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Ontario (inc. Toronto)

Frangipane's Gruyère tart has changed for the worse


Restaurants & Bars

Frangipane's Gruyère tart has changed for the worse

dr_t | Nov 15, 2007 06:32 AM

the dupont/spadina patisserie Frangipane used to have these Gruyère tarts i loved! you could tell the cheese was good quality and the pastry she used was very good.

well, that's changed, and the pastry is now made from a mold and the cheese poured into the centre, which is definitely a step or two down from the original where the pastry was handcrafted, you could say, with cheese stuffed around the edges.

the pastry looks and tastes different, as well as the cheese filling. i don't know if she changed a bunch of ingredients but all i know is it's not the same.

the one i got today (plain cheese) was contaminated with meat (from the prosciutto and onion ones i'm assuming). there was no actual meat on the croissant, but anyone who hasn't eaten meat knows what the residual taste of meat juice contamination tastes like. from vegan and back, i am well aware of this taste. as someone who doesn't eat pork, this grossed me out so much i had to stop after three bites of my Gruyère tart to write a review! that's how much it offended me.

their cakes are high quality and good. not too sweet. the frangipane tarts are good too, especially the cheesecake ones. i like them for their sweets but their croissants and Gruyère tarts should be skipped over (except maybe the almond one, which is good too).

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