which has custard cream pipped inside. here’s the picture to see the croissant like doughnut. the verdict? is it worth 4$? no. this is outrageous how expensive these cost. i really think the market is milking this trend. texture? it looks different giving you an impression the insides would give you croissant vibes. but no. it doesn’t. once i bite, everything comes together l

while lacornetteria’s cornetti are celebrated all year round, the spotlight shifts to their awaited zeppole come march. they’re traditionally consumed on saint joseph’s day, but this little italy bakery extends tradition by hooking us up with these italian pastries all month long. that’s what’s up.

this morning, i got the opportunity to go behind the counter at one of my favourite italian bakeries to see the production of these little delicacies. alex, from lacornetteria– located at 6528 st. laurent, just at the front door of little italy – invited me behind the looking glass to see how these time-honored desserts are made.