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
Reviews
- This is not a French cafe. Food and drinks are tasteless and not cooked with the right techniques. I feel like they just dump a bunch of ingredients together and call it a day. Latte with no foam? And no latte art? And cost $6-7?!? What a rip off. And ...
- Thobors Boulangerie Patisserie Café on Eglinton delivers outstanding quality. The pastries are fresh, beautifully made, and full of flavour. The chocolate mousse, the croissant, the cinnamon roll, and the chocolate dessert on my last visit were all exceptional — rich, balanced, and crafted with real skill. Friendly service, cozy atmosphere, and ...
- Unfortunately, Thobors Bakery is not as good as it used to be. It now feels like the pastries are old or possibly from the day before. We used to make a special drive just for the quality, but that level of freshness and excellence is no longer there. The chocolate ...
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Products & Services
Chocolates; Homemade Jam; Custom Cakes
Croquembouche & Mille-Feuille; Sandwiches; Quiches; Prepared Foods
Business Highlights
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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