Junelle is the co-owner and pastry chef of Castle & Coal. She graduated the Culinary Management Program at George Brown College and developed her pastry skills working in Toronto’s various fine dining restaurants before going abroad to work and volunteer at Michelin restaurants around the world: Marcus Wareing in London, England, Eleven Madison Park, Per Se and Le Bernardin in New York, USA.

Inspired by memories from her childhood and career experiences, Junelle always dreamt of having her own pastry shop. She remembers her aunt taking her to cafes in the Philippines when she was younger where people not only ate delicious food, but also listened to live music and socialized with close friends and family. The nostalgic yet ecstatic feeling is what pushed her to create Castle & Coal.

The name Castle & Coal comes from the last names of Junelle and her husband: Casalan (Castle) and Colbert (Coal)

Michelle’s favourite dessert to make and why?

One of my favourite desserts to make is cake. I love that there is so much room for playing with flavour and texture and that it provides a large canvas for decoration. Cakes always feel celebratory, but I firmly believe they can be eaten for any occasion.

Michelle’s favourite hobbies

On my days off I like to sew clothes, listen to podcasts, and cook. I have also been learning to garden and hope to have a big harvest of produce and flowers next year.

Michelle’s favourite foods

Some of my favourite foods are curry goat, pizza, bibimbap, and good ol' sourdough toast with salted butter.

Pastry skill or dessert Michelle wants to learn

I would like to learn more about lamination and to develop my piping skills. I am also very interested in the process of creating and conceptualizing desserts, and how seasonality can bring out the best in our ingredients.

Michelle’s industry background

I come from a background in architecture and design, having attained a masters degree in architecture and working in the industry for about 5 years. My master's thesis focused on communal bread ovens and the ways that productive public spaces and the sharing of knowledge, culture, and food can generate community in urban environments. This interest, along with years of home-baking experience, ultimately led me to make a change in my career. I recently graduated from the Baking & Pastry Arts Management program at Centennial College and completed an internship at Blackbird Baking Co. during that time.

Ximena's favourite dessert to make and why?

My favourite dessert to make is traditional Mexican rice pudding or like we call it “arroz con leche”. The reason why I love to make this dessert it’s because it reminds me of home and brings me back to my childhood.

Ximena’s favourite hobbies

Whenever the weather is good, I love spending my days outside either at the park going on picnics, or just exploring coffee shops and restaurants around Toronto.

Ximena’s favourite foods

Since I moved here one of my goals has been to find the best place to eat tacos in Toronto, and one of my favourites so far has been Seven Lives Tacos on Kensington Market.

Pastry skill or dessert Ximena wants to learn

Since I was in school one of the techniques, I felt more attracted to was tempering, moulding, and experimenting with chocolate, so I would say that is one of the skills that I want to improve at.

Ximena’s industry background

It’s been almost two years since I moved to Toronto, I came here as a student; and recently I graduated from the Baking and Pastry Arts Management Program at Centennial College. I have also been working ever since, so I’ve had the opportunity to work at a couple of restaurants and pastry shops.