Roselle Desserts

Butter Croissant

Properly laminated with a shattering crust and honeyed, pull-apart interior — one of the strongest croissants in Toronto by technique alone

Seasonal Fruit Tart

Crisp pâte sucrée shell with silky pastry cream and market-prime fruit on top — the fruit-to-cream ratio is unusually well-calibrated

Canelé

Dark, lacquered Bordeaux-style with a caramelized shell and a custardy rum-and-vanilla interior that stays molten at the center

Pain au Chocolat

Built on the same laminated dough as the croissant, wrapping a generous pocket of dark chocolate that melts into the buttery layers

Seasonal Cake Slice

A rotating layer cake sold by the slice, built around what's in season — lighter and less sweet than Toronto's average bakery offering