Stepping into Ladurée‘s newly opened Yorkville location is like being transported directly to Paris. The space itself is a feast for the senses, with soft pastels, vintage-inspired details, and a luxurious yet inviting atmosphere that captures the very essence of a Parisian patisserie. From the moment you enter, it’s easy to forget you’re in Toronto—the elegant ambiance makes you feel as though you’ve crossed the ocean to the City of Lights.

In the heart of this stunning setting, I sat down with Chef Alexandra Launay, the executive chef behind Ladurée’s expansion into Yorkville, to discuss her personal journey in the culinary world and her experiences with this iconic French brand. 

Known worldwide for its delicate macarons and rich history, Ladurée is far more than a bakery: it’s a symbol of refined French culture and timeless elegance. Through her role at the helm of the Yorkville location, Chef Alexandra has helped bring this beloved institution to one of Toronto’s most fashionable neighbourhoods.

During our conversation, Chef Alexandra shared the story of her culinary career—from her early days in the kitchen to her rise within Ladurée. What struck me most was her deep respect for tradition, paired with a forward-thinking approach that ensures Ladurée stays relevant in today’s fast-paced culinary world. This blend of timeless artistry and innovation is what makes her work so exceptional.

A key moment in Launay’s career came this year when she claimed the prestigious title at Ladurée’s renowned Yule Log competition. Her winning creation, the Plume Blanche Yule Log, was nothing short of breathtaking. Set with delicate white chocolate petals, this graceful Yule log stood as a testament to her artistry, showcasing both her technical prowess and her ability to imbue each dessert with elegance and refinement. The Plume Blanche Yule Log was a perfect embodiment of lightness and sophistication—a fitting tribute to the world-class pastries that have made Ladurée famous.

Ladurée has long been a beloved destination for those with a refined taste for the finer things in life. But the Yorkville location stands out even more, perfectly blending Toronto’s vibrant food scene with the classic elegance that Ladurée is known for. As Chef Alexandra explained, every detail in the space—from the opulent décor to the impeccable service—was meticulously designed. 

For those interested in honing their pastry-making skills, Ladurée offers exclusive hands-on pastry classes at their Toronto Laboratory. These classes provide an opportunity to dive deep into the world of French baking, under the guidance of expert chefs. Whether you’re a beginner looking to learn the basics or an experienced baker wanting to refine your techniques, these classes offer a unique, immersive learning experience.

Ladurée’s pastry-making classes allow participants to explore the intricacies of French patisserie in a relaxed, yet focused environment. Held twice a week on Wednesdays and Saturdays from 3 to 5:30 p.m., these exclusive classes take place at the Ladurée Laboratory, located in Markham, Ontario. Each class is kept intimate, with a minimum of 7 participants and a maximum of 14, ensuring personalized instruction. Students of all skill levels can join the classes to learn everything from macaron-making to crafting classic French desserts.

With expert guidance and a hands-on approach, participants will gain valuable skills in creating delectable treats that embody the artistry of French pastry-making.

Whether you’re visiting Ladurée’s beautiful Yorkville location for a sweet treat or stepping into one of their pastry-making classes to learn the craft yourself, Ladurée continues to offer an unforgettable taste of Paris in the heart of Toronto. Chef Alexandra Launay’s commitment to both tradition and innovation ensures that Ladurée will remain a destination for pastry lovers, both locally and around the world. In our latest interview, Chef Launay tells us more!

SARA AFSHAR: Can you tell us about your background and career journey?

ALEXANDRA LAUNAY: I’m originally from France, near Paris. I developed a passion for pastry at a young age, often baking cakes with my mother. After completing my pastry diploma, I joined Ladurée in October 2010 because I wanted to work for one of the best pastry houses in the world. I started as a commis pastry chef and, over the next six years, I worked my way up. Then, in 2016, I was promoted to Head Chef at Ladurée U.K. in London, managing the team at our iconic location in Harrods and Covent Garden. After six rewarding years in London, I decided to take on a new challenge and became the Executive Chef for Ladurée Canada in June 2022, where I’ve been ever since,

What brought you to Toronto?

It was a new challenge. When I moved here in June 2022, the operation was still in the early stages. At that time, we only had our store in Yorkdale, offering macarons and a selection of savoury items and nut cakes. Before settling in Toronto, I visited Vancouver to get a feel for the Canadian market. Since then, we’ve opened a new production lab, which has been running since May 2023. Now, we’re able to deliver fresh cakes, croissants and pastries daily, which has been a significant milestone for us.

What do you like most about the brand?

The unwavering commitment to quality. We use the same recipes as in Paris, and we only work with the finest ingredients. Everything we create is made from scratch, which ensures that each product maintains the highest standard, no matter where we are in the world.

We are sampling two cakes with you today! Can you please tell us more about them?

Of course! The first is our signature Marie Antoinette Cake, which became especially famous after the movie Marie Antoinette. This cake is elegantly covered in marzipan and filled with a delicate rose buttercream, fresh raspberries and lychee—a perfect balance of floral and fruity flavours.

The second is a Pistachio Macaron Cake. This dessert features a pistachio macaron biscuit with a crunchy layer of crispy crepes and chocolate, giving it a delightful texture. Inside, we have a rich pistachio mousse that adds a smooth, creamy element to complement the crunchiness of the macaron.

Are there any special details about your macarons, and where are they made?

Our macarons are made in Switzerland, where we have a single dedicated lab that produces them for all of our locations worldwide. They are carefully shipped in temperature-controlled containers to ensure consistency and quality. This centralized production allows us to maintain strict control over the recipe, so there’s no deviation, no matter where you enjoy them. As for our cakes and croissants, those are made in each local lab, but all of our pastry chefs are trained in Paris and must have French pastry qualifications to ensure the highest standards.

Which is your personal favourite macaron?

Vanilla is definitely my favourite! I absolutely love the simplicity and richness of vanilla. I also really enjoy our pistachio macaron—it’s made with 100% pure pistachio paste, so you really get the full, authentic flavour of roasted pistachios.

And I have to mention our croissants as well—they’re truly special. Our pistachios come from Iran, and they add a beautiful depth of flavour to our pastries.

You won the Yule Log competition. How did that make you feel?

Each year, all the pastry chefs at Ladurée gather in Paris for a special event. We’re often asked to create something new, with suggestions ranging from macarons to cakes. This year, the challenge was to create a unique Yule Log, and yes, I’m proud to say that my creation was chosen as the winner for Ladurée. It was an incredible honour to have my work recognized in such a prestigious competition.

What inspired your design of the Yule Log?

With my 14 years of experience at Ladurée, I’ve become familiar with the colours and flavours that work well together. That’s how I developed my creativity. I did a lot of testing—some of it wasn’t perfect at first. I experimented with combinations like almond, vanilla and chocolate, and played around with different elements until I found what felt right.

It looked beautiful!

I wanted something elegant, which is why I decided to add chocolate petals to the design. I envisioned it as a festive centerpiece—something that would look stunning on a holiday table.

Can you tell us more about the new pastry classes. Will you be teaching, or will someone else be leading them?

I’ll be the one teaching! Our first class started on November 16, and we’ll be holding sessions on both Wednesdays and Saturdays. You can find the full schedule and book your spot directly on our website. We require a minimum of 7 guests per class, and the sessions typically range from 2 to 12 hours, depending on the content. The classes take place in our production lab, where we create all of our pastries, so it’s a fantastic opportunity to get an inside look at the process and learn hands-on!

Is there anything else you’d like to add?

Yes! Our new location, which opened in mid-October, introduces a fresh concept of grab-and-go, offering a range of exciting options. We have our signature lattes, a selection of high-quality coffee and teas, including our exclusive Ladurée teas—available here and at our Yorkdale location. You can also place cake orders in advance, with a 48-hour notice. It’s the perfect spot to grab a macaron, coffee or croissant on your way to work, making it even easier to enjoy a little luxury every day!

Photography by Ada Yakobi, Sara Afshar and courtesy of Ladurée.