St Laurent Cake House

5 Reviews on “St Laurent Cake House”

• Neltron

  Came here to pick up some buns after lunch at Han’s. It’s been years since I have been to this bakery. I remember my mom use to come here all the time when I was younger and order cakes. The buns were fresh but I found the prices to be way more than other bakeries I usually visit. The cocktail bun came in 2 minis for $1.50 it was soft and fresh and also got the bbq pork and cheese and sausage bun as well. It is convienent with it being by the food court and all the other restaurants neaby

  September 2, 2016, 2:24 am

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• Enjoyfood

  For those familiar with the old bakery please note it has changed ownership. The cha siu bao (bbq pork buns) have gone downhill since new ownership as have other things. Where did the filling go? Why is this almost all bun now? This used to be my go to place for many baked goods. Unfortunately the new ownership has not shared the same view on the previous quality/recipes so I will choose to stay away.

  June 30, 2016, 3:23 am

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• Chris Matthew

  It used to be my favourite Chinese bakerywith the original owner. The new shop is not as good as the original. It is ok but no craving like before anymore. Alas, the new ownership did not last and went out of business within a year.

  June 8, 2016, 9:04 am

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• Picky Taster

  Great Taste. The egg tarts are delicious and BBQ is also my favorite.

  July 24, 2013, 7:57 pm

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• Mcclane

  Mediocre baked goods. Went there on Thursday around noon, so there was a handful of people buying baked goods from St Laurent.First thing that grabbed my attention was the price of their buns. In Chinatown, the average price for a bun is around $1.20, but St Laurent is asking (on average) $1.30. No big deal if their buns are good, but I found their buns to be so so.I suspect that they are under new management/ownership, when I went they offered a 10% discount on purchases – a chinese custom when a place is undergoing a ‘re opening’ or ‘grand opening’.Aside from the price of their baked goods, I also noticed that some of their buns were slightly burnt. The lady behind the counter informed me that they are still working out the kinks (new owners ??). All the baked goods is behind a plastic case, but it is self serve so you lift up the hatch and use tongs to grab whatever bun you want. The ones I picked (char siu bao, curry beef bun, pineapple bun, and cocktail bun) where pleasantly toasty warm, either the case was heated or they just brought them down from the oven.I found the buns to be on the heavy side, instead of being fluffy, light, and airy, it felt like eating heavy dough. Depending on the buns you pick, it is rather small, for example the pineapple bun was small when compared to other bakeries in chinatown. The meat filled buns were a decent size though. Cocktail bun were small, but you get 2 small ones.Taste of the meat filled buns were good, but the amount of meat was chintzy. Best way to describe the amount of filling is similiar to what you do when you spready jam or butter on a piece of toast. To give the illusion that they use alot of meat filling, they spread the filling thin. The cocktail bun wasn’t bad, but the filling had the texture of roux. I’m willing to give this place another shot at a later date, letting them work the bugs out of the system. But for now, I’m rather hesitant on going back – especially since there are better bakeries around chinatown.

  July 21, 2012, 3:38 pm

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