f ood fads may come and go, but a touch of confectionous class is for life. Hence, the delish magnificence that is the macaron. If the Greek word for ‘blessed’ is ‘makarios,’ then this is most definitely the niblet of the angels. The macaron of Paris is considered a delicacy - its batter composed of finely ground almonds, a snowy cascade of sugar, and feathery peaks of egg whites. Once the

r ecently, the kiddy confectionary and after school snack worked their way from guilty pleasure to hot menu item. It all began with the cupcake, lost its fad status with the candy bar, and now, homey roots be damned, cookies have gone couture. Fresh ingredients, attention to detail and pure passion justify the humble goody’s lofty suffix. L&V Sweets, ‘the sweet cookie boutique’ from Montreal,

w hether it costs you an arm and a leg or just a night of baking with the gals, a midnight sweet table just might be the ultimate in feel-good decadence. The combination of the dark sky and the dark chocolate is bound to make you feel sumptuously romantic. However, a nice way to set your table apart is by adding a touch of exoticism. Whether you’re looking to appease your Canadian in-laws, harmon

t raditional wedding cakes are not for everyone, despite being spun from vanilla clouds and birthday frosting. While spicier cakes are on the market, you may choose to nix the thing altogether and favour something on the humbler side of sweet. Because cupcake tiers have become the knee-jerk alternative, it’s absent on this list but should probably remain on yours.

k eep one step ahead of so trendy, gosh-darn cute candy bars and create a honey of a reception with off-kilter, in-house sugar shacks. The trick is to give your young-at-heart guests all their unpretentious taste buds ever dreamed of, without encouraging their best pigs at the troth impression. As long as you have an arena of aesthetic finesse up your sleeve, your hallows eve inspired treats will e