Brownie Cream Puff
Caramel Maple Pecan Tart
Located not far from The University of Alberta, a fact that is fairly obvious as throngs of 20-somethings pack the tables from opening until late night, Block 1912 seems a more polarizing place amongst those serious about food, an eight o’clock Thursday evening visit showing the well-stocked Dessert case genuinely appealing as relates to looks, though perhaps a bit less so in terms of taste.
Located on trendy 82 Avenue NW, the free-after-18:00 metered parking around it full of those visiting clubs, restaurants and lounges nearby, it was following a brisk walk in the chilly night air that I found myself perusing rows upon rows of Cakes, Cookies and Puddings, three of them more appealing than the rest with a small table near the library luckily opening up just as a smiling young server completed the plating.
Unable to warm items from the case without a wait, the space admittedly packed with just two women pulling triple duties as cashier, server and barista, it was not long after pictures were snapped that a fork pierced boiled frosting surrounding a pile of stewed Plums and buttery Streudel, the flavor unfortunately trending more sugar than fruit while the “Brownie Cream Puff” was an across-the-board failure, the base thick with low-quality chocolate while the Choux had turned soggy.
Told that Tarts were Block 1912’s highlight by a server elsewhere, the options ranging from Matcha to S’mores, it was with hopes of saving the best till last that I cracked through a crunchy Praline lattice atop a mound of smooth Maple Cream, the base a gooey pile of toasted Nuts and Brown Sugar that was downright decadent – a proper restaurant-quality dish for just seven Canadian dollars.