House-made pastry, cakes, crisps and more from our in-house pastry chef
We talk a lot about our international fare, our steaks and our crafted cocktails at The Water Tower – and for good reason. Recently, however, our pastry chef has been creating some of the best desserts in the city, and we think it’s time to brag a bit.
At far too many restaurants, desserts are trucked in cold, stored in the fridge and then (if needed) heated up before they’re served.
That’s because desserts are a different animal from main courses, and take a specially-trained pastry chef to really pull off – a pastry chef like the Water Tower’s own Mustapha.
Our pastry chef extraordinaire
From Morocco via the United Arab Emirates, Mustafa has had a long, varied career as a pastry chef. He’s worked in hotels across the world, serving up amazing desserts to a very demanding clientele.
So, when he responded to one of our job advertisements, we jumped to hire him. And, to be honest, the results have been amazing. With his help, we’ve been able to add desserts to the menu past chefs had told us were impossible – dishes we were told had to be made in a dedicated pastry kitchen and trucked to our location.
But now, we’re able to tackle a variety of sweet dishes that routinely get complimented by our guests.
Sweet creations from mild to wild
If you’ve been too full after every meal at The Water Tower to even consider desserts, we understand. But, allow us to give you a preview of the menu to convince you to save a little extra room.
Crème Brûlée – the classic dessert that’s almost as fun to ‘crack’ as it is to eat. We feature a different flavour every day, so we recommend coming back daily to try this sweet, rich treat.
Black Forest Cake – With chocolate mousse, sour cherries and whipped cream topped with chocolate shavings, you’ll be more than happy to get lost in this decadently dark and sinfully delicious black forest of a cake.
Apple Crisp – With his own spin on this classic North American dessert, Mustapha makes his apple crisp with toasted coconut and rich caramel sauce. Then, to round out that warm and comforting flavour, it’s topped with a dollop of fresh vanilla ice cream!
Haskap Cheesecake – As light and fluffy as a cloud in a prairie blue sky, this cheesecake is the perfect way to end a good meal. With just a hint of citrus, topped with a tart and sweet coulis made from local farm-fresh haskap berries, it’s sure to leave you feeling bright.
Weekly dessert feature – Because Mustapha loves a challenge (and truly excels when he’s coming up with something new), The Water Tower also features a rotating weekly dessert varying from classic to exotic to please every palate.
Dhillon School of Business’s 5 Days for the Homeless
Sweet as a great dessert is, we’ve been able to further ‘sweeten the pot’ by supporting Dhillon School of Business’s 5 Days for the Homeless fundraiser.
Mustapha churned out a veritable mountain of profiteroles (a.k.a. cream puffs) from scratch(!) which we sold at The Water Tower – donating $5 from each sale to the fundraiser, along a ton of bottles for their bottle drive.
And of course, because we love supporting local business initiatives, we also extended a basket of treats to Dhillon grads in the form of 50 free dessert coupons.
Always leave room for dessert at the Water Tower
We understand if you skip the appetizer, or even if you want to share a main course, but the next time you head up to The Water Tower, do yourself, and your whole party a favour: save room for decadent, house-made desserts.