Set among the scones, muffins, cinnamon buns, wicked cakes and breads at Vancouver's Giovane Cafe and Bakery is the Sugar Bun. A force to be dealt with.Created and perfected by manager and pastry chef Dawne Gourley, the voluptuous sugar bun is part doughnut, part sweet bun, with a good dose of divine deliciousness. Made from brioche dough, the creature, about as big as a baseball, is baked with a little pastry cream to create - as Gourley notes - steam and space. Perche? Wait for it.
Once baked, the bun is brushed with melted, clarified butter, rolled in granulated sugar and then......... filled with more pastry cream. You need space for that.
A sense of decorum is needed if sitting in the cafe with the sugar bun. In this instance, I find a knife and fork essential. Otherwise, what you do in private is nobody's business.
Baked daily and selling out fast, this unique Vancouver treat kicks those creme puff joints to the curb.
A sense of decorum is needed if sitting in the cafe with the sugar bun. In this instance, I find a knife and fork essential. Otherwise, what you do in private is nobody's business.
Baked daily and selling out fast, this unique Vancouver treat kicks those creme puff joints to the curb.Giovane is located at the new Fairmont Pacific Rim, 1038 Canada Place. Go get one.
Shelora - thanks for sharing your favorite treat at Giovane. Now I know what to order when our meetup group gets together there.
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