The Sconery

Premium ingredients, premium baked goods


675 Belmont Ave W, Kitchener (Tues - Sun)
You can also still find us at The St. Jacob's Farmers' Market and The Kitchener Market
We offer 11 flavours of scones and 18 flavours of macarons on our menu. We will also be featuring different flavours each week as well as seasonal flavours to compliment our menu. All of our products are made from scratch and scones are baked fresh at the St. Jacobs Farmers' Market.

Our scones are made with a special blend of flours to provide a super moist crumb. We use no eggs in our scones; they rely on baking soda and baking powder to do all the leavening. They are best eaten when freshly baked and cooled to room temperature. If you are planning on storing scones for a later time, store in an airtight container and put in the fridge. Simply put them in the microwave for 10 seconds to bring them back to their original freshness, 5 seconds if kept at room temperature.

Did you know french macarons are gluten free? That's right!

Four Things to Know About Macarons

1. The main ingredient isn’t flour—it’s finely ground almonds. Combined with egg whites and sugar, the almond flour results in a soft, meringue-like cookie with a shiny, crunchy shell. Most often, bakers form macarons into little sandwiches, pairing two cookies with a sweet filling such as buttercream, ganache, or jam.

2. Don’t confuse macaron with macaroon. They aren’t alternate spellings—they’re two different confections. “Macaroon” refers to the soft, crispy cookie made from shredded coconut and sometimes dipped in chocolate.

3. The cookie has several disputed origin stories. Some say macarons were born in the Italian Renaissance, others that French monks designed them in the image of their belly buttons. One bakery in Nancy, France, attributes the invention to two Benedictine nuns, who fled their convent in postrevolutionary France and made a new life selling the confections before passing down the recipe in secret.

4. One man, however, definitely created the sandwich. The idea to join two macaron shells together belongs to Pierre Desfontaines, who began selling them at a boutique Parisian bakery called Ladurée. Today, Ladurée’s shops around the world sell 15,000 macarons a day—nearly half the amount of choux balls that make up the famous croquembouche known as the Eiffel Tower.

Let's clear up a common confusion about the macaron 

This is a coconut Macaroon (\ˌma-kə-ˈrün\)

A baked confection of egg whites, sugar and shredded dried coconut.  Light but dense consistency.

This is a French Macaron (\ˌma-ka-ˈroh\)

Delicate and airy, the French Macaron has an almond, sugar and egg whites-based shell. The shells have a light, crunchy texture on the outside and are slightly chewy on the inside. These shells are held together by a filling, typically made from a ganache butter-cream, meringue or jam.

Contact Information

The Sconery

Phone: 226-747-6053

Email: [email protected]