Indecisiveness got the best of me: while there were flavours I could easily opt out of, I ultimately decided to obtain all twelve flavours. The trip to Yonge and Bloor had been a grueling one, especially on foot, thus it seemed only fitting to take advantage of the incredibly rare opportunity.
It wasn't until the conclusion of our checkout process that her business partner prompted, "How did you find out about us?"
Naturally, I snatched the opportunity to declare my fan status. "Actually, I follow her channel."
The surprised response was accompanied by wide eyes. "Oh! Does she know? Did you tell her?"
As I shook my head in disappointment, she immediately assured me of my chance, "Hold on - I'll go get her!"
Lo and behold, within five minutes, Sunday Baking herself walked up towards us. Without a moment's delay, I began to express my gratitude towards her creations and thoughtful recipes. She responded positively, appearing slightly overwhelmed by my enthusiasm but nonetheless thankful - possibly as much as myself.
With that said, I was willing to give Stay Sweet a try. Beyond the fact that the assortment comprised of Korean-style macarons, I was intrigued by their origins. One half of the Stay Sweet duo is a creator, baker, and individual that I admire. That alone was persuasive enough to obtaining all twelve flavours available.
- Matcha Nutella
- Signature Vanilla
- Dulce de Leche
- Mango Crunch
- Lotus Biscoff
- Mocha Crunch
- Black Currant
- Injeolmi Easily one of my top picks of the assortment, Injeolmi featured roasted soybean powder in all facets of the dessert. Given my fondness for the ingredient, it effortlessly slid within the top 5, not far behind Matcha and Dulce de Leche. Those less acquainted with injeolmi may find the specimen too dry and inferior to Stay Sweet's other varieties in terms of appearance. Be not fooled, however, for there lies beauty within its simplistic nature.
- Raspberry Cheesecake
- Earl Grey Javachip
- Berry Berry
- Crème Brûlée