“Pâte sucrée has a sweet taste that’s contrasted by the vibrant, tart lemon curd,” says Marjorie Taylor, co-author of French at Heart and co-owner of The Cook’s Atelier.

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Carolyn McIntyre Jackson and Jodi Willoughby, the sisters who started Western Canada’s Crave Bakery more than 20 years ago, are finally revealing the sweet secrets that built their brand. In their debut cookbook, Crave, find customer favourites like crackly-topped Snickerdoodle Cookies — soft, chewy and perfectly spiced with cinnamon — and moist Banana Chocolate Loaf, ideal for breakfast or an afternoon treat. Their Coconut Cream Pie is a true showstopper with a toasted coconut-graham cracker crust, silky family-recipe custard and a cloud of whipped cream. Below, get an exclusive look at these delicious recipes!

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“Irresistibly tropical, coconut cream pie is a dessert that’s sure to please. Whether enjoyed as a comforting treat on a cosy evening or at a celebratory gathering, this pie stands as a timeless symbol of decadence.” — the Crave authors

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“We have tested many banana bread recipes, and we think we have finally perfected it. The secret lies in using equal amounts of butter and oil. Butter contributes a rich flavour, while the oil guarantees a moist crumb. If you prefer, feel free to use either all butter or all oil. The addition of chocolate chunks is completely optional; Carolyne likes no chocolate, Jodi likes chocolate!” — the Crave authors

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“Freshly baked snickerdoodles fill your kitchen with the smells of cinnamon-sugar goodness. These cookies are delicious, and though we usually like to eat our cookies once they have cooled, we make an exception for these ones.” — the Crave authors

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“These cookies are incredibly easy to put together, and the sprinkle-dunking step makes them the perfect dessert to do with kids. Their final shape should be slightly domed, almost like a golf ball.” — Alexandre Cohen

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“The pie shows off the berries just coming into season in the spring, ribboned into a base of sweet cream cheese in a buttery crust,” says chef Bill Clark.

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“Butter tarts aren’t just a dessert; they’re a taste of Canadian history and a sweet reminder of the country’s warm and welcoming spirit,” says culinary expert Irene Matys. “For Greek Cypriots, the same things hold true for baklava. This recipe is a culinary marriage of these two classics and my two heritages: the rich, gooey sweetness of butter tarts pairs perfectly with the aromatic cinnamon and cloves, nuts, and layers of flaky pastry that define baklava. The best (and sweetest) of both worlds, you might say.” Get Irene’s recipe for baklava butter tarts below.

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“Babka is made with a rich brioche dough and usually filled with layers of fudgy chocolate or cinnamon. There is an infinite number of variations, from sweet fillings to savoury flavours like goat cheese, bacon, and caramelized onions. While we do love those versions, our ultimate favourite is this babka packed with sweet cherries and toasted walnuts. We pick the cherries from our one and only cherry tree next to our garden. It always gives us just enough fruit to make a batch of jam to make this recipe.”

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“The super-rich, chocolatey brownie gets a beautiful hint of nuttiness from tahini, which balances the flavor.” — Eden Grinshpan, host of Top Chef Canada and author of Eating Out Loud and the new cookbook Tahini Baby, Toronto

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