Thobors Boulangerie Patisserie Café

Today: 8:00 AM – 4:00 PM

Thobors is a destination on its own, with customers lining up to indulge in freshly baked baguettes and viennoiseries as well as beautiful hand made pâtisseries and chocolates.

Hours & Reviews

Business Hours

Monday: Closed
Tuesday: Closed
Wednesday: 8:00 AM – 4:00 PM
Thursday: 8:00 AM – 4:00 PM
Friday: 8:00 AM – 4:00 PM
Saturday: 8:00 AM – 5:00 PM
Sunday: 8:00 AM – 4:00 PM


177 reviews | 4.4
  • Nice bakery cafe. They have a lot of bread and pastry options. Lots of comfy seating inside and a small patio. The day I went in I was told that their espresso machine was not working. Also, the wait time was rather long even though there were not too many ...
  • A recent trip to the Forest Hill area brought us to find this lovely French bakery cafe. Bought some interesting croissants like almond/honey and banana/coconut. They were gone before I took photos. The other two were coconut and then a mixed berry, also very nice. A couple of ...
  • Galette regular 🙆🏻‍♀️🙆🏻‍♀️🙆🏻‍♀️(the almond cream filling has amazing texture and is very creamy, milky. The puff is also crispy and chewy. Delicious


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Products & Services

Café; Bakery; Boulangerie; Patisserie; Baguettes & Loaves; Croissants; Cakes; Macarons; Madeleines; Pound Cakes
Chocolates; Homemade Jam; Custom Cakes
Croquembouche & Mille-Feuille; Sandwiches; Quiches; Prepared Foods

Business Highlights

Family Owned; Black-Owned
Meet the Owner

Since 2008 customers have been lining up to indulge in Thobor’s fresh bread, viennoiseries and exquisite handmade patisseries and chocolates. Marc and Sylvie Thobor are the secret ingredient. Marc is a master bread baker and Sylvie is an award-winning chocolatier and pastry maker, both of whom trained in Paris.

Marc began baking when he was 16 simply because he loved bread. After decades of training and experience he’s found that the magic of bread doesn’t happen until a skilled pair of hands readies it for the oven at precisely the right moment.

Sylvie first trained at the internationally renowned Cacao-Barry Chocolate Academy in Paris and went on to earn her pastry chef diploma in the French capital. Her exceptional skill was recognized when she won a Concours de la Meilleure Patisserie, Chef d’entreprise 2010 award at the prestigious Paris pastry competition.

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