Fantail — Restaurant in Toronto

I have a sweet tooth that just won’t quit! The baked goods lined up in Fantail’s window are too tempting for me to pass up.

Fantail’s co-owner, Michelle Turpin, opened the cafe with her brother, Jarrah, in 2015. At the time, it was hard to find a cafe in the city that also did their food and baked goods in-house, which was the norm in their native New Zealand. So they decided to start their own!

Neither had any formal culinary training. Their goods are based on family recipes. “We come from a long line of competitive and exceptional home bakers,” Michelle says. The sweet goods are inspired by three aunts on their mom’s side, while their savoury offerings come from her dad’s side, whose family ran a hotel in Northern Ontario.

Pretty much everything you eat in Fantail is made in-house! From their sauces and stocks to chutneys, jams, custards and caramels. They change up their specials and flavours often. On the day I stopped by with my photographer friend Daniel Neuhaus, there was a strawberry jam and custard brioche on offer.

The brioche dough is started first thing in the morning so that it can proof for a couple of hours before it’s rolled out and layered with homemade custard and strawberry jam. Then it’s rolled up and baked into this deliciousness which you see here. Fantail also makes savoury versions of their brioche, like a pesto, sundried...

Love this joint and the special care taken to create a welcoming space. Details from colour scheme, to drinkware, to upcycled/vintage furniture were all very well-curated. On top of that, pretty much everything we had here was delicious. The focaccia sandwich stuffed with brie, arugula, carmelized sweet onion, roast tomato and eggplant, aioli was surprisingly very tasty. The cheesecake was smooth n' creamy topped with a refreshing berry glaze and very good though I prefer a denser version.The salad and soup was just as good and flavorful, generous portions. That said, you are paying a bit more for the quality grub and ambiance. Check it out, I don't think you'll be...

2025: the café looks even nicer and it’s busier, now it has more seating by the window. The coffee is good with a bold flavour. There are at least 4 vegan options and so many other options, including savoury and GF. The sourdough donut is really nice! The innocent muffin is a bit too innocent & bland for me and it’s vegan GF. The Anzac cookie is nice and crunchy though small.

2024: Nice to see Fantail is open again for indoor seating and a drink & treat with real cups. The vegan option was a brownie which was a bit dry, maybe it was that particular batch. I know someone who’s a fan of their frittata...