new french patisserie in town
seems an impossible challenge
to make the right choice
yet an impossible challenge
to choose wrong.
“but compared with the task of selecting a piece of french pastry held by an impatient waiter,
a move in chess is like reaching for a salary check in its demand on the contemplative faculties.”
(no rodents were harmed in the making of this treat)
Some people might be horrified at the idea of eating the tail of a semi-aquatic rodent. But the sweet beaver tails that Canadians feast upon aren’t taken from beavers. Instead, they are big paddles of whole-wheat dough, fried to golden crispness. The final product is often doused in toppings such as cinnamon-sugar, chocolate, whipped cream, and maple butter.
While their name has become shorthand for a big, wheat doughnut, most come from one place: the BeaverTails chain of pastry shops. For the last 40 years, the Ontario-founded company has been slinging beaver tails, or queues de castor, at outlets across Canada. Flavors range from savory (garlic cheese, anyone?) to sweet (apple cinnamon). Fan favorites are the Killalou Sunrise, topped with cinnamon-sugar and lemon, or the Triple Trip, which boasts chocolate hazelnut spread, peanut butter, and Reese’s Pieces. In eastern Canada, they’re often a winter treat, perfect for after skating.
As the tails have slowly spread around the world, from Dubai to Dollywood, their indulgent taste and evocative name has made them an iconic part of Canada’s cuisine.
happy canada day to our sweet neighbors to the north!
credits: atlas obscura/gastro obscura/taste montreal