September 7th, 2011
Take and Bake
How sweet it is to have the smell of fresh baked pastries wafting from your own oven.
Pascal’s Patisserie’s Take and Bake French Pastries will turn you into a culinary hero. You can take credit for adding the heat that takes cinnamon rolls, pain au chocolat or brioche from frozen package to flaky fabulousness. Pascal Bagioli is the pastry chef who came to Calgary by way of Toulouse in the South of France to develop the winning recipes. Stop by his workshop Fridays between 10 a.m. and noon for Parking Lot Pastries baked fresh from frozen on your way to buying vacuum-sealed packs of six pastries ($15) for your weekend brunch.
You had us at pain au chocolat. —Jaelyn Molyneux
Pascal's Patisserie, 101, 5240 1A St. S.E., Calgary, 403-968-6156, www.pascals.ca
