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All-Éclair Bakery ‘Nügateau’ Opens 3rd Location Amid Retail Expansion

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Toronto-based Nügateau Patisserie, a niche bakery chain specializing in éclairs, has opened its third GTA location, and is now exploring expansion opportunities outside of the Toronto area. 

Nügateau, which launched in 2015 with a shop on Queen Street West, recently opened its third permanent location at Square One Shopping Centre in Mississauga.

While the concept of an éclair is typically associated with the traditional chocolate-topped, cream-stuffed variety, Nügateau offers an assortment of between 15 and 18 different types in its stores, with flavours rotating on a monthly and seasonal basis. 

“We were looking at starting something unique and different,” says Atul Palghadmal, co-founder and head pastry chef at Nügateau. He says that although classic éclairs are available at many bakeries, he has never come across another pastry shop specializing exclusively in éclairs or offering different flavours. He and co-founder Abm Kadir saw an opportunity to provide a product that wasn’t being offered elsewhere.

After having success with its initial Queen Street location, Nügateau opened a second location in downtown Toronto’s Saks Food Hall by Pusateri’s on Queen Street. The company experimented with pop-up shops at Square One prior to opening the newest location, and found that the products resonated strongly with customers, according to Kadir.

“Before we do any expansion, we try to test the market,” he says. “It has been really successful [at Square One].”

Although many of Nügateau’s early customers were first-time visitors who were intrigued by the novelty of the concept, over time, the brand has developed a loyal following of regular customers, with many returning every week. 

Éclair dough is very difficult to make, Palghadmal says, requiring very specific levels of moisture and humidity. He suspects that’s why éclairs are less common than other types of pastries. Having trained at Le Cordon Bleu in Ottawa, Palghadmal gained plenty of experience making éclairs, and became intrigued by the opportunities to experiment with flavours. 

“You can create so many flavours and mix and match and do so many creative things with it,” he says. “Once you have the base right, there are no limitations to what you can do with it.”

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