Saul Good Gift Co. helps you build relationships through our locally sourced, award-winning gifts. 🏆 #RadiatingHappiness Since TwentyOSix

Shop for local gifts


$10 shipping across Canada

Shop for corporate gifts

Shop for Chocolate Gifts

At Saul Good, every day we make friends with supremely talented and passionate people who create the most delectable delicacies and confections in Canada. We’ve asked them to share their inspiring stories with us.

Today we’re talking to Stephanie Duong, Co-Owner & Pastry Chef at Roeselle.

Roselle Desserts is shop in Toronto that makes cakes, confections, and cookies.  They make everything in-house and on-site.  Their philosophy is to make desserts that they like to eat and share them with their customers. A simple and delicious approach.

Photo Credit: Roselle

Why and when did you start your company?

We started in February 2015 with the simple goal to bring our delicious pastries to the city of Toronto.  

Photo Credit: Roselle

What inspires your work?

We are inspired by what we love to eat. Our business was founded on love. Bruce and I met while I was working abroad in Paris. Both of us had the wonderful privilege of working in Michelin-starred kitchens across Europe and Asia. All the products we make are inspired by seasonal ingredients and our travel experiences.

What sets you apart from similar companies?

We make everything ourselves with great care and skill and use the best ingredients we can find and afford.

What values drive you?

Honesty, sincerity and hedonism.

Photo Credit: Roselle

What are you most proud of?

Our happy customers. Roselle is our heart and soul, a dream realized after working in kitchens abroad to pursue and hone our craft.

What are people most surprised about when you tell them about your company?

We make everything ourselves from scratch.

Photo Credit: Roselle

Where do you get inspiration for new products?

It all starts with what we love to eat and what we think will make our customers happy.  We continue to be inspired from our travels and by the  exceptional products that respected pastry chefs throughout the world create.

What makes the ingredients you source special?

We go to great lengths to use the best ingredients we can find.  We use French chocolate, high quality local butter and real vanilla beans.

What’s the toughest part of your work?

Cooking is physically and mentally grueling work.  You are only as good as the last pastry you served, so you have to be on your game at all times.

Photo Credit: Roselle

What is your favourite local restaurant right now, and why?

Canis Restaurant, a modern interpretation of Canadian cuisine using amazing ingredients that are cooked by chefs who care about getting the details right.

What’s your favourite local neighbourhood, and why?

Corktown - where we live and work.

Photo Credit: Roselle

Where do you like to travel the most, and why?

France, the best country in the world for pastry.

Gift: The Salute