Located in Moncton, Tony's Bistro Brings A Little Taste Of France To
Atlantic Canada

Pastry Chef Tony Holden opened his quaint two-table bistro in Moncton, New Brunswick in 2001 and garnered a strong local following on the popularity of his world class croissants and classic French pastry technique. In 2013, as demand grew, Tony's Pastries became Tony's Bistro & Pâtisserie and now seats up to 40 guests.

Now with a full, from-scratch menu at breakfast, lunch, and dinner, a beer-and-wine bar, and one of the finest bakery and pastry showcases in Atlantic Canada, Tony's is rapidly garnering praise from locals, food publications, chefs and foodies alike as one of the best dining experiences on the east coast.

Reach us at 384-8669 to make a reservation (evenings only), order a cake or other desserts, or arrange for catering. 

Thanks for stopping by!

 
Executive Chef Tony Holden

Executive Chef Tony Holden

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• 506-384-8669 •


• 137 mclaughlin drive
moncton, nb e1a 4p4 •

tonysmoncton@
GMAIL.COM

 

 

 

× Breakfast × Lunch × dinner × wine × dessert × catering

 
 

Our cakes

Here is a sampling of some of our most popular cakes for order.
Please note that your cake will likely be garnished different than the pictured cakes.
All cake orders require 48 hours notice.
Cakes larger than 10 slices require payment in advance.
All of our desserts are made in-house by our excellent pastry chefs from recipes that
Tony has collected, created, and perfected through the years.

 
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White Chocolate Rocher

Created by Chef Tony Holden, this cake is our biggest seller and unique to us. It is composed of rich white chocolate mousse, almond sponge cake, and a crispy hazelnut wafer. Some people compare it's crispy texture to that of "Ferrero Rocher."

6.75 x slice / six-slice cake 40.50 /
ten-slice cake 67.5

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Chocolate Caramel Sacher (GF)

Our chocolate caramel sacher is a cake that contains no gluten in the recipe. It is composed of sheets of chocolate sponge cake layered with chocolate & caramel mousse and a rich caramel glaze.
Almond flour is used.

6.25 x slice / six-slice cake 37.50 /
ten-slice cake 62.50

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Chocolate Raspberry Delice

The chocolate raspberry delice is a classic chocolate sponge cake with milk chocolate mousse, fresh raspberries, and chocolate ganache on the outer layer. 

Six-slice cake 30 / twelve-slice cake 48

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Jour et Nuit

Meaning "Day and Night", this cake is all dark and light - almond sponge cake, chocolate mousse, chocolate sponge cake, and dark chocolate mousse. 

5.25 x slice / six-slice cake 31.50 /
ten-slice cake 52.50

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Italiano (GF)

The Italiano, and Italian style cake of dense chocolate and espresso cake. It almost has the texture of a fudge-forward brownie, with a hint of espresso. No gluten is used in this recipe. Please note that we do not always wrap our Italiano in a chocolate scarf, as pictured.

 

5.25 x slice / six-slice cake 32.00 /
twelve-slice cake 52.00

DAILY FEATURES:

Wednesday, November 22

SOUP  Creamy Tomato and Roasted Garlic

QUICHE > Sausage and Spinach with Creamy Cheese

VOL-AU-VENT > Basil Chicken rose

PIZZA > Ham, Red Onion with Mozza and a Creamy Herb Base 

PASTA > Peppers, Onions, Mushroom with a Tomato sauce and Feta Cheese 

View The Full Menu →