Reverse engineering a packaged product is a feat only Claire Saffitz can pull off in 24 hours. Devoid of a culinary school background but brimming with ideas and intense, offbeat cravings, I decided that attempting to recreate President's Choice The Decadent Chocolate Chip Cookie would bring me closer to two goals:
- Having crunchy chocolate chips on demand - since I've succeeded at many crunchy-chewy variations
- Economic freedom - should I successfully crack the code, I'd be free from constantly investing in a product subject to inflation
1) The Decadent Chocolate Chip Cookie - Trial Batch #1
The idea was not dissimilar to my seemingly endless quest for brownies - which, of course, I've yet to conclude a winner to parallel (or better yet, overthrow) the fudgy, delectable Farmer's Market Two-Bite Brownies.
I'd start by reviewing the ingredient list on the packaging, in particular noting their sequence. My assumption was that each ingredient was slotted by quantity. Surprisingly, chocolate chips was first. This was the singly easiest element to tackle, for I already had a 1 kg pouch of The Decadent Chocolate Chips in my inventory!
I'd start by reviewing the ingredient list on the packaging, in particular noting their sequence. My assumption was that each ingredient was slotted by quantity. Surprisingly, chocolate chips was first. This was the singly easiest element to tackle, for I already had a 1 kg pouch of The Decadent Chocolate Chips in my inventory!
The next step was to determine the ever-critical ratio of butter to sugar to flour. Forming the foundation of all cookie recipes, this trio would not only determine the resulting texture, but colour and shape as well. By reviewing a handful of SK's sturdier cookie recipes, I'd find ones that involved chilling and slicing ("log" cookies), egg-less (shortbread), and barren of baking soda. The Decadent was none of these, but the ingredient quantities served as a good starting point for Test Batch #1.
© Quirky Aesthetics, 2025
Ingredients
- 125 g unsalted butter
- 60 g granulated sugar
- 80 g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 180 g AP flour
- 15 g milk powder
- 210 g chocolate chips
- 0.5 tsp baking soda
- pinch of salt
As with most cookie recipes, softened butter is creamed with granulated and brown sugar until airy. Next, egg and vanilla are whisked in. Finally, dry ingredients (flour and leavener, if any) and mix-ins are folded into the dough.
Given the high flour content, I had no qualms that this dough would be sturdy and even a bit difficult to mix. Much to my surprise, it wasn't excessively difficult to portion. This was likely the first indicator that more flour was needed.
Given the high flour content, I had no qualms that this dough would be sturdy and even a bit difficult to mix. Much to my surprise, it wasn't excessively difficult to portion. This was likely the first indicator that more flour was needed.
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The rounds portioned using my 1.5 tbsp cookie scoop retained its textured edges even after baking. Asymmetrical mounds settled into a moderately domed cookie with faint ripples along its circumference. Meanwhile, the rounds that had been scooped then rolled into spheres emerged smoother and flatter. The interiors differed minimally, if at all.
Perhaps the external differences could be owed to baking in the middle of the oven versus the lowest rack. With the finnicky nature of my oven though, I doubt placement would induce dramatic differences. The apparatus can't even maintain heat properly!
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Summarized results:
| 1a
| 1b
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Placed side by side with The Decadent original, the size difference was unmistakable. The coveted household favourite measured 5 cm in diameter, while my renditions in the range of 7-8 cm.
Also undeniable was the abundance of chocolate chips. They chocolatey spikes adorned the surface, edges, and even underside. It was no wonder they were listed as the first ingredient! Each bite of cookie would entail at least 2-3 chocolate chips, where as mine would require 3 bites for 3 chips.
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Interestingly, the surface appeared to bake unevenly. Some parts were darker than others; the centre was also paler than the exterior. These factors led me to believe that high heat was used to encourage volume, then quickly solidify the shape.
A dryer consistency would also be needed to achieve the signature snap. The first day's crunchy, golden edges and a yielding centre were not characteristic of The Decadent. Second day cookies were stripped of the soft centre, instead boasting a dense crunchiness all around. Compared to The Decadent, it was sweeter and lacked airiness.
Albeit a tasty cookie nevertheless, Test Batch #1 had not brought me as close to The Decadent as I had desired.
Albeit a tasty cookie nevertheless, Test Batch #1 had not brought me as close to The Decadent as I had desired.
For the next batch, I'd look towards:
As for the uneven browning, I probably will not be able to recreate that aspect unless my oven is able to achieve a consistently high temperature. Broiling is an option, but not one that I'd voluntarily seek out in fear of charring the surface altogether and causing bitterness.
- Increasing the amount of chocolate chips - definitely more than 210 g
- Decreasing brown sugar for less moisture, less nuttiness, and absolutely no yielding; must beware of reducing acid while increasing baking soda
- Increasing flour
- Removing milk powder, as it was a niche ingredient did not seem to contribute any noticeable aroma nor texture
- Increasing baking soda to 0.75 tsp or 1 tsp for greater height, while controlling spread
As for the uneven browning, I probably will not be able to recreate that aspect unless my oven is able to achieve a consistently high temperature. Broiling is an option, but not one that I'd voluntarily seek out in fear of charring the surface altogether and causing bitterness.
2) Brownies
One would think that, by tripling a recipe, satisfaction levels would also be tripled correspondingly. Alas, a greater output amount paves the way for error, be it in terms of ingredient adjustments or method modifications.
I started by tripling the recipe in which I saw greatest success, but quickly derailed as ingredient amounts failed to constitute a convenient conversion:
- 128 x 3 = 384 g butter → 386 g butter (324 g unsalted + 62 g salted)
- 113 g bittersweet (70%) chocolate, chopped → 405 g chocolate couverture (375 g Surfin (52%) + 30 g Blancor (0%))
- 1 tbsp (or 3 tsp) instant espresso powder → 1 tsp
- 150 g granulated sugar → 350 g granulated sugar
- 95 g x 3 = 285 g dark brown sugar → 285 g granulated sugar + molasses 82 g
- 6 large eggs
- 1 tbsp vanilla extract
- ̶1̶ ̶t̶s̶p̶ ̶k̶o̶s̶h̶e̶r̶ ̶s̶a̶l̶t̶
- 30 x 3 = ̶9̶0̶ → 150 g AP flour *
- 30 x 3 = 90 g cornstarch
- 60 x 3 = 180 g natural cocoa powder
- 66 g → 2 tbsp olive oil
- 1 tbsp hot water *
- Flaky sea salt *
Yield: Two 8 in x 8 in square pans plus one 24-count mini cupcake pan / two-bite brownies
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The most notable changes included:
- Using a mixture of unsalted (84%) and salted (16%) butter
- Using a mixture of semisweet (52%) and white (0%) chocolate couverture
- Replacing brown sugar with granulated sugar and molasses
- Eliminating the pinch of salt to account for the use of salted butter
- Sprinkling flaky sea salt onto one of two 8 in x 8 in pans before baking
- Compiling in a stand mixer using the whisk and paddle attachments as opposed to whisking and folding by hand
- Reducing the amount of olive oil and adding a small amount of hot water
i) Sugars
The conversion from white to brown sugar was performed using SK measurements and the following ratio assumptions:
Light brown sugar
Molasses = 25/198 = 12.6% granulated sugar by weight
Dark brown sugar
Molasses = 50/198 = 25.2% granulated sugar by weight
On average, 1 tbsp of molasses ranges between 21-25 g.
Utilized in my recipe:
The conversion from white to brown sugar was performed using SK measurements and the following ratio assumptions:
Light brown sugar
- 1 tbsp molasses : 1 cup granulated sugar
- 25 g : 198 g
Molasses = 25/198 = 12.6% granulated sugar by weight
Dark brown sugar
- 2 tbsp molasses : 1 cup granulated sugar
- 50 g : 198 g
Molasses = 50/198 = 25.2% granulated sugar by weight
On average, 1 tbsp of molasses ranges between 21-25 g.
Utilized in my recipe:
- 82 g molasses : 285 g granulated sugar
- 82/285 = 28.8% granulated sugar by weight
- Total sugar: 555 g granulated + 82 g molasses
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ii) Espresso Powder + Olive Oil
My chocolate-butter mixture had cooled to room temperature by the time I had sufficiently aerated the eggs. Instead of adding the espresso powder directly into the once-scorching mixture, I decided to dissolve it in warmed olive oil. This approach backfired tremendously. Not only did the espresso granules not dissolve, they also began to clump in the spoon and the bottom of the bowl. Small amounts of hot water were mixed into the bowl, forming an emulsion of sorts. As the batter was noticeably damper and more fluid than my earlier edition, I refrained from emptying the entirety of the instant espresso-olive oil-water mixture into the bowl. An additional 60 g of AP flour was also added at this stage, for concerns regarding structural integrity were raised with the inclusions of molasses and more butter.
My chocolate-butter mixture had cooled to room temperature by the time I had sufficiently aerated the eggs. Instead of adding the espresso powder directly into the once-scorching mixture, I decided to dissolve it in warmed olive oil. This approach backfired tremendously. Not only did the espresso granules not dissolve, they also began to clump in the spoon and the bottom of the bowl. Small amounts of hot water were mixed into the bowl, forming an emulsion of sorts. As the batter was noticeably damper and more fluid than my earlier edition, I refrained from emptying the entirety of the instant espresso-olive oil-water mixture into the bowl. An additional 60 g of AP flour was also added at this stage, for concerns regarding structural integrity were raised with the inclusions of molasses and more butter.
In the end, the near-omission of both espresso powder and olive oil were detectable. The batch was remarkably drier than the last, suppressed in complexity, and devoid of the trademark herbaceous notes of olive oil - which, I suppose, is both a pro and a con. I missed the moist, fudgy interior of my accidentally awesome Brownies to End All Brownies, particularly in the two-bite morsels that I overbaked.
iii) Baking
The two 8 in x 8 in pans were baked on the middle rack, while the 24-count of two-bite brownies in the lowest rack. Such positioning had been intentional to enable all pans to bake at the same time (two-bite brownies were started 5-7 minutes later) and to ensure the bottoms of the two-bite brownies would solidify for guaranteed removal from the pan.
The two 8 in x 8 in pans were baked on the middle rack, while the 24-count of two-bite brownies in the lowest rack. Such positioning had been intentional to enable all pans to bake at the same time (two-bite brownies were started 5-7 minutes later) and to ensure the bottoms of the two-bite brownies would solidify for guaranteed removal from the pan.
Incredibly relieved was I to be graced with clean removal of the two-bite brownie cups. Their appearance was promising: lightly crackly tops, clean, sturdy edges, decent height, and the signature two-bite appearance. Unfortunately, they were incredibly dry and rigid. Their increased surface area had promoted quick cooking, thus the centres had hardened long before the square pans had begun to exhibit surface cracking. Tension in the consumption process was hardly a desired property of brownies. The chewy introduction and cocoa-laced crumbles conjured a forceful yearning for milk.
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The standard-sized batches fared much better in comparison. That said, flaky salt should have been omitted. The result was excessive: a heavily salted first bite followed by a dark, chocolatey firmness. More than anything, the composition lacked moistness. Oil was a non-negotiable element after all.
3) Tamagoyaki
A carton of eggs that had resided in the fridge for about a week for due for use. Consequently, a tamagoyaki batter was formed by whisking together eight eggs, dried parsley, salt, sugar, and a generous glug of heavy cream - which was also due to expire.
At first, my pan was too hot, resulting in a scorched underside that was impossible to roll. By switching to low heat, the non-stick pan performed exceptionally better, yielding scrumptious, textured rolls.
A carton of eggs that had resided in the fridge for about a week for due for use. Consequently, a tamagoyaki batter was formed by whisking together eight eggs, dried parsley, salt, sugar, and a generous glug of heavy cream - which was also due to expire.
At first, my pan was too hot, resulting in a scorched underside that was impossible to roll. By switching to low heat, the non-stick pan performed exceptionally better, yielding scrumptious, textured rolls.
4) Oven Baked Miso-Sesame Chicken Breast
I'm not afraid to admit that Mark's pre-workout packaged chicken breast inspired me to introduce a consolidated protein source into my diet. Rather than aiming to build muscle, my goal was to quicken muscle recovery prior to a largely active vacation.
A quick Google search confirmed baking conditions of 425 F for 18 minutes. I prepared my three boneless, skin-less fillets about thirty minutes before lunch time, taking to the countertop toaster oven given the traditional oven's lack of reliability - Oh, I digress!
I'm not afraid to admit that Mark's pre-workout packaged chicken breast inspired me to introduce a consolidated protein source into my diet. Rather than aiming to build muscle, my goal was to quicken muscle recovery prior to a largely active vacation.
A quick Google search confirmed baking conditions of 425 F for 18 minutes. I prepared my three boneless, skin-less fillets about thirty minutes before lunch time, taking to the countertop toaster oven given the traditional oven's lack of reliability - Oh, I digress!
Seasonings comprised of a miso rub: sesame oil, canola oil, paprika, dried sage, and granulated sugar. The top was sprinkled with white sesame seeds; these didn't toast fully during the baking process, so one can opt to use roasted sesame seeds or add one minute of broiling if desiring a comparatively golden appearance.
At 18 minutes, the juices ran clear and the chicken appeared juicy and tender. That said, the thickest part of the thickest piece exhibited some pink with traces of blood. The platter was slid back into the toaster oven for an additional two minutes, then allowed to cool such that juices could be re-absorbed.
At 18 minutes, the juices ran clear and the chicken appeared juicy and tender. That said, the thickest part of the thickest piece exhibited some pink with traces of blood. The platter was slid back into the toaster oven for an additional two minutes, then allowed to cool such that juices could be re-absorbed.
The total amount of meat weighed in at 0.585 kg, leading each piece to be 0.585 kg / 3 = approx. 0.195 kg (or 0.43 lbs). Given that my fillets emerged just a tad salty, I'd advise against using any more than 1.5 tbsp of miso paste for 0.6 kg / 1.3 lbs of chicken.
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Brief was this process, spanning a mere thirty minutes from start to finish. The chicken breasts emerged extremely tender and juicy - possibly the most delicious rendition of the specimen I've ever tasted! Baking at 425 F for 20 minutes was the key to success. Scrap the blanching.
5) The Decadent Chocolate Chip Cookie - Trial Batch #2
As exhibited on this space again and again, I'm truly not one to wait. Impatience prevailed and a subsequent batch of chocolate chip cookies was instigated just five days after the first.
As exhibited on this space again and again, I'm truly not one to wait. Impatience prevailed and a subsequent batch of chocolate chip cookies was instigated just five days after the first.
The adjustments comprised of reductions in sugar and butter and increases in flour, baking soda, and chocolate chips. Interestingly, adding more flour did not reduce yield - I still had 22 servings!
Ingredients:
Yield: 22 cookies, 1.5 tbsp scoop
- 113 g unsalted butter
- 50 g granulated sugar
- 70 g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 210 g AP flour
- 275 g chocolate chips
- 0.75 tsp baking soda
- pinch of salt
Yield: 22 cookies, 1.5 tbsp scoop
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This time, the cookies spread less, puffed more, and adopted a peculiar yellowy tone. One tray was baked on the middle rack, while the second joined on the bottom rack five minutes later. Both yielded similar appearances, thus will be evaluated together.
Summarized results:
2a/2b
2a/2b
- Baked on middle (2a) and lowest (2b) rack
- Scooped, with excess dolloped on top
- Spread minimally, but rose up to 2 cm in height
- Similar underside to The Decadent but less crunchy and more dough-like
- Tan/yellowy appearance with surface lumps and "skirts" around the bottom edges
- Thorough distribution of chocolate chips, but surface covered by dough
- 6 cm diam
The takeaways were:
- The batch was simply too puffy! Adding flour led me along the right track, but there was an obvious excess of baking soda. Next time, it should be reduced back to the Batch #1 amount: from 0.75 tsp / 5 g → 0.5 tsp.
- The dough would not redistribute after scooping. One should make sure not to add more dough on top of scooped batter, but tuck underneath if necessary and round off the hems. Shape the dough as circular as possible before baking, such that "skirts" do not form along the edge and cookies remain uniformly circular with a defined circumference.
- The cookie will not spread much and keeps its shape after baking, thus banging to create rippled edges is not a viable tactic.
- There was good distribution of chocolate chips - keep 275 g. Some sank to the bottom and did not remain suspended, though this varied across the assortment. Perhaps I can add a few chips to the top before baking.
- Milk powder may need to be re-introduced after all to obtain the undertones of an artificial packaged cookie taste.
- Sweetness levels were comparable to The Decadent, therefore sugar quantities can remain as per Batch #2.
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Trial Batch #2 visually leaned closer to The Decadent, save the hue and height, but its profile veered further in terms of textural experience and overall gratification. Within one hour of baking, the cookies were cakey with melty chocolate chips. On the second day, the cakey qualities lessened and were gradually overtaken with a subtle crunchiness. That said, it wasn't airy like The Decadent, nor did it crumble as willingly.
Reducing baking soda was the undeniable next step, and possibly some flour as well to prevent persistence of the cookie scoop shape after baking. Troubleshooting the airy snappiness would be the trickiest aspect. The position of "dried whole egg" in the ingredient list almost leads me to think about reducing the amount of egg (half an egg? 10 g?), however structural stability would need to be obtained using alternative methods. Would icing sugar work? Even if it's not listed on the ingredient list?
Reducing baking soda was the undeniable next step, and possibly some flour as well to prevent persistence of the cookie scoop shape after baking. Troubleshooting the airy snappiness would be the trickiest aspect. The position of "dried whole egg" in the ingredient list almost leads me to think about reducing the amount of egg (half an egg? 10 g?), however structural stability would need to be obtained using alternative methods. Would icing sugar work? Even if it's not listed on the ingredient list?
"Is it snake return day?" my coworker reminded me on Monday morning.
"Yes!" I responded. Stevie had been one of the first things to be placed into my laptop bag the night before.
The route would unfold as I had first undertaken it: west along King, then north along Portland.
"Yes!" I responded. Stevie had been one of the first things to be placed into my laptop bag the night before.
The route would unfold as I had first undertaken it: west along King, then north along Portland.
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Behind the counter at Outer Layer was a different member of staff this time. She was less critical than the last, and even double checked the receipt to ensure I had received the correct refund amount for my purchase, given that it had taken place during the HST break.
It would potentially be my last visit to the kitschy boutique, thus I relished in the spring Jellycat collection, various hardcover and coiled journals, and assortment of eccentric gifts one last time before departing.
Directly across the street, at the north side of the T-intersection of Queen and Portland, was Geste Croissanterie.
When the croissant-focused establishment had first opened shop, it had earned a handful of negative commentary, though I had never been certain of the reason.
Bravely trekking over the grime-tainted snowbanks, we entered into the bakery-bistro to find a café setup at the front of the eatery and a dine-in area towards the back. One member of staff was singlehandedly tending to both facets of the business, switching between barista duties and serving the only occupied table of the hour.
When the croissant-focused establishment had first opened shop, it had earned a handful of negative commentary, though I had never been certain of the reason.
Bravely trekking over the grime-tainted snowbanks, we entered into the bakery-bistro to find a café setup at the front of the eatery and a dine-in area towards the back. One member of staff was singlehandedly tending to both facets of the business, switching between barista duties and serving the only occupied table of the hour.
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Admittedly, the selection of baked goods did not impress me in the slightest. Had I not been on a mission to check off the last of my downtown wishlist, I'd have stepped out and embarked on a journey to the next coffee shop of interest.
Striding up and down the aisle, I debated every single pastry in existence as my coworker waited patiently, providing remarks and suggestions of her own. Her eyes were set on the Blackberry Danish - not the Blueberry, although both were claimed to "stain teeth and lips". The concern was amusing, but frankly the least of my considerations in selecting an afternoon treat.
Striding up and down the aisle, I debated every single pastry in existence as my coworker waited patiently, providing remarks and suggestions of her own. Her eyes were set on the Blackberry Danish - not the Blueberry, although both were claimed to "stain teeth and lips". The concern was amusing, but frankly the least of my considerations in selecting an afternoon treat.
The cashier/barista/server was extremely patient. After observing my undecided pacing from a distance, he strode over in an attempt to answer any burning inquiries. He readily responded without me posing the question: "What do you recommend?"
The young fellow pointed towards the neighbour of the Pistachio and Chocolate Croissant, as well as named the Basque Cheesecake as being one of the bestsellers. Predominantly plain was the latter suggestion, given its widespread availability and my own ability to recreate the cake (even in the face of a finnicky oven!).
Ultimately, I adhered to the recommendation of the cashier and pointed towards the Pain au Chocolat, as opposed to the Pistachio and Chocolate Croissant that had initially piqued my curiosity. The decision has stemmed firstly from the creation being intact (ie. not sliced in half and filled after baking) and secondly due to the cashier noting its neighbour to be a bit excessive: "on the sweet side, but I like this (Pain au Chocolat) since it's simpler."
The young fellow pointed towards the neighbour of the Pistachio and Chocolate Croissant, as well as named the Basque Cheesecake as being one of the bestsellers. Predominantly plain was the latter suggestion, given its widespread availability and my own ability to recreate the cake (even in the face of a finnicky oven!).
Ultimately, I adhered to the recommendation of the cashier and pointed towards the Pain au Chocolat, as opposed to the Pistachio and Chocolate Croissant that had initially piqued my curiosity. The decision has stemmed firstly from the creation being intact (ie. not sliced in half and filled after baking) and secondly due to the cashier noting its neighbour to be a bit excessive: "on the sweet side, but I like this (Pain au Chocolat) since it's simpler."
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I'd also succumb to the Supreme Croissant, whose current rotation featured a Black Forest theme. The cashier noted decent popularity of the specialty viennoiserie, though confessed that he hadn't sampled the cherry-chocolate edition on display. Despite a general unfondness towards black forest, the sizable round had incited interest. My expectations were high after sampling Cros' low-budget Chili Crab Luxe.
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The third stop of the trip would be for banking needs. Little did I know that even location outside of the Financial District would see a surge in queue lengths during lunchtime.
Some fifteen minutes, I could finally move on. I found my coworker at a board game rental shop across the street. While I couldn't care less about static activities, the positioning of the shop had me somewhat anxious - the below-grade store space and steep stairs made for potentially tragic conditions come periods of heavy rainfall or snowmelt.
Some fifteen minutes, I could finally move on. I found my coworker at a board game rental shop across the street. While I couldn't care less about static activities, the positioning of the shop had me somewhat anxious - the below-grade store space and steep stairs made for potentially tragic conditions come periods of heavy rainfall or snowmelt.
Finally, I'd obtain a small cup of Timmies' Dark Roast Coffee before heading back. The contents of the cup were irrelevant to me: partaking in Roll Up The Rim was priority. (Spoiler: I won neither the digital nor physical Roll Up, and merely suffered dirt water intake for taking the chance.)
The Black Forest Supreme Croissant was unveiled upon my return to the office. Its sheer appearance sought attention: gargantuan, lavish, and unique, embracing high hopes was inevitable.
The Black Forest Supreme Croissant was unveiled upon my return to the office. Its sheer appearance sought attention: gargantuan, lavish, and unique, embracing high hopes was inevitable.
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Incredibly indulgent was this invention. The exterior shattered readily to yield luxurious vanilla and chocolate custard within. I was already beyond captivated at this point, but slicing into the specimen revealed greater surprises. Besides a shelf-stable swirl of whipped cream, chocolate shards, and a single dark maraschino cherry adorning its surface, encased within were even more cherries. I was overwhelmed - and, of course, delighted!
The amount of cream and custard was a bit overwhelming - I'll admit. That said, the intensely indulgent, eight-dollar croissant was an acquired taste. Each bite led me the next; before long, about 75% had vanished. Extremely delicious was the Supreme Croissant, even from the perspective of someone that does not enjoy Black Forest.
The amount of cream and custard was a bit overwhelming - I'll admit. That said, the intensely indulgent, eight-dollar croissant was an acquired taste. Each bite led me the next; before long, about 75% had vanished. Extremely delicious was the Supreme Croissant, even from the perspective of someone that does not enjoy Black Forest.
My coworker declared her pastry "not too sweet" and therefore acceptable. The underside was supposedly a bit sodden, which couldn't, in the words of my coworker, compare to Barburu for their seamlessly unsoggy selection - not that I can comment.
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Consumption of the Pain au Chocolat took place roughly 36 hours later. Revived with the assistance of a toaster oven, the palm-sized parcel leaked grease and proved quite disappointing. Although the wispy, crackly surface was the enjoyable, the interior fell short of expectations. The pastry itself was greasier and more satiating than expected, while the chocolate sticks retained their shape instead of welcoming mild dissolution. There was no meltiness to be experienced here.
Despite the pieces being priced decently, neither the Pain au Chocolat nor Danish could classify as formidable. For a self-proclaimed "croissanterie", I had anticipated greater satisfaction from the croissant portion, but found innovation and fillings more memorable in comparison.
Despite the pieces being priced decently, neither the Pain au Chocolat nor Danish could classify as formidable. For a self-proclaimed "croissanterie", I had anticipated greater satisfaction from the croissant portion, but found innovation and fillings more memorable in comparison.
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The following office day was one brimming with boisterousness and excitement. Granted, the volumes were not unexpected, for the entirety of two district teams had been summoned for a meeting involving upper management.
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Starting the day was a plentiful portion of Timbits - a staggering hit of sugar in the early morning. After a few meek attempts at progressing work, I abandoned my standing station in favour of inspecting a coworker's matcha inventory. The two tins currently on rotation were Kato's Ceremonial Matcha and Camelia Sinesis' Matcha Yume, and I had been bestowed the opportunity to sample them by bringing my own airtight containers.
Rainy was my lunch hour, though unfavourable climate conditions halted me not from embarking on an intrepid trip to the Yonge/Dundas area. Having previously acquainted myself with the area, I could plan my route efficiently, albeit exhaustively.
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After a brief stopover at Shoppers, my steps would continue north towards Yonge/Gerrard. A new spot by the name of Super Eater had opened just steps from Cotti Coffee and IKEA.
The business adopted a layout akin to J-Mart, but eliminated the compact self-serve ramen station in favour of an expansive array of imported products. Beyond Taiwan-exclusive pineapple cakes, Jellycats (!), and colourful vending machines for press-on nails, Super Eater also housed a bubble tea counter at its rear. Ready-to-eat food items and packaged products were available as well, but the business had truly re-defined the typical North American convenience store concept by introducing a handful of trendy elements to suit the student-dominant demographic.
I also appreciated the sliding door access tremendously, which brought the establishment's concept closer to Asia's convenient, hands-free culture.
I also appreciated the sliding door access tremendously, which brought the establishment's concept closer to Asia's convenient, hands-free culture.
Alas, my main mission was not Super Eater, but rather Cotti Coffee next door. Fantuan offered a 50% pickup promotion, which I eagerly applied to a duo of Mango Pomelo Delight and Grapefruit Sparkling Cold Brew. Individually priced at $5.49, my total came to just $8.57 after fees and discounts.
Both drinks had been prepared by my time of arrival and tucked behind the pastry display case as standalone cups. The tops had been doubly sealed, yet neither were bagged with napkins and straws for ease of pickup. I was required to request a paper bag, then obtain my drink tray, napkins, and straws from the stack on the counter as the staff yapped away in their own world. Considering that the coffee shop was practically vacant at this time, with one couple seated within and no queue in presence, I had expected better customer service.
Retracing my steps with swiftness, I made my return to the office while actively wiping sweat droplets from my forehead. The reluctance to shed my winter jacket for an early spring outer layer had resulted in inevitable perspiration.
Both drinks had been prepared by my time of arrival and tucked behind the pastry display case as standalone cups. The tops had been doubly sealed, yet neither were bagged with napkins and straws for ease of pickup. I was required to request a paper bag, then obtain my drink tray, napkins, and straws from the stack on the counter as the staff yapped away in their own world. Considering that the coffee shop was practically vacant at this time, with one couple seated within and no queue in presence, I had expected better customer service.
Retracing my steps with swiftness, I made my return to the office while actively wiping sweat droplets from my forehead. The reluctance to shed my winter jacket for an early spring outer layer had resulted in inevitable perspiration.
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Retracing my steps with swiftness, I made my return to the office while actively wiping sweat droplets from my forehead. The reluctance to shed my winter jacket for an early spring outer layer had resulted in inevitable perspiration.
My browsing partner also happened to be downtown for the day. While our schedules wouldn't align completely, a short-lived lunchtime interaction was possible. The drink duo could be shared, which successfully accomplished my objectives of trial without wastage.
My browsing partner also happened to be downtown for the day. While our schedules wouldn't align completely, a short-lived lunchtime interaction was possible. The drink duo could be shared, which successfully accomplished my objectives of trial without wastage.
The Mango Pomelo Delight derived inspiration from the classic Cantonese dessert of Mango Pomelo Sago / 楊枝甘露. Being entirely neutral towards sago and mango but embracing moderate fondness for grapefruit pulp, I regarded the compilation with enthusiasm. The drink was pleasant: sweet and milky, but definitely more reminiscent of a dessert than a mid-afternoon beverage considering its viscosity and somewhat repetitive profile.
Decidedly refreshing was the Grapefruit Sparkling Cold Brew. Copious quantity of ice aside, the combination of subtle carbonation, fruitiness of "red grapefruit", and fragrant cold brew made for the ideal, mid-day pick-me-up. Moreover, my steadily surging internal body temperature was instantly appeased with its iciness.
The ordering platform had enabled choices of "red grapefruit" and "white grapefruit". Although I'm unsure of the gustatory difference, the former gave way to a visually appealing red gradient.
Decidedly refreshing was the Grapefruit Sparkling Cold Brew. Copious quantity of ice aside, the combination of subtle carbonation, fruitiness of "red grapefruit", and fragrant cold brew made for the ideal, mid-day pick-me-up. Moreover, my steadily surging internal body temperature was instantly appeased with its iciness.
The ordering platform had enabled choices of "red grapefruit" and "white grapefruit". Although I'm unsure of the gustatory difference, the former gave way to a visually appealing red gradient.
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The rest of the afternoon was spent in a meeting room, with all attendees held hostage by forced self-introductions. I was unable to make my regular GO train as a consequence of this ordeal. Nevertheless, not all was in vain: Highlights included birthday cake for three March babies on the team, as well as donuts and ̶m̶o̶r̶e̶ ̶d̶i̶r̶t̶ ̶w̶a̶t̶e̶r̶ coffee from Tim's.
Work-from-home days comprised of pre-vacation errands, meetings upon meetings, and dire attempts to complete tasks before my two-week-long departure. In advance of a planned hike, it seemed only reasonable to schedule an appointment for foot care.
Situated at the southeast corner of Erin Mills Pkwy/Dundas was Align. The plazas along this stretch housed several long-standing businesses, from Apricot Tree Café to Rogues Restaurant. Parking was horribly limited and pathways were hardly AODA-compliant. However, the hybrid orthotics/footwear retailer/foot care spa facility was destined for success given the neighbourhood's established customer base.
Situated at the southeast corner of Erin Mills Pkwy/Dundas was Align. The plazas along this stretch housed several long-standing businesses, from Apricot Tree Café to Rogues Restaurant. Parking was horribly limited and pathways were hardly AODA-compliant. However, the hybrid orthotics/footwear retailer/foot care spa facility was destined for success given the neighbourhood's established customer base.
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My practitioner surprised me with her exceptionally young appearance. As she proceeded to complete my first visit assessment, I notified her of upcoming travel plans. From that point onwards, conversations flowed with exhilaration. Not only did she express interest in the planning process, but also admitted to travelling south of the border for concerts, just like me. Naturally, we couldn't avoid artists of interest, and the mention of K-Pop incited yet another wave of excitement. I learned that she travelled to Chicago to see Seventeen, tacking on an XG show while in the area. She had also secured a VIP ticket for Yugyeom's upcoming concert, an event that I'd regrettably be unable to attend due to pre-arranged vacation plans.
Although my appointment had commenced late (and ended late), I quickly forgot about timing altogether amidst the discussion. It was still a work day for me after all. Lunch was had at 2 PM, and then I resumed assigned duties.
Hair accessory souvenir from coworker's Bangladesh travels
Seemingly never-ending was the work week. When Friday evening eventually descended upon me, reality finally hit. Over the next four days, I'd somehow need to actualize any and all tasks before the grand travel.
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With my last Asia trip having occurred almost a decade prior, the anxieties were extravagant yet rational.
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