Croissant
A laminated pastry with buttery layers and a flaky exterior. Good for breakfast boxes, meetings, and classic café orders.
Danish
A pastry often filled or topped with fruit, cream cheese, custard, or other sweet ingredients. Good when you want variety in a box.
Éclair
A choux pastry usually filled with cream and finished with glaze. Best handled with care and confirmed for availability.
Macaron
A delicate almond meringue cookie with filling. Useful for dessert tables because portions are small and colours display well.
Tart
A pastry shell with fruit, cream, custard, or other fillings. Often chosen for a polished dessert presentation.
Brioche
A soft enriched bread with a buttery texture. Good for breakfast, brunch, or café-style bakery assortments.
Planning note
Names and availability can vary by season and location. Confirm the current menu with Paris Baguette Yonge & Eglinton before finalizing a large order.