Now don’t get me wrong, here in Edmonton we have some delightful culinary spots that I am fiercely loyal to (Tree Stone Bakery, Cafe Leva, Culina, Viphalay, The Red Ox Inn, Acajutla to name a few), but we certainly have had some gaping holes and can’t expect to find the same variety that a populated city like New York can offer (like a counter service shop that has dedicated itself to turning out perfect porchetta sandwiches, cleverly called Porchetta). That is why I could not be more delighted to have intersected with friends on the same mission for sweets, and to have enjoyed a chilly October Saturday afternoon right here at home in the newly opened Duchess Bake Shop on 124th Street in Edmonton.

After treats at NYC’s Balthazar Bakery and the post-Paris constant craving for Pierre Hermé macarons, I am in a constant state of lusting after proper French sugar delights, and I am rejoicing in the fact that they have finally arrived in grand form in Edmonton. Duchess Bake Shop is a simple and elegantly decorated space with high gilded ceilings, a shabby chic chandelier, clean white lines,  and a well appointed pastry case that highlights their beautifully executed creme tarts, croissants (almond croissants and pain au chocolat which they were sadly sold out of….I will be back to sample the almond paste filled double baked almond croissants with a secret wish that they will be as delicious as their counterparts at Thomas Haas in Vancouver), duchess signature petit gateaus, madeleines, florentines, and of course, macarons.

With anticipatory glee, we ordered a plate of macarons in all four of the remaining flavours of the day: chocolate, strawberry, pistachio, and lemon. With word that they had sold out of the lavender and salted caramel, and with a rose flavour in the works, I knew I would be back soon for more. For those who have not had the pleasure of enjoying a macaron before, do not confuse these with the sugary coconut and chocolate bonbon that we call a macaroon here in North America. Wikipedia describes the macaron as “dating back to the 18th century, macarons are a traditional French pastry, made of egg whites, almond powder, icing sugar,  and sugar. This sweet pastry came out of the French courts’ baker’s oven as round meringue-like domes with a flat base. Macarons are sandwich-like pastries made with two thin cookies and a cream or ganache between the cookies.”

The crisp, chewy, soft goodness of these well executed macarons, combined with the excellent ganache fillings that are not too sweet, and are naturally flavoured, was just the post-holiday medicine this girl needed. Add to that excellent cafe au laits and a nice selection of black teas, and Duchess Bake Shop gets two sugar coated thumbs up. Exquisite French Pastry Shop? Check. Now if only someone would open a good Jewish deli……