One reason (ok, perhaps one of the only reasons) that I look forward to fall is seeing what the season has to offer in terms of fashion. In some ways it’s meaningless, but in many ways it just makes the colder weather bearable for me. And while I also welcome the arrival of fall comfort food favourites, it’s not something I necessarily think of in terms of fashion. That is until I was lucky enough to attend the preview party of the Fall cake collection at West Queen West's Nadege Patisserie. It was there that I discovered that Pastry Chef Nadege Nourian has managed to expertly blend two of my greatest loves: style and dessert.

Nadege Patisserie is described as a "playground for the senses, where the art of French Pastry meets fresh modern panache." And that is right on the money. The ooh-la-la factor is all over this chic boite of a bakery café just on the edge of Trinity Bellwoods Park. I can’t be in the vicinity of Nadege Patisserie without stopping by for some beautiful crisp, light cookies filled with exquisite flavours such as Valrhona chocolate, poppy, pistachio, olive oil and white chocolate. They are mouth-meltingly wonderful. And I am also somewhat addicted to her Sicilian lemon and gin & tonic marshmallows, which are about as sophisticated and delicious as a marshmallow can possibly be, really.

And that’s the thing about everything that Nadege does that she has thankfully brought to Toronto: sophistication and quality, with a serious side of beautiful and delicious. Her croissants and savoury offerings always feature the best ingredients and intricately woven flavours and textures. But the real showstoppers are the cakes. They are nothing short of edible art - a feast for all the senses.

Nadege Nourian draws inspiration from art, geography, history, and the seasons for her pastries, so it is natural that her cakes will be seasonal offerings. For fall, I promise you, they are spectacular. The delicate individual cakes are a stylish riot of colour and flavour, ranging from the slick "Addiction", a pink leopard-printed cylinder of dark chocolate and pomegranate, the "Emperor Kaldi", a golden blend of coffee, banana, and chocolate to the Avida Dollars, a perfect sphere bursting with mulled wine, cinnamon and, and orange. Each one is vividly lovely in design and flavour.

But it’s Nadege’s partnership with Veuve Cliquot that results in what is the most special cake in the lineup. (What goes better with dessert – or anything – than bubbly?) The cake at the forefront of the Fall 2009 Collection is La Veuve – a delicate mousse of Veuve Cliquot Rose Champagne and Wild Strawberry Coulis. If there ever was a special occasion cake, this is it. Full stop. I’m hoping this one will stick around for every season.

Nadege Patisserie is at 780 Queen St West: www.nadege-patisserie.com.

Michelle Jobin is the host and producer of Toronto Dining and a Weather Specialist for Global News. She is especially fond of duck confit, dark chocolate ganache, and thunderstorms.