Farine & Cacao brings a quiet intensity to the city’s pastry and chocolate scene. At the helm is chef Christian Campos, whose training under heavyweights like Daniel Boulud and Michel Troisgros is evident in every precisely layered dessert and elegant chocolate piece on offer. The boutique, tucked into a low-key stretch of Ontario Street, draws you in with its window display of lemon-yuzu tartlets, pistachio-raspberry entremets, and bonbons that balance complexity with restraint. Inside, the vibe is calm and polished, with a few tables for those who want to sit with tea or coffee and something sweet. Campos works with a small team and a clear sense of purpose: minimize waste, reduce sugar where possible, and let the quality of the ingredients do the talking. From seasonal cakes to sculpted chocolates, this is the kind of place that quietly raises the bar without trying to be the centre of attention.