Fous Desserts
By YP Contributor

A Kaleidoscope of Flavours

Combining flavours and ingredients as few pastry shops can, Fous Desserts has built its reputation on its unique products and original approach. “We like to spread happiness through our desserts, whether it’s a croissant, a pastry or a fine chocolate,” explains owner-chef Franck Dury-Pavet. “We want to see people’s eyes light up and share in that joy.”

When it opened in 1997, Fous Desserts primarily made desserts, but various pastries, croissants, fine chocolates and ice cream soon joined the lineup.

I dabble with ingredients as a painter would draw from a palette. I change with the seasons like when winter comes and rich, comforting foods are prized – only to switch gears towards more refreshing summer fare. - Franck Dury-Pavet, owner and chef
Fous Desserts

Local, Seasonal and Original Baking

Franck studied the art of pastry making for more than 10 years in France before immigrating to Quebec in 1997. He then got to work in more traditional pâtisseries, which were legion at the time. Contrary to the explosion of new trends in other culinary arts, baked goods and desserts remained more on the staid side. “The industry was still stuck in the land of tartes jardinière and buttercream-topped cakes,” he recalls. “Mousse cakes were starting to pop up, but we really weren’t innovating with textures and taste contrasts. We were glazed into the French pâtisserie tradition.”

Franck’s wish was to venture into a more artisanal, ever-evolving type of baking and upon opening Fous Desserts, he set out to make use of seasonal products while incorporating more international influences, such as pistachios, honey, tea and even wasabi. “I dabble with ingredients as a painter would draw from a palette,” he illustrates. “I change with the seasons like when winter comes and rich, comforting foods are prized, only to switch gears towards more refreshing summer fare.”

The chef built his reputation on his avant-garde approach and continues to put in the time researching new textures, flavours and visual signatures, but listening to what the customer wants always remains a focus at Fous Desserts, he adds.

Fous Desserts

Infinite Possibilities

Culinary arts provide its practitioners with endless fodder for their creativity – a fact that rings even more true for the art of pastry making according to Franck. This is because the primary function of sweets is to bring pleasure. “I believe we’re traditional in the sense that people trust our quality, and have done so for a long time, while being innovative because of the inventiveness we infuse our products with.”

Franck is excited to keep exploring the endless possibilities of his medium. “There’s so much to do and create. So many ideas, so little time. We just have to keep a running tally of the next thing we’re going to experiment with.”

Fous Desserts
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