Customers Comments

"I also had the pleasure to observe the mastermind of Dessert Trends, the famous Chef Donald Duong (Gold Prize at the 2004 Culinary Olympics in Europe) greeting his old customers and earnestly discussing wedding-cake particulars with new clients. All around Dessert Trends one can see evidence of his art – colourful translucent figures made of pulled and spun sugar, many-tiered celebration cakes decorated with incredible complexity, shelves of elegant sweet gifts. Chef Don has made cakes for the Pope, the Queen, and the Prime Minister – and the orders evidently keep pouring in. Meanwhile my husband was enjoying a raspberry cheesecake with a wonderful mixed fruit coulis (although I noticed that chocolate mousse was served in the same way – which doesn’t work for me), but pronounced it a bit too sweet. And finally my pancakes – actually my pancake – came. It was a killer of a pancake; golden, enormous and plump with whole apple quarters baked in its batter, and reminded me of the French peasant apple pancake matafan, only much more sophisticated, but its size nearly finished me off. The only thing that rescued me was an espresso – amazingly good."

Dessert Trends is a experience within itself ! As a bride-to-be Don and his Staff were there to reply to my many inquires, offered great advice and even scheduled a tasting session with no sense of pressure or annoyance. My Fiance and I attended our tasting session in Toronto and was greeted by some of the most aromatic fragrances imaginable..it was as if we were kids in a candy store. From sculptures to hand-blown sugar creations not to mention the cake designs, we were truly blown away by all that we saw. We sampled around 4 various flavors ranging from traditional vanilla to exotic passion fruit and honestly I wish that we could have incorporated them all, but it wasn't possible. Dessert Trends is really a good option if you are trying to watch your budget but not have your guests aware to as much, we were able to pay in installments and even will be able to return for our 1st year anniversary for a complimentary miniature version of our wedding cake.

This was our best decision by far!

The chef is a european culinary school trained, with a gastronomic family history. this is reflected in the heavily french influenced dishes. if you familiarize with the restaurant, the service is as good as it gets and they have custom ordered banquets, gatherings, and catered services. just let the chef know what you like. On their regular menu, i recommend the french onion soup which has the right flavor and isn't loaded with salt. their roast mushroom phyllo tart is another favorite, with rich melted goat cheese. Dieters be warned: the "richness" aforementioned does mean a grease fest. "lighter" options for waist-watchers include their daily special fishes - just request for it to be pan-seared or whatever the heck you want. Another favorite is their seafood linguine - the sauce allures customers 4 tables away. Speaking of tables, the place is a bit cramped; given its popularity do make sure to book in advance. and now the desserts - you can basically pick anything and won't be disappointed. my favorites are the lemon creme brulee and homemade gelato. they have exotic flavors like passion fruit and guava, and for the indulgent i strongly recommend the madagascar vanilla, cafe latte and chocolate.

We used Don for our wedding. Aside from us, the cake got the second most attention. It was stunning to look at and delicious to eat. We had children and adults alike coming up to the cake and asking if it was real, then taking pictures of it. After a lot of looking around for cakes we found the pricing to be extremely competitive and Don and ease to deal with. I would highly recommend any one shopping around for special occasion cakes (or any for that matter) to make this place one of your considerations....you can not go wrong.

Wow ... I was at Dessert Trends Cafe at 154 Harbord St (at Brunswick) on the weekend and was amazed with what I saw and tasted. Chef Don is incredible ... his pastries are to die for! The lunch was awesome ... possibly the most delicious and wholesome meal I've had in a real long time. The place is quite busy from noon till 2:00 ... so i'll be going after 2:00 in future weekends. It is the same business as the Weston Rd location. It has been nicely written up in several newspapers recently ... but it took me a couple of months to make the little trip there. Chef Don got the top prize at the Culinary Olympics in 2004. Fresh pastries and croissants come down to the Harbord location in the morning. Things are going so well there that I heard talk of another Dessert Trends location in a few months. I lived for six months in Paris ... and feel that being at Dessert Trends is like a fast trip to Paris.

"I picked up some assorted pastries and a 7" cake (chocolate passion !) on Sunday morning for a suprise birthday party. They looked amazing and tasted even better. Everyone raved about them. I now where to get a great whenever I need one. thanks Dessert Trends for making the party memmorable ."

My husband and I have heard so many great things about your cakes, pastries and weekend brunch. We were amazed with your brunch last Sunday ... we don't know of a better place in town for brunch. Two days later we just had to try your place for dinner ... and to our surprise it was even better than the brunch. We can't wait till you get your liquor license. We'd be a lot happier if you were in the north part of the city. Thanks for being here!

Awesome!!! The lunch and brunch at DT Bistroare amazing. I'm really looking forward to them openning in late March for dinner. Hopefully they'll have their liquour license and corkage option soon. The exceptional pastries, bread and biscotti (the best in the GTA) were originally what brought me there in January ... but it's the lunch and brunch that I enjoy the most now. It's a real unique culinary delight that we Torontonians should be extra poud of! Thanks DT!

"10+++ Wow ... what a place! I live in Oakville but have heard many great things about Dessert Trends in the past year from several good friends ... but it wasn't till yesterday that I was finally able to truly 'experience' the place. It was quite busy in the afternoon but quieted around 3:00. There is so much to experience there. The French Toast is definitely the best I've ever had in my life (and I've tasted French Toast at over 50 places in US, Canada and France). To my delight the Chef has recently introduced gelato and ice cream ... which is equally impressive. The Chef lived in Italy a few years ago and created some amazing new flavours there. We also tried the apple galette and raspberry tart (mmmm!). I saw the Gold Medals that the Chef won at the most prestigious culinary cometition in the world ... the 2004 World Culinary Olympics. Not sure why the papers haven't discovered this place yet. The servers were friendly and quite helpful (for such a unique Patisserie/Bistro). When they're licensed in October I'll certainly be going there for my monthly ladies night out dinners. Thanks DT ... please consider opening another store in Oakville ... we'll welcome you with open arms!!!!!!! ."

We took our mothers to DT Bistro yesterday for lunch and we all just loved it. We got our wedding cake done by Chef Don in '06 and people are still talking about it. The Bistro/Patisserie is so clean and well decorated. We each chose a different item for lunch, which was smart, since everything there is great and reasonably priced. We even tried some gelato flavours on the wintery day and enjoyed it as well. We'll be going back on Sunday to try out their Brunch which we hear is also exceptional. The servers Jennifer and Laura are pleasant, fast and appear rightfully proud of to be working in such a unique place in Toronto. We're looking forward to trying their dinner in April when they'll be licensed.

"As planned we did return on Sunday to try out the highly acclaimed Brunch. Wow! Unfortunately we arrived at 1:00 and had to wait fifteen minutes to be seated. The wait was well worth it. The four of us again tried different menu items and were extremely pleased with everything. We've concluded that everything the Chef makes is impressive. The croque monsieur and French toast were our favourite but we will be back to try other options. We have no idea how one Chef can be so talented making so many pastries, cakes, gelato, lunch, brunch and dinner and many other things. We couldn't help but look around in the bright room to see so many innovative dishes and grateful customers and to discover why this place is becoming so popular. If we didn't get our wedding cake from Don we would likely never have discovered the place. If you go on the weekend we suggest you go before noon. Thanks Chef Don and thanks YummyBaguette! "

It's great to see that DT Bistro finally got their liquor license. They have a nice selection of wine and beers. The place is a great place at night to bring friends, since I always know that whoever I bring will be equally impressed with the charm, pastries, gelato and whatever may be on the menu. Hopefully they'll starting serving complete dinners soon since their lunch and brunch items are all awesome. I've never tried their dinner menu but have heard from others that it is where the Chef can best expose his incredible talents. I was told that he's moving to NYC next year to run a Patisserie/restaurant but hope that he will not go.

Princess for a Night On June 29th, Dessert Trends made my 40th birthday wishes come true! As a gift to family and friends, I rented out Dessert Trends to celebrate my 40th birthday in style. And what style it was! From the three-plated appetizer to the extraordinarily superb entrees, to the best gelato I've ever tasted, the event was seamlessly orchestrated. And, in true Chef Don style, the cake was a masterpiece--designed and decorated to fit my personal tastes and style. It was my dream birthday party and DT made my dreams come true. From beginning to end, Chef Don, Wayne and the whole DT staff made me feel special, and I know my guests felt the same way. I will be forever grateful!

I Had my annual luncheon party yesterday and I have to say that the highlight of the event was definitely the Yule Logs (Bûche de Noël) that Dessert Trends made. They make the best Yule Logs in Toronto – or any city that I have ever lived in. I was surprised to hear that they have been making such for over ten years. I seemed to be the only person that had never heard of Dessert Trends. The selection of mini-French pastries were divine and the specialty cookies and biscotti were equally exceptional. I’m looking forward to visiting their Patisserie over the holidays. Kudos to the Pastry Chef for doing such an impressive job and thanks for getting us into the festive spirit.