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Breakfast Lunch Pastries Treats Wedding Cake Contact

 

As well as the above sweet temptations, we also serve breakfast from Monday to Sunday as well as a light lunch which includes such items as assorted pastas, sandwiches, salads and pizzas and daily specials. We also prepare our homemade gelato on a daily basis, which is yours to enjoy in eighteen flavors. During the summer months, we open our outdoor patio for added convenience to our customers.Our Wedding Cake Gallery can be found just upstairs from the pastry shop and it has quite a variety of wedding cakes on display so that you can actually visualize what you want your wedding cake to look like. You can choose from the variety of wedding cakes you see before your eyes or you can create the cake of your dreams.

The co-owner and chef of Pasticceria Gelateria Italiana is award-winning Pastry and Chocolate Chef, Joe Calabro whose expertise ranges from such skills as working with chocolate, marzipan, pastiage, rolled fondant, sugar techniques, as well as all aspects of baking and cake decoration. Joe Calabro is a member of the Canadian Federation of Chefs, a member of the European World Master Chefs Society and member of Les Toques Blanches International, which is known worldwide. In January 1998, as a member of Team Ontario, he attended a fund-raiser at the James Beard Foundation in New York City which was a huge success. He has received his certificate of qualifications from the Province of Ontario. In the past he has been asked to teach students at Algonquin College and to judge students upon completion of their final dessert course at Le Cordon Bleu Cooking School in Ottawa. Joe has been competing in culinary shows throughout Canada and the World since 1988 from which he has brought back numerous medals as well as new experiences and fresh ideas. He will try to help make your wedding day a very memorable one, as well as any other special occasion, whether it is your first anniversary or your child's first birthday. We invite you to come down and visit us.

 

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