While walking on Ave. Mont Royal, we stumbled across a small bakery called Point G. After a few minutes and some nudging from a friend of mine, I realized that Point G is in fact the term for G spot in French. Oh those clever Quebecers. Quite an interesting spin on marketing if you ask me. A couple blocks away, there is a restaurant called Au Chaud Lapin, which is a French expression for being well, hot and bothered. I sense a theme brewing on this street.
chaud lapin – someone consumed in sexual pleasures.
Sexual innuendo aside, Point G deserves a taste. It is located in the heart of the trendy Plateau section of Montreal, amongst many other bakeries; however what sets this one apart is their colorful macarons. It has been a year since this little macaron boutique opened in Montreal, which explains why I didn’t know about it last year.
The French macaron trend has been gaining a lot of popularity, with tiny shops popping up in many big cities. This colorful macaron is different than the coconut macaroon you may have had before, although both are made with egg whites and almond paste.
We tried the caramel et fleur de sel (caramel with a bit of salt), pina colada, and coquelicot (a red flower similar to a poppy). They were all very interesting, especially the fleur de sel which had a combination of sweet and savory. I would say you must try the coquelicot because it is most unlike any typical dessert flavor. Their blog has a full list of flavors. All were yummy and inspire me to try baking these treats, however I have a feeling it won’t be easy.
For more Montreal treats.
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Wow, those cakes look good!!
/Jeanett
http://jeanettd.blogspot.com
They taste pretty good too:)