Blog from the kitchen

Thoughts and words from the chefs upstairs in the kitchen at The Bookshelf.

July 24, 2013


We have started to make our own desserts in-house. This is exciting for us, but truly bittersweet for us too (pun intended) because the reason we have stopped outsourcing is that the long-time provider of our previous desserts, Eleanor Faulkner, is no longer able to. She was the baker for the original Bookshelf Cafe back in 1980, and we want to thank her for providing years of reliable and quality service—not to mention a delicious carrot cake recipe that will be hard to top.

These are the cookies that we bake for the cinema. Deliciously soft chocolate chip, a true standard. Grab one on the way into the movie and you won't be disappointed. And if you go often enough, you're bound to catch a batch fresh out of the oven, like this one here.

This Carrot Cake is awesome. We took the time to find the perfect ratio of fresh grated carrot, chopped walnuts, and comforting flavours like nutmeg to round this off perfectly. Taking it even further, this cake gets coated in our smooth cream cheese icing and dressed with toasted almonds along the outside and a light sprinkle of toasted coconut on top. Caramel sauce garnishes the plate.

Cheesecake, who can say no? This velvety-smooth dessert is also made from scratch now, and changes with each incarnation. Offered as a feature dessert, we express our creativity by coming up with new flavours each time we make it. Of course we keep it sensible and draw on palatable flavour combinations.

The slice pictured is a dark chocolate mocha cheesecake. That's the caramel sauce showing off again on the plate.

Worth noting: this cake is gluten free.

Cheesecake is one of our varied feature desserts. Our feature dessert will change as we see fit, so you may find cheesecake, pie, or some other delicious monster we've created. Come often, and leave room for dessert!

And while you're here thinking about desserts, drop us a line on Twitter or comment here and kindly tell us what kind of treats you'd like to see made.

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