Hooked on Buttery, Crunchy Fish n’ Chips, Grilled Fish & Salad and More – The One That Got Away Fish House on King West!

1 Comment

The creamy, tangy taste of tartar sauce, the moist flakiness of fresh fish, and the delightful, delicious crunch of hot crispy batter straight out of the fryer – ah, the tastes of fish n’ chips, melting in your mouth.  I LOVE fish n’ chips.  Out of all the different types of classic pub fare out there, fish n’ chips is my ultimate favourite.  I don’t have it often.  Twice a year at best.  But when I do?  Heaven on earth.  And believe it or not, amazing fish n’ chips places are hard to find simply because not all fries are created equal (and I think I can speak for everyone when I say that we’ve all had a less than stellar experience with subpar French fries at least once in our life) and some places just aren’t very, well, scenic.  I know we’re eating pub fare and all but I’d like to feel at least somewhat comfortable in a space that doesn’t look like a janitorial closet married a cheap take-out joint.

Lucky for me, I’ve had some fab experiences with great fish n’ chips and battered fish dishes in and around the city including my personal favourites, King’s Table on Queen East in the Beaches and Jakes Pub & Grille in Markham on Main Street Unionville.  The latest addition to the list?  The One That Got Away Fish House on King Street West!

Even though I’m introducing The One That Got Away for the first time on Ate by Ate, the fish house and I go much further back.  Over a year back.  Which actually isn’t that long ago, but you get the point.  I have such fond memories of my first few meals from here simply because I had them in the company of my fellow icing sugar queens during my time at Le Dolci!  The old studio was literally just around the corner off of King West and Portland Street so every now and then Lisa, Miya, and momma Dolci Linda (and later Irina) and I would grab some delicious fish n’ chips and fish meals from here for lunch.

I still remember the very first time I had fish from The One That Got Away.  It was my first day at the studio and the decision on what to eat for lunch was unanimous: fish!  We all ordered fresh grilled fish wraps with a side order of chips (fries) and thus began a beautiful friendship and journey, not just with the fish house, but with Lisa and Miya and the studio itself.  We had fun eating, talking, and trying very hard not to dribble fish sauce down ourselves.  It simaltaneously feels like yesterday and light years ago.  They were happy memories though and that has what has kept me coming back.

The One That Got Away Fish House is such a seafood, fish n’ chips powerhouse.  Not only do they offer a number of battered fish n’ chips options (haddock, cod, halibut, arctic char, and pickerel), they also offer all of those types of fish in grilled form!  Battered fish, grilled fish…battered fish, grilled fish…I know, it’s a hard decision to make at times.  And to add to the indecision, let’s throw in salmon burgers, fish tacos, seafood chowder, Manhattan chowder, fish and seafood baskets, fish wraps, fish sandwiches, fish and salads, calamari, and crab cakes.  Have I made you salivate yet?  Because I sure am.  Their menu is fantastic!

And prices are pretty average for fish n’ chips and pretty on par with other spots more or less.  Prices for battered fish n’ chips range from $8.99-$13.99, fish wraps, tacos, and sandwiches are $8.49-$12.49, fish with salads are $9.99-$14.99, and chowders and soups come in at $4.99.

It’s a small space, but I enjoy eating here because the people are really friendly and hey, the exposed brick walls have submarine windows on them giving them a cute aquatic feel!  The meals are presented on silver trays covered with cute printed wax paper made to look like fish stories on newspaper.  The quality of food is absolutely fantastic.  The fish is flaky and moist, the batter is crunchy, crispy, light, and buttery, and it’s always accompanied with great salad or fries.  I know everyone has their own personal preferences when it comes to fries (level of saltiness, crispy vs. mushier, beefy wedges vs. shoestring, and so on) but I love their fries simply because they’re never dry or too starchy and I just love the texture and softness, not to mention the herbs and flavour.

I’ve had their battered fish with salad (pictured in the photos; battered haddock with salad), grilled fish with salad, battered fish in a sandwich, grilled fish in a wrap, and their seafood chowder and I love them all.  If I had to choose my favourites though I’d have to say that the fish sandwiches are great bang for your buck (these things are HUGE!  They’re like fish subs), the seafood chowder has so much warmth and flavour, not to mention potatoes and chunky seafood (if you love a hearty, chunky chowder, you’ll be head over heels over it), and the grilled fish with salad is a wonderful, healthy alternative to the battered fish.  I know, I haven’t really narrowed it down to the best of the best but that’s only because it’s all so scrumptious and delicious!

They change up their salads every once in awhile (there are always mixed greens, tomatoes, shredded carrots and sunflower seeds but every so often there will also be yellow beets and other veggies mixed in) and I love the fact that you can choose whether you want battered OR grilled fish.  Oh!  And if you love sauce like I do, you absolutely MUST get your hands and tastebuds on their spicy chipotle mayo and seafood sauce.  HOLY MOTHER OF PEARL.  Hands down one of the best sauces EVER.  It’s spicy with kick, it’s creamy, it’s savoury, and it is just yummy beyond comprehension.  There’s so much more I want to try – pickerel, fish tacos, a fish basket, and more – so this first post on The One That Got Away is just the beginning!

*****

The One That Got Away Fish House is located at 581 King Street West at the corner of King and Portland Street.  They are open 7 days a week: Monday to Friday 11am-10pm, Saturday 12pm-10pm, and Sunday 12pm-7pm.  You can visit their website HERE for more info.

Rockin’ Around the Cake Pop Tree, Have a Happy Holiday… – Christmas Cake Pops at Le Dolci, Part II

7 Comments

Even though making cake pops from scratch from start to finish is a time-consuming, messy, and sometimes frustrating, process, my first afternoon of official cake pop making and decorating was one of the most fun and creative experiences I’ve ever had.  After taking part in yesterday’s Christmas cake pops class at our Le Dolci studio, I was bouncing off the walls with excitement and a newfound creative vigor toward sweets and design and decorating.  I knew it would be fun, but I had no idea I would have THIS much fun.  Those cake pops at the bottom left on the photo right below are mine!  I was completely taken aback in the best way possible and I’m happy that my curiousity and eagerness to learn got the best of me because it gave me a memorable experience to take away.

Although I love cake, I’ll be honest, I’ve been resisting the cake pop movement.  I’m a cupcake and cookies girl through and through and cake pops didn’t whip my cream the way those two did.  I was extremely defensive and resentful over any statement proclaiming that cupcakes were out and cake pops were in (as if!).  I hated any type of discussion that involved the contrived perception of food as trendy and even though I still do, I’ve been able to put aside and ignore those superficial ideas and embrace cake pops for what they really are: baking artistry.  I started flipping through beautiful cake pop books and fall asleeping at night with ideas for cake pop colour schemes and cake flavours dancing in my head.  Nothing could replace or erase the love of cupcakes and cookies, but cake pops were making its entrance into my realm of creativity and I was happy to let it share the same space as my beloved cupcakes and cookies.

Continue Reading »

Jingle Bell, Jingle Bell Cake Pop! Christmas Cake Pops at Le Dolci, Part I

4 Comments

December is just a few days away and we’re getting our holiday baking and sweets decorating on here at the studio!  Every week Le Dolci hosts and teaches several classes (in addition to private parties and events), and these classes include themed cupcake decorating, macarons, cake pops, truffles, and more!  November has already been full of Christmas themed cupcake classes so far and December is full to bursting with more.  I jumped at the chance to take part in our Christmas Cake Pops class today and I had SO MUCH FUN it was unbelievable!  I’ve baked cake for cake pops in the studio and I’ve crumbled it and rolled the cake into balls with frosting , but I’ve never actually worked with the melted chocolate candy melts and wafers and I’ve never decorated or dunked the cake balls into the melted melts with the lollipop sticks in them before, so this was such a fantastic learning experience.

Alongside a wonderful group of ladies, I spent the afternoon stirring melted chocolate, scurrying back and forth between the mini broilers and our studio table (also known as the Elves Cake Pop Decorating Station, just for today!), drizzling chocolate and sprinkling crystal sugar and sprinkles over my cake pops, laughing over demented looking cake balls that didn’t turn out quite right, and enjoying a true hands-on experience from start to finish.  It was such a fun way to unleash some creative energy and it was the best type of environment to experiment and learn in because we all helped each other out and took inspiration from one another’s bite-sized masterpieces.  In the end we all got to indulge in our sweet and delicious creations, which tasted absolutely phenomenal!  I took plenty of photos during today’s class and I’ll be sharing them with you all today and tomorrow, so stay tuned for tomorrow’s step-by-step lowdown of Le Dolci’s Christmas Cake Pops!

Continue Reading »

Swirled Cotton Candy and Fluffy Rainbow Clouds – Floating Around in Cupcake Heaven at Le Dolci

3 Comments

Okay, so I’m a day late with the Vanilla Cupcake Day love, but I promise that this post is worth the extra 24 hour wait!  I don’t know if anyone keeps up with all the special and specific “food days” that come and go every year, but I was gobsmacked when I found out that all 365 days of the year celebrate a different kind of dish and confection!  It was the quite the head scratcher when I started seeing tweets on my Twitter feed about Donut Day, S’mores Day, and a host of other random food days.  I wondered, “how in the world do people know these things?!  And is every day a food day of some sort?” 

Enter my lovely, longtime friend Katrina @ The Demure Muse.  During the summer, she gave me this amazing, super fun book that’s dedicated to – you guessed it – 365 days of food!  Equipped with recipes for every day of the year, the book also includes a “calendar” that’s split up my month and tells you what each and every day is celebrating.  She knows I love food, she knows I love books, she knows I love to bake and putter in the kitchen – she knows me well. 

Yesterday, November 10th, was Vanilla Cupcake Day.  Oh, the humble vanilla cupcake.  So simple yet so delicious and deliciously complex!  Even though I love fudgy chocolate desserts like chocolate frosted cake, brownies, and Black Forest cake, I have to say that between vanilla cupcakes and chocolate cupcakes, vanilla edges out and takes the cake for me.  I love the flavour of vanilla frosting on top of a rich, fluffy golden vanilla cupcake.  I love my vanilla cupcakes fluffy as opposed to dense and cake crumbly, and I especially love vanilla frosted cupcakes adorned with tons of sprinkles!  My weakness is rainbow sprinkles, but I love chocolate sprinkles, crystal/coarse sugar, and anything bright, punchy, and colourful.  

If I had choose what type of vanilla combinations I enjoyed the most, I’d say vanilla cake with vanilla frosting, vanilla cake with lemon frosting, and vanilla cake with thick chocolate frosting.  I know it might sound weird, but I don’t enjoy the combination the other way around with vanilla frosting on chocolate cake quite as much.  It has to be the chocolate on top with the vanilla on the bottom if we’re talking about simple vanilla combos.  When you’re a cupcake lover, you can be very particular!

Vanilla cupcakes and lickably delicious vanilla buttercream frosting in a rainbow of colours are our specialities at Le Dolci and I’m so happy I get to post these photos because they were all done by yours truly!  We had an order of 2 dozen frosted cupcakes to do and my only limitation was to make the cupcakes pretty and fun.  Oh hell, no problem.  I got to choose the colours, the colour scheme, and the overall look.  Oh, this was going to be FUN! 

I was dying to use the gorgeous shade of lemon yellow frosting I had mixed up and I wanted the colour scheme to be airy, fluffy, and cute.  Yellow and blue go quite nice together, but I wanted more than two colours and thought, “Ooo, I’ll do some pink!  Pink, yellow, and aqua sky blue will make quasi rainbows!”  So there I was with my head up in the cupcake clouds of cupcake la-la land when I thought, “hmm, if I want this to look reeeally cute and fluffy, I’ll swirl the pink and blue together to make them look like cotton candy!”  I was so excited about the colour scheme I had to write it down before doing it for fear I would mess it up.  And after frosting them, I got to add some sparkle and glam by dusting edible glitter all over them!

These are the first regular-sized cupcakes I’ve ever frosted and decorated in my life (I’ve done minis before, remember these guys?) and it was SO.MUCH.FUN.  I used the star decorating tip to frost these and used three separate piping bags so I wouldn’t muddy or mix up the colours.  I used one piping bag to do the blue and the blue-and-pink cotton candy swirl, one piping bag to do the pink, and the third piping bag to do the yellow.  I’m right-handed, so I twist and keep the bag taut with my left hand while I squeeze and guide the piping with my right hand in a clockwise direction. 

With cupcake frosting, it’s actually not the piping that’s difficult.  The pain in the butt is actually filling the piping bag!  Whether you’re doing it for minis or regular-sized cupcakes, the filling of the piping bag is a tad on the messy and clumsy side, what with having to roll down the top, keeping the bag open, getting all the frosting in there without smearing it all over the place, and trying to get the frosting as close to the bottom of the bag as possible to prevent wasted frosting smeared up at the top.    After that though, it’s smooth sailing!

        

I’m so excited to experiment with other piping tips and other styles of piping frosting.  And with the holidays coming up, I’m positive there will be many more chances to have more decorating and piping fun with lots of fab colours.  I call these my happy, sunshiney, cotton candy, up in the clouds, My Little Pony-esque vanilla frosted cupcakes with sparkly fairy pixie dust! 😀

*****

Le Dolci is a private studio located at 75 Portland St., just east of Bathurst near King St. West.  The studio hosts cupcake decorating classes and handles catering for both corporate and personal events.  For more information on classes, schedules, rates, and more, visit their official website here and their Facebook page here.

Hitting Up the Weekend Markets! Squashes, Crab Apples, and a Sea of Rainbow Colours at Liberty Village

2 Comments

It’s Friday and the weekend is here!  I’m excited because there’s so much going on with the last of the outdoor markets, Pedestrian Sunday in Kensington, and the spooktacular yummies that await me on Hallowe’en!  I have so much I want to do but there’s always never enough time.  I haven’t even been able to do any Hallowe’en baking for you guys!  Hopefully I’ll have something fabulous for you all on Monday, but for now, I’m chugging away at getting these weekend market photos up!  If you’ve been following the Farmers’ Market series since I started it back in May, you’ll have noticed that many of the markets that I hit up were weekday ones.  It’s a habit from university that it’s still in my blood and a little hard to kick.

While I was in school, my weekdays were flexible.  I would go to my classes on the days I had them, I would attend meetings whenever they arose, and I would stick myself in the library for the day when it was necessary.  Between all these activities though, I would hop around town.  I took advantage of the precious time I had to do things during the school/work week because I knew I would have to succumb to a weekend of work.  Sometimes there was just too much going on during the week to “sit down” and get things done.  Three hour break in between classes?  Sweet, I’m taking a break at the mall.  Classes finished by noon?  Nice, I’m spending the rest of the day downtown.  I would get my shopping done that way, I got to stroll around, and of course, I got to eat.

Pretty graffiti art by Liberty Village

Cupcake offerings at For the Love of Cake!

This habit of rushing around during the week and staying home on the weekends has made it a little difficult for me to get out to the weekend markets this year.  I’m the opposite of most people.  While they can’t wait to get out and party it up, I’m laying in front of the tv tired from the week’s antics!  The reduced transit service in my area doesn’t exactly help matters either.  But missing the weekend markets started putting me in a bad mood so I tried my best to get out to a few of them and I’m so happy I did.  I finally went to Evergreen Brick Works and just recently, I ping-ponged between two Sunday markets in the city: Leslieville and today’s Liberty Village!

Liberty Village is an up-and-coming neighbourhood in the west end off of King Street sweeping the city by storm.  The industrial feel is still very much present, but businesses in and discussion of the area are both steadily growing as more people venture out to explore.  Even though I can’t say that I could spend an entire day in the neighbourhood, there’s some great stuff in the village that I love, such as For the Love of Cake cupcake shop (blog post forthcoming, I promise!), Demo Soap Studio (if you get a chance to check them out at the One of a Kind Show, do it!), and a handful of dining establishments that look great on paper and that I can’t wait to try out.  I went to Liberty Village for the first time in the summer of 2010 and it’s definitely grown in the past year.  I think many people who have an interest in design and architecture will also appreciate the area, in addition to foodies, because the main strip was constructed in a way that makes it very distinguishable from other neighbourhoods in the city.  You’ll just have to go and check it out 😉

The Liberty Village farmers’ market, located in the Green P parking lot just outside the Liberty Market building on East Liberty Street between Atlantic and Hanna Ave., is a sister market to others in the city: Bloor-Borden-Lippincott, Sick Kids Hospital, Ryerson University, and East Lynn Park.  If I had to make a comparison, I would say that the Liberty Village market is a little more similar to Bloor-Borden-Lippincott.  The Liberty Village one didn’t have the ginormous herb table, but I recognized some of the same tables and farmers.  The markets at Sick Kids Hospital and Ryerson are much more different in their offerings.  Liberty Village is more fruit and vegatable centric whereas the market at Sick Kids has waaay more baked goods, and Ryerson has a mix of both.

It was a beautifully warm day when I went (which is a stark constract to the weather we’re having now!), and the market was busy.  The tables were just bursting with beautiful colour and I was so giddy to see two particular things at this market: crab apples and baby squashes!  We’ve all heard the terms “sour grapes” and “crab apple” but I’ve never actually SEEN a crab apple before.  Unless I missed them, none of the other markets I’ve been to have them.  They were adorable.  So cute and small and bright pink-red!  I did a little bit of research and found out that these fruits are wonderful for making jellies, jams, and preserves.

And the squashes!  I can’t get over how pretty they are.  And how good they are to eat.  I saw these adorable baby squashes at the market that were white with deep green striping and I asked the farmers how to cook them.  They told me I could cut them in half, sprinkle a little brown sugar, put some butter on them, and roast them in the oven for about 45- minutes.  Friends on Twitter also made a few yummy suggestions like sprinkling cinnamon on too!  Let it be known that aside from butternut squash soup and Chinese squash, I’ve never actually eaten or cooked things like butternut, acorn, or spaghetti squash until recently.

Once my fall kicked into high gear, my mum started going on and on about how much she loved it when my grandma used to make it when she was growing up and how she had somehow forgotten about it until now.  So we bought some butternut squash.  And ate it.  And loved it.  My dad and brother didn’t really care for it one way or the other, but my mum and I cleaned off almost an entire one between the two of us.  It was juicy and soft and mildly sweet.  In my opinion, it’s more awesome than a sweet potato!  Sweet potato lovers, don’t hate me.  Or throw your sweet potatoes at me.  I just love the flavour and texture of butternut squash more.

The weather this weekend is looking a little nicer, so I’m hoping I can make it out to some fun stuff happening in the city.  Enjoy Friday today and check out the outdoor markets while you still can!

*****

Liberty Village farmers’ market is located in the Green P parking lot on East Liberty Street between Atlantic and Hanna Ave.  Liberty Village is located just south of King Street West and the market is held every Sunday from 9am-2pm.

The Fall Harvest Series – Pumpkins, Apples, and Maple Cupcakes Everywhere! The Fall Market at David Pecaut Square

1 Comment

I have a tiny confession to make: the squash and pumpkins I saw at Dufferin Grove farmers’ market two weeks ago were not actually the first ones I saw this season.  I know, how scandalous of me to tell such a fib!  I had seen the ones at David Pecaut Square by Roy Thomson Hall earlier that morning and had taken so many photos that I just had to put them aside for the Fall Harvest series.  With so many photos of apples, squash, pumpkins, and gourds, it was too perfect to pass up for this series because it’s everything anyone could ever want in a fall market.  There were barrels of squash and pumpkins at multiple farmers’ booths and vendors, little buckets of beautiful, gleaming apples in over 10 varieities in a rainbow of colours (green, yellow, gold, blush red, candy apple red, and purplish red!), potatoes, beans, rutabagas, plums, and LOTS of sweet baked goods!

I knew we already had apples, potatoes, and beans in our kitchen at home, so I didn’t pick up any produce; however, I didn’t leave the market empty-handed either!  You know me, it’s hard visiting a market without bringing something back for the fam or for a friend.  One of my favourite booths at the market, More Than Pies Baking Co. Ltd., had brand new goodies I hadn’t seen at their booth before because almost everything was fall-themed and inspired!  Vanilla cupcakes with maple buttercream frosting, pumpkin spice loaf cakes, cranberry scones, and plenty of cookies and bars. 

I picked up a pumpkin spice loaf and a maple buttercream frosted cupcake and I looooved both so much!  I scarfed down the cupcake right then and there (no, really, I did.  Owner Louise asked me if I wanted a paper baggy for my cupcake and I told her not to bother, ha!) and saved half the pumpkin spice loaf for my boyfriend and brought the other half home for the fam.  My dad enjoyed it so much he finished off the loaf after we all had a slice! 

I can’t get over how much I love the market here.  I was anxiously anticipating the arrival of the fall bounty in all its glory and seemingly overnight, the market transformed into a harvest market just begging to be brought home and turned into warm comfort food.  Summer was enjoyable, but fall has just inspired me in a completely different way and I feel pumped!  Visiting the markets does wonders for your creativity and imagination.  You look at all the fresh, amazing food and you think, “what can I do with it?  How many different ways can I cook with this?  How can I turn these foods into a great meal?”  All I’ve been thinking about lately is fall baked goods!  I don’t think a day has gone by over the last week and a half that I’ve haven’t been excitedly browsing and paging through apple, cranberry, and pumpkin recipes to try out.  I hope you all liked the apple lemon poppy seed muffins recipe that I posted yesterday and I’m so looking forward to adding to the growing collection of recipes I have here.  It’s the first day of October today and that means there’s at least a whole month of fantastic fall farmers’ marketing and baking.  I can’t wait.

*****

The farmers’ market at David Pecaut Square is located at 55 John St., at the intersection of King St. West and John beside Roy Thomson Hall.  The market operates every Thursday from 8am-2:30pm, and will be open until October 20th, 2011 for this year.            

*Formerly known as Metro Square, David Pecaut Square was renamed in honour of David Pecaut, co-founder of Luminato, who passed away from cancer in 2009.

The Cupcake Life – My First Day As the Newest Icing Sugar Queen at Le Dolci Cupcake & Design Studio!

11 Comments

Bags of icing sugar.  Tubs of buttercream frosting.  Cooling racks with fresh, golden brown vanilla cupcakes.  Aprons, mixing bowls, measuring spoons, spatulas, and a mixer that rivals the Energizer Bunny!  I was surrounded by all of these tools, goodies, and everything in between on my first day interning at Le Dolci today and I had such a fun, wonderful time with Lisa and the other ladies learning about the business and getting my mixing and baking on!  For those who saw my happy announcement on my facebook page, you knew about my soon-to-be adventures in flour and frosting bliss, but for those of you who didn’t see the news,  yours truly has joined the Le Dolci team as the newest Icing Sugar queen in their cupcake, baking, and design studio!

Hailing from the UK, Le Dolci is Lisa’s cupcake and baking empire which now resides in the heart of downtown Toronto.  Located on Portland Street between King Street West and Wellington Ave., Le Dolci is a cupcake studio that specializes in teaching, catering, and creating a fun atmosphere to build relationships and baked goods!  Le Dolci hosts and organizes cupcake decorating and baking classes and parties, catering for corporate and personal events, and fun Iron Cupcake challenges for businesses who want to treat their employees to a day of team-building and fun!  Have you always dreamed about getting your girlfriends together for a day of cupcakes, frosting, and decorating with oodles of supplies and yummy goodies at your disposable?  Le Dolci is at your service.  Thinking about ordering cupcakes for a reception?  Done.  Yearning for a creative outlet to learn or perfect a baking or decoraing skill?  Also done!  The studio is so versatile because aside from cupcakes, Lisa and the girls host classes for baking cake pops, macarons, cookie decorating, and so much more.

My first day was so much fun.  With some of my favourite music playing in the studio, I helped Lisa, Miya, and Lisa’s mum with the basics today, making tubs of vanilla buttercream frosting in pretty pastel colours (a tub of white, bubblegum pink, pale yellow, and mint green) and oodles of freshly baked vanilla cupcakes for orders and events!  

Even though I do cupcake and cookie baking myself, this was such a different experience because for one thing, I was using a stand mixer (I use a hand held electric one at home because we just don’t have the counter space in our kitchen for one) and for another, we were making cupcakes and frostings in VERY large quantities.  Thanks to my foodie reading material, I’m well aware that baking in large quantities calls for a different way of measuring out ingredients, using mass “weight” measurements as opposed to cup measurements.  Even though I knew about this very important nugget of baking knowledge, today was the first time I actually had to utilize it and I know I probably sound like a nerd when I say this, but measuring out ingredients is so incredibly relaxing and therapeutic.

I have cake pop making in the near future and lots of experimenting, designing, and baking!  I’ve learned so much on the first day already and I can’t wait to help out in bringing some ideas the others are bouncing around to life, as well as creating some of my own.  It’s going to be a lot of fun posting more photos of everything we’re doing at the studio as we go along, so I’m definitely going to be adding to these posts!     

It’s hard to put into words how much being here means to me right now.  Scrapbooking, food, photographing food, cupcakes, baking, designing pretty things…they all make me so happy.  I’ve never felt good without a creative outlet.  To be soul-baringly honest, my life has felt so empty during times without art in it in some shape or form.  I struggled for years against my parents’ idea of what constituted a lucrative career versus my own aspirations and true loves, and I’ve worked really hard for my happiness.  Sometimes fate works out in peculiar ways and I am so grateful that things worked out and that I’m here, even if it may not forever.  Everything about my time at Le Dolci screams “ME!!” and it’s exciting because it’s just the beginning.

*****

Le Dolci is a private studio located at 75 Portland St., just east of Bathurst near King St. West.  The studio hosts cupcake decorating classes and handles catering for both corporate and personal events.  For more information on classes, schedules, rates, and more, visit their official website here and their Facebook page here.

Special thanks to my friend Sophie for the inspiration for the post title!