Roselle Desserts

"Pandemic circumstances have prodded chefs Stephanie Duong and Bruce Lee to chart a new direction for their exceptional patisserie, Roselle. “We wanted to engage and connect more with the local food scene in Southern Ontario, to work with local farms to explore what Canadian pastry and desserts can be,” Duong explains. So, she and Lee have been visiting producers. They’ve enticed some to attempt growing new things. But mostly, they’ve been using what they sample to reconceptualize the European pastries they were already making so well."