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Bakery Behind Cronut Burger Illness Plans to Reopen

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Photo: Epic / Facebook

The Toronto bakery linked to the cronut burger food poisoning outbreak at the Canadian National Exhibition might be reopening soon. The Star reports that employees at Le Dolci were back to work on Tuesday though they are not yet baking there. The shop has been closed since it was discovered that the maple bacon jam the shop created for the cronut burger was the culpable ingredient in the poisoning and contaminated with Staphylococcus aureus toxin. Along with the maple bacon jam, Le Dolci created the cronuts for the burger, which was sold by co-creators Epic Burger and Waffles. (Cronut inventor Dominique Ansel had absolutely nothing to do with it).

Though the shop closed voluntarily (and in time for their pre-planned summer vacation, apparently), Le Dolci needs permission from Toronto Public Health to reopen. If permission is given to reopen, it is likely that "retraining" will be required for staff. Epic Burger and Waffles reopened after inspectors determined the bacon maple jam was the culprit.

The decision from Toronto Public Health is expected this week after they finish lab work on the incident. It appears that samples taken from the bacon supplier were clean, which means the outbreak may have originated at the bakery itself. Le Dolci's owner Lisa Sanguedolce says she's "devastated" by what has happened.

· Toronto Bakery Le Dolci Plans to Reopen as Cronut Burger Probe Nears End [Star]
· All CronutBurgerGate Coverage on Eater [-E-]

Le Dolci

1006 Dundas Street West Toronto, Ontario M6J 1W6

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