Marc Thobor began baking as a teenager in Paris, training with some of the best chefs in France before moving his family to Toronto in 2006 for a job at a small café and bakery on Mount Pleasant Road. Two years later, the restaurant closed, but a spot next door was available and Marc opened his own place, Thobor’s Café Gourmand. “My dad was in charge of a real tiny bakery," says Marc’s daughter Shanice who, along with her sister, manage the family restaurant. "So when the owner sold we brought in lots of new things like the chocolates, truffles, the macarons.” They've now expanded their cafes to three locations.
Marc’s wife, Sylvie, handles the pastry side of Thobor’s Café Gourmand. She's an award-winning chocolatier and pastry maker who also trained under some of the finest Parisian pastry chefs. The couple continuously strive to perfect their craft. They often take new courses and travel to Montreal or back to France to work with chefs on how to use new techniques ingredients.
Breads made with the finest ingredients in the traditional French style.
PAIN DE CAMPAGNE (country loaf)
FICELLE DU SUD (white flour ficelle with sundried tomatoes, peppers and onion)
Baguette
(Crispy crust, chewy interior—authentic to the last crumb)
Baguette graines de sesame
(Our baguette encrusted with sesame seeds)
Baguette graines de pavot
(Our baguette encrusted with poppy seeds)
Boule à l'ancienne 300g
(Traditional white flour small round bread)
Boule à l'ancienne 500g
(Traditional white flour large round bread)
7 Grains
(Hearty dark multigrain bread)
Pain Brioché aux figues
(Fresh fig bread)
Organic Whole Grain
Pain au levain
(Sourdough bread)
Pain seigle/miel/raisin/noisette - Honey Rye
(Sweet and dense, honey rye, hazelnut and raisin bread)
Pain de Campagne
Pain à l'olive
(Olive bread)
Pain aux noix de pécan et sirop d'érable
(Maple pecan bread)
Pain de mie
(The perfect white sandwich loaf)
Fougasse
(olive oil bread with tomatoes, mushroom and cheese, ham and cheese, or olives)
Viennoise nature
(soft egg bread)
Viennoise au Chocolat
(soft egg bread with chocolate chips)
Pain Viennois
(soft egg bread with cocoa powder)
Bioche (small)
(sweet milk bread)
Bioche (large)
(sweet milk bread)
Cocoa Bread
(white flour bread, cocoa powder, chocolate chips)
The Blue Bread
(white flour bread, blueberry and potato purée, raisins)
Croissants, brioche and more flaky delights for brunch, lunch or breakfast.
BRIOCHE FEUILLETÉE
BRIOCHE CHAMPIGNON (orange blossom, candied orange, hazelnut, almond and prune)
Butter Croissant
Pain au Chocolat
Almond Croissant
Almond and Chocolate Croissant
Raisin/Chocolate Pin-Wheel
Pisatchio Pin-Wheel
Cream cheese and blueberry Pin-Wheel
Chausson aux Pommes
Apricot Danish
Honey and Almond croissant
Coconut and Banana Croissant
Brioche Chicago
Kouglof -small
(brioche with raisins and almonds)
Kouglof -large
(brioche with raisins and almonds)
Pavé Gourmand
Brioche sucrée
Here are a few of our pastries. Stop by the Bakery to see everything we have!
L'heure Bleue
Blueberry lady finger, raspberry and blueberry jelly and a jasmin mousse
Le Raffiné Chocolat
70% dark chocolate flourless biscuit, 70% dark chocolate crémeux and 70% dark chocolate mousse
GLUTEN FREE AND NUT FREE
La Forêt Noire
Chocolate Brittany shortbread, 70% dark chocolate mousse, Morello cherry confit
Le Flambé
Hazelnut crunchy, banana mousse, flambeed bananas and hazelnut dacquoise
Le Versailles
Sweet pastry, homemade fig confit, lady finger soaked in raspberry syrup, fig and raspberry mousse and pistachios
Le Bounty
Coconut dacquoise, 41% Alunga milk chocolate mousse and a coconut crémeux on a Linzer biscuit
Le Vendôme
sweet paste, almond cream, lemon cream and pistachios
Le Flandrin
Almond dacquoise, white chocolate croquant, 58% dark chocolate mousse and chocolate sponge cake
Le Mille Feuille Vanille Framboise
puff pastry, pastry cream, fresh raspberries and vanilla Chantilly
Le Bastille
White chocolate bavaroise with raspberries dipped in kirsh, on a milk chocolate praline with a dark chocolate ganache and an almond dacquoise
Le Royal
Hazelnut dacquoise, chocolate croquant, dark chocolate ganache
Le Saint-Ho
Puff pastry, caramelized choux with praline pastry cream and vanilla Chantilly
Available for 6, 8 or 10 ppl
La Religieuse Tutu
Choux paste, vanilla light pastry cream, vanilla fondant and chantilly
All Our Chocolates are made in our premises by our chocolatier Sylvie Thobor
Our Chocolate Showpiece of 7.468 KG made on our premises by our chocolatier Sylvie Thobor
Boîte de Chocolats
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All looks good, all seems good, all IS good. I have not tasted all their products but among them, one of my favourites is the 'quiche leak-feta'... just delicious. As per said before their expresso is the best of Toronto. Try it with one of their excellent 'chocolate éclair"...
The Galette is very nice, fresh and lots of almond filling. the pain au chocolat is very nice too.
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