Inside Lilac Bakery, owner Christopher Atkinson wants to reinvent the traditional Eaton's style bakery where slices, tarts, crisps and cookies made the menu.
Chefs draw inspiration from myriad sources.
Lilac Bakery owner Chris Atkinson draws his from a defunct department store.
Eaton’s department store in Winnipeg closed down in 1999 but part of it still lives on today inside Atkinson’s Grosvenor Avenue pastry shop.
From slices to cakes to pies, cookies and crisps, Lilac’s dessert case is a trip down memory lane. It’s stocked with the same kinds of desserts previously found in the old bakery shop and counter inside the historic Canadian department store.
Nostalgia and some seriously divine desserts and by-the-slice treats are on the menu at this Crescentwood neighbourhood sweet shop.
Aitkinson (with the help of his mother, also the chief baker) has created a menu of updated treats that draw from the past, including the best-selling dream cake.
The aforementioned dream cake is, as promised, a delectable dainty. A buttery shortbread base is topped with cherries, coconut and walnut and iced with pink butter cream.
Cupcakes are also up for grabs. Favourite flavours like chocolate, classic vanilla and red velvet cake are just the beginning. Lilac’s case is also filled with peanut butter chocolate, lemon, pumpkin, gingerbread and many other varieties of the handheld treats. Cheesecakes, pies (including apple, strawberry, rhubarb and blueberry) are also made in house.
There are no tables inside Lilac Bakery. Desserts are sold to go. Lilac also does a brisk custom order and catering business.
The decor is best described as modern with a touch of retro-chic (note the chalkboard menu).
You’ll frequently find Atkinson manning the counter and answering questions as he folds cardboard pie and cake boxes, just like the ones at Eaton’s.