The Best Danishes in Toronto

The best Danishes in Toronto are made, like other viennoiserie pastries, with a laminated yeast-leavened dough that turns flaky and airy, like a puff pastry. Finding that perfect combination of flour, yeast, milk, eggs and the ever-important butter is what marks a truly stellar Danish from an average one: The effect should be a fluffy flakiness and buttery taste, but not overly sweet. In North America, the Danish is most often topped with fruit, custard or sweet baker's cheese, while in the native Denmark, chocolate, jam and marzipan are used.

Funnily enough, the Danish isn't even really Danish. It evolved around 1850, after bakers in Denmark went on strike and bakeries were forced to hired foreign workers, mainly Austrians, who incorporated their talent for making that wonderfully flaky, croissant-like pastry. Danishes made their way across the Atlantic around 1915 when they were baked for Woodrow Wilson's wedding by L.C. Klitteng. Klitteng also popularized the Danish in a series of New York restaurants, and thus began the pastry hit we know today.



Here are the best Danishes in Toronto.

See also:

The best croissant in Toronto

The best bread in Toronto

The best baguette in Toronto

The best challah in Toronto

by Erinn Beth Langille via blogTO