Fous Desserts has been quietly raising the bar for pastry in Montréal since 1995. Under the care of Carolle De Boisvilliers and Hiroko Fukuhara, this Plateau shop blends classic French pâtisserie with Japanese nuance—think matcha mousses, pepper-spiced ganaches, and just-sweet-enough cakes built on seasonal, often organic ingredients. Carolle, a trained pastry chef, brings precision and originality to the kitchen, while Hiroko, who previously ran a tea shop, curates an exceptional list of imported teas under her label Chanoya.

Their small storefront has a few seats, but most visitors come for takeaway—croissants, house-made chocolates, and signature desserts like the Croquant (dark chocolate mousse, hazelnut praline, almond meringue) and the Gargamel (milk chocolate mousse with caramel and nut-studded nougatine). Come winter, there’s panettone and bûches de Noël. Year-round, you’ll find one of the city’s finest croissants—available in organic form, too—and hot chocolate that more than holds its own.