Ruru Baked

Founded by pastry chef Luanne Ronquillo, Ruru Baked evolved from a high-demand online pre-order business into a cornerstone of the Bloordale Village community. The shop is defined by its uncompromising approach to French-style custard ice cream, which relies on egg yolks rather than stabilizers for an incredibly dense, velvety mouthfeel. The vibe is unpretentious and focused entirely on the craft; the space features bar seating where you can watch the team work in the industrial-sized kitchen, emphasizing the small-batch, in-house production. Unlike traditional parlours with glass display cases, the ice cream is kept hidden behind the counter, which helps keep the focus on the rotating daily menu of creative, often nostalgia-driven flavours that frequently draw long, patient lineups.

For a first-timer, the sticky toffee cake is non-negotiable—it is arguably the best in the city and pairs perfectly with a scoop of classic vanilla bean. The flavour menu rotates constantly, so keep an eye on their website for the daily list. Expect to pay premium prices for the quality, but the portions are generous. There are no reservations, and the shop is best visited during off-peak hours if you want to avoid the heaviest crowds. Keep in mind that they offer both dairy and vegan options, and their baked goods, like the Hawaiian butter mochi, are just as worth ordering as the ice cream itself.