Kîsisam offers a range of pastries using Boreal ingredients infused with the knowledge of my Indigenous ancestors and the training of French pastry. We work with local producers, local harvesters and elders, to provide the authentic Indigenous experience. We invite you to Discover the Art Indigenous Storytelling baked into every bite.
Menu
- Wanadoh Brownies - A Chaga Mushroom and Chanterelle Brownie
- Squash Dune Pepper Spice Cake - Moist Squash cake infused with the Boral Dune Pepper spice also known as the Chai of the North, topped with Spruce Tip Buttercream.
- Forest Tiramisu - A trifle-style cake with its lady finger sponge cake soaked in MushUp's Forest coffee infused with medicinal mushrooms reishi, lions Mane, turkey tail and chaga, with its birch syrup buttercream, crunchy raw cocoa nibs and dusted with chaga and cocoa powder.
- Ashuapmushuan Black Pine Forest - A chocolate sponge cake soaked in pine syrup, with its honey-caramelized balsam fir buttercream, and a wild elderberry compote.
- Otehimin Cake - Wild rose sponge cake soaked in Kamouraska rose syrup, with sweet clover buttercream and a compote of Quebec wild strawberries.
- Black Mountain Maple Praline Pecan Biscotti
- Canadian Lingonberry Biscotti with Almonds Praline in Birch Syrup
- Quebec Haskap and Buckwheat muffins from La Fille du Boulanger Ripon, QC
- Sweet Clover Bannock - A traditional Indigenous bread made with pure butter and infused with the essence of sweet clover wildflowers, an aroma very similar to sweetgrass.
- Sweet clover and birch syrup cookies
- 100% Maple macaroons
- Fireweed honey macaroon - known as the champagne of honeys garnished with pollen from the Kahmouraska
- Macaroon with sea buckthorn from Quebec, a Nordic autumn fruit that gives us aromas of passion fruit and mango.
- Corn-infused vienoisseries
- Black Mountain Maple Tarts
- Canadian Lingonberry jams - single serving to accompany the Bannock
- Saskatoon berry jams - single serving to accompany the Bannock
- Birch Bark Percolator Style Coffee - Indigenous owned coffee co. Portion of each purchase goes to Indigenous communities in Canada without clean water.
- Sage and Honey Cake - Made with zero refined sugar. The sponge cake is made with buckwheat honey from the small apiary of the north for its very pronounced notes infused with fresh sage and coated with an autumn honey.
- Wild Rice Prickly Ash Pepper Salad - A cold salad with its unique Prickly Ash Pepper vinaigrette, a boreal spice that offers notes of sublime citrus, wild rice, pepitas and cranberries.
- Chaga Mushroom Truffles - Made with 55% Bassan chocolate from a Chocolatier de Gaspésie infused with its white birch chaga mushroom.
