Queen’s Patisserie

I used to frequent this place when it first opened up it’s Mississauga locations. However, in the last few years their quality has been going downhill is a big way. I used to love their butter pound cakes… what was once a rich, buttery, moist cake loaf is now a dry, tasteless cake that has no evidence of butter and it’s been dyed an unnatural yellow colour.

Yes, it’s got cleanliness, urban bougie décor, and 40% cash discounts on its side. However, I think this bakery would probably be more successful outside of Chinatown than where it’s located now (though it appears they do a fine cake catering business).
The baked goods are definitely larger and puffier than their counterparts around Chinatown, but this also means the crust is too crispy and contents a bit on the stop-​tumbling-​around, where-​are-​you side. I personally don’t like the texture. Plus, they pre-​wrap most of their pastries, and if there’s anything that gets me fuming, that would be it.
However, I can’t pan the place entirely, in good faith, because they give egg tart fans the option between flat and puffy crusts. How diplomatic. Expect no less from the Queen.