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So sad: Vachon cakes are not what they used to be. They changed the recipe!

Dylan | Jan 9, 201512:21 PM

I remember growing up as a child in Toronto and enjoying Vachon's cakes, in particular the "Lune" moons -- half moon cakes filled with fake 'creme'. My recollection of the quality of the cake is very very clear. I have recently bought both the vanilla and chocolate variations of the Lune Moons and have concluded that they have changed the recipe, and a once great fake cake has been ruined.

In particular, the vanilla cake now has that greasy/spongy quality of a Twinkie; and the chocolate cakes have the rough coarse (and also greasy) crumb of a Hostess cupcake. Furthermore the color is different -- the chocolate cake used to have a purplish hue, now it is dark black. In sum, what was once a delightful, soft melt-in-your mouth cake is now a greasy, spongy inedible blob.

My theory is that since Vachon manufactures Hostess products under contract in Canada, they are saving money by using the same batter in their own products. This is very very sad. Why do food companies think that consumers won't notice or taste the difference? I used to be proud to tell my American friends that we in Canada manufactured far superior snack cakes. Sadly, I can no longer make that claim, as the inferior American recipe has now invaded Canada.

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