The magic began in 1975 when Dufflet Rosenberg began baking from her home for the Cow Café. In 1982 Dufflet opened her first pastry café on the trendy Queen Street West strip - today a Toronto institution and destination for the city's finest pastries and divine desserts.

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FAQs About Dufflet

An alumna of Ecole LeNotre north of Paris, Dufflet Rosenberg continues to be in high demand for guest appearances in Toronto’s leading cooking schools. She continues to travel extensively in search of inspiration and ideas to implement at Dufflet Pastries.

Dufflet’s Queen Street West and Yonge Street cafes operate almost daily, offering desserts, cakes, as well as light lunches. The large Dufflet facility in Etobicoke continues to supply specialty food shops, cafes, restaurants, hotels and more with delicious, all-natural pastries.

In 2012, Dufflet was awarded the BRC Global Standard For Food Safety Version 6 certification in recognition of the rigorous standards of food safety and quality achieved by the production bakery. Dufflet is also officially gluten-free certified and became a finalist at the 2013 SIAL Innovation Award.

Yes, Dufflet cakes can easily be frozen. The cakelets, such as the Gluten-free Carrot Cakelet and Hazelnut Cakelet ship frozen. Take the cakelets out from the freezer a few hours before serving.