Yule Logs

Call us to order one of our famous Yule Logs, available this season in three varieties and two different sizes. 
Small (serves 10+) $52 // Large (serves 15+) $68
Custom dessert platters and cakes may also be ordered. Last day to place your order is December 20.
48 hours notice required for all orders. Best wishes from our family to yours!

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Chocolate caramel roulade (GF)

With chocolate almond sponge cake, chocolate caramel mousse, 
milk chocolate buttercream and caramel glaze with candied hazelnuts.
There is no gluten in this recipe.

Small $52

Large $68

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White Chocolate cranberry

White chocolate mousse, cranberry compote, and almond sponge cake.

Small $52

Large $68

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Chocolate and raspberry

Dark chocolate sponge cake and dark chocolate mousse
with fresh raspberries.

Small $52

Large $68

New Year's Eve Menu

Our New Year's Eve Menu 2017-18 will feature 5 courses, including your choice of main and dessert, for $85.
Call us at 384-8669 to book your table!


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 •





× 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, white 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. 


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


Thursday, December 14

SOUP  Tomato and Fine HErb 

QUICHE > Spinach Tomato and Cheddar

VOL-AU-VENT > Chipotle chicken 

PIZZA > Salmon, capers, Red Onion, Tomato with a Creamy Herb Base

PASTA > Pancetta, Mushroom and Onions with a Maple Cream Sauce 

View The Full Menu →