George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
When Zhaofeng Huang opened Tangssant Viennoiserie on Church Street in the fall of 2025, he wasn't expecting the neighbourhood to become the heart of his business so quickly. But when lines formed in the rain and snow, he knew he had created something special — a café and bakery rooted in craft, culture, and community.
A 2024 graduate of George Brown Polytechnic’s Baking & Pastry Arts Management program, Huang launched the shop with fellow alum May Sun, bringing a shared vision of good design and meticulously crafted pastries to life.
Discovering his passion
For Huang, pastry wasn't the obvious path. Before he ever imagined opening this neighbourhood bakery, he was overseas, studying in a university physics lab. Alone, surrounded by books and endless reading, he realized something important: this wasn't the life she wanted.
"When I started working in the kitchen, everything changed. It wasn't anything like being alone in a physics lab — everyone helped each other. I really enjoyed being in the kitchen. I realized this is the life I want to live."
That sense of shared craft led him to fall in love with lamination, the technique at the core of croissants and viennoiserie. Huang spent more than five years working in bakeries across China and Canada, refining his skills before deciding to take his craft to the next level in Toronto.
Shaping his craft and business
Arriving in Toronto for the first time as a newcomer, Huang didn't know the industry landscape — yet George Brown quickly became his professional home. He enrolled in the Baking and Pastry Arts Management program and credits the school with giving him the skills and confidence to build Tangssant from scratch.
"George Brown taught me everything beyond lamination — the foundation and the technical skills I never had before. It also gave me community."
His instructors played a crucial role in helping him understand the city's flavours and food culture. "The chefs helped me understand everything — the ingredients, the market, and what local customers like. That guidance helped shape my business."
And his classmates? They became the backbone of Tangssant and helped bring his vision to life. "All our full-time staff are from George Brown. We were classmates. Without them, this business couldn't work."
Even today, the connection continues. "The chefs still visit, taste our products, and give feedback. That helps us grow."
East-meets-West flavour
Tangssant's identity is rooted in classic French tradition — but its flavours tell a story that travels continents, blending techniques from the east in approachable ways for western palates.
"I want to keep my pastries as traditional as possible but also mix in Chinese flavours in a way people can appreciate."
One standout example? A croissant featuring sauerkraut and Spam — based on a beloved northeastern Chinese dish. Sometimes customers hesitate at those unexpected combinations, but Huang relishes the moment they're won over.
"One lady said it looked very unappealing. But after tasting it, she said, 'Oh my God, it's perfect.' Some people look at our more unique flavours and think they're strange — until they taste them. That moment when they change their mind is the best feeling."
To maintain quality, Tangssant relies on locally sourced ingredients, supports Canadian producers, and uses premium Valrhona chocolate imported from France. And when technical challenges arise? "The theory we learned at George Brown helps us solve everything."
Advice for the next generation of George Brown bakers
For students dreaming of starting their own bakery someday, Huang offers hard-won wisdom rooted in his journey: "Relationships are everything in this industry. Be kind to your classmates and stay connected. Travel, learn from different bakeries, learn from everywhere — and when you're ready, don't be afraid to start your own business."
A Valentine's Day worth savouring
Whether you're celebrating romance, friendship, or simply a love of great pastry, Tangssant's Valentine's mille feuille — dark chocolate, sweet strawberry, and impossibly crisp layers, which Huang describes as "rich, fruity, and perfect for the day" — captures everything he has crafted with skill, heart, and a blend of traditions that feels unmistakably Toronto.
Visit Tangssant Viennoiserie at 193 Church Street, just a short walk from the St. James Campus, to taste these delectable creations for yourself.
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