Le Cordon Bleu graduate whips up 7 types of gourmet cupcakes with raspberry, dulce de leche, or lemon-curd fillings & all-natural frosting
After graduating from Le Cordon Bleu, pastry chef Isabelle Loiacono whipped up pastries at The Fairmont and Chateau Lake Louise before deciding cakes were at the center of her confectionary universe. The sweet-toothed virtuoso gleaned inspiration for her treats from Parisian bakeries, and trained her eye for fanciful dessert designs at the Bonnie Gordon School. Loiacono shuns artificial flavours and shabbily dressed gingerbread men, inviting only fresh, natural ingredients into her kitchen. Her cake repertoire spans the sugary spectrum, from dazzling, multi-tiered wedding cakes to simple yet elegant macaroons.
J’Adore Cakes Co is a cake and pastry shop located in East Toronto, specializing in cakes, confections and pastry. Isabelle’s journey into the world of cake design began as a pastry chef. After graduating from the world renowned Le Cordon Bleu, she set out to become the best pastry chef she could be, working at great establishments such as The Fairmont Chateau Lake Louise.