At first glance, Jellybean Cake & Dessert may appear to be a typical bakery. But upon closer inspection, you'll notice a menu far more specialized than that of many gourmet bakeries, featuring sweets such as Korean and Japanese rice cakes, macaroons and minimalist cakes.
This hidden gem is tucked away on the second level of a busy street and holds an array of delights just waiting to be discovered. Best known for their exquisite rice cakes and precise and minimalist designs, this bakery has mastered the art of the ideal Korean and Japanese-style dessert.
Jellybean started back in 2018, when sole owner and baker Yujin Jang decided to turn her passion for baking into a career. From a very young age, she was inspired to take on the art by her sister. Famous in Korea for her beautiful desserts and baking creations, Jang's sister was, and still is, one of her greatest role models.
"As a child, I was often left in awe of my sister's creations. She made these beautiful Korean desserts that you couldn't take your eyes off of. That's what really pushed me to pursue baking later on in my life. I wanted others to feel the same excitement and wonder that I did," says Jang.
Trained in Korea's Nakumara Academy, Jang also holds the knowledge and experience necessary in running a successful bakery, as well as a series of baking classes, which have been temporarily paused due to COVID-19.
Serving an array of elegant desserts and rice cakes from Uiro-Mochi to Nerekeri, Jellybean brings Toronto's foodies a taste of tradition.
"When I came to Toronto, I noticed a lack of simplicity. A large majority of the desserts I tasted were too sweet and overpowering," Jang says. "The greatest thing about Japanese and Korean desserts is that they're not over the top. From taste to appearance, they present a minimalist treat that's both delicious and decadent, but not overwhelming. I wanted to bring that to Toronto's food scene."
Each dish Jang crafts is made with absolute precision and unmatched ease. While her Uiro-Mochi is steamed and filled with a delicious and slightly sweet white bean paste, her Nerekeri is handcrafted using a mixture of white bean paste and mochi and does not go through any steaming process.
Jellybean's menu also includes a ton of other pastries and sweets, including Song-Pyeon, a traditional rice cake made with rice flour and a Korean minimalist cake, available in flavours such as sweet potato, mugwort and strawberry shortcake––the latter of which is Jellybean's most popular flavour according to Jang.
Currently, orders are available for pick up or delivery on Uber Eats every Monday through Saturday from 11 a.m. to 5 p.m. But for larger batch orders and custom designs, orders must be placed through the store's website or Instagram. Just make sure to send in your requests five days in advance to avoid disappointment.
Jellybean Cake and Dessert is located at 3336A Yonge Street in uptown Toronto.
