This week, metromorning food guide Suresh talks about a new Chinese bakery in Markham called The Dough Cake and Pastry.
CBC NewsJay Zhou, Aaron Situ, Cathy Luo and Leon Leong run the Dough Cake and Sweets.'s food guide Suresh Doss joins the program every week to discuss one of the many great GTA eateries he's discovered.Below is a lightly edited transcript of Doss's conversation withFor those who haven't been to a Chinese bakery, what distinguishes them from other bakeries?They are Hong Kong cafes or takeaway places where you would visit and be able to grab an assortment of savoury and sweet buns.
It is run by a very enthusiastic young team that grew up loving Chinese bakeries. And they wanted to pay tribute to the bakeries that they grew up with but also they want to push the envelope. It is a balance between tradition and experimentation.The classic bolo bao at The Dough is some of the best in the city, says Doss.So first let's talk about the signature characteristic of a bun you would find at a Chinese bakery: the mother bread.
I grew up eating bolo baos, and I have to say The Dough's version is very good. I dare you to find something better than these out there. Now we're just scratching the surface, there are literally dozens of different pastries and buns at Dough. There is a lot of really interesting, exciting things that the team is putting out.I had a purple yam bun the other day that was really great.
There's really a lot to try here and the menu will rotate throughout the day. I find that lunch time is the best time to go because then you'll see every rack filled to the top with buns.
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