Back when my wife and I lived in the U.S. (Boston) we used King Arthur unbleached cake flour for cakes (http://www.kingarthurflour.com/shop-i...) and King Arthur pastry flour for pies, croissants, etc. (http://www.kingarthurflour.com/shop-i...).
Note that these are NOT the same thing! The cake flour is a higher-protein blend than the pastry flour. The cake flour is milled from harder wheat, too.
In the GTA, we can only ever find so-called "cake and pastry" flour -- see attached photo, taken 2014-03-22 in a Loblaws. It produces worse results for cakes AND pastries (especially cakes).
Any thoughts? Anyone know of where you can get real cake flour? King Arthur brand would be awesome. I've also heard of Swan's Down cake flour, but can't find it anywhere (someone long ago on Chowhound recommended T&T http://chowhound.chow.com/topics/105378 but I can't find it in my Cherry St. T&T).
I know you can order King Arthur online but it's expensive to ship internationally, and for flour, you don't want to be stocking up on a two-year supply at one time in order to save on shipping!