4 minute read
TOÑA BAKERY AND CAFÉ
When Toña Bakery and Café opened its doors on Dunbar Street last December, it began a dream that owner and tepastry chef Venezuelan-born Daniel Muñoz had envisioned for years. After training in French pastry at Toronto’s George Brown College, Daniel moved to Vancouver to join the team at Beta5 Chocolates. He later honed his skills at Nemesis, Hawksworth, and Viva Cafe & Bakery. Daniel also worked alongside Chef Kenta at Boulevard Kitchen and with acclaimed chocolatier Thomas Haas, whom he regards as one of his mentors.
From the moment Daniel began his pastry school training, he discovered a passion for pastry and chocolate, and set his sights on opening his own business.
Toña (pronounced “Tonya”) pays homage to Daniel’s heritage and family. It’s the affectionate nickname for Antonieta, his mother’s middle name. The ñ reflects the Spanish roots passed down by his father.
The cozy café is housed in the former location of Sweet Somethings bakery. The vibrant colours they chose were intended to create a warm and inviting space from the moment customers walk through the door.
We've created a playful space that welcomes families.
Cosette Bote, the café’s front-of-house manager and Daniel’s life partner, adds, “The space didn’t require major renovations; we mainly focused on details like new flooring, counters, shelving, and a communal table we built ourselves. The only thing we did not build was the platform seating, which A1 Studio created.”
Toña is truly a family affair. Daniel leads the kitchen, bringing pastries shaped by his training and creative vision to life. Supporting Daniel and Cosette are Daniel’s sister, Andrea Muñoz; his mother, Maria Gil; his father, Luis Muñoz; and his cousin Luciana Muñoz.
Cosette ensures customers receive exceptional service while overseeing the beverage program. Luis helps with back-of-house production, while Andrea assists in both front-of-house and branding. Daniel's mother is responsible for the gorgeous flowers outside the bakery, the interior plants, and all the little details that make Toña special. Luciana completes the team with her role in the front-of-house.
We truly could not have made any of this happen without Daniel's family's immense support and work.
She adds, “Especially on our lowest days, they have been there to give us the push we need. Doing this with them has been gratifying, and they make this place that much more special.”
"We’ve been pleasantly surprised by the community’s warm welcome," says Daniel. "We strive to create personal connections with every customer, whether it’s their first visit or their tenth. It’s about making people feel cared for in a relaxed atmosphere.”
Daniel and his team are committed to using only seasonal products.
He says, “We love to work with local farmers, and in the summer months, we look forward to using seasonal fruit. Aside from our seasonal Danishes, the summer months are when we will offer ice cream bars made in-house using local and fresh ingredients.”
The display cases feature tempting laminated pastries and Viennoiserie like buttery croissants, pain au chocolat, Kouign-amann (caramelized croissant dough folded with butter and sugar), pain Suisse (croissant dough filled with pastry cream and chocolate chips), as well as Latin American inspired pastries such as a concha (Mexican sweet buns), and cachito (Venezuelan ham filled buns). In addition, Toña serves specialty coffee roasted by local roasters.
Weekend specials include savoury mushroom Danishes and rotating desserts like rhubarbalmond tarts, Basque cheesecake, and ParisBrest.
Among the café’s most popular menu items are the Kouign-amann, cachito, canelés, and their signature prosciutto and Gruyere croissant — their take on a ham and cheese croissant with bechamel, cheddar, Gruyere and slices of prosciutto.
All chocolates, confections, pastries, and desserts are made in-house. Chocolate is available seasonally for special holidays such as Valentine’s Day, Easter, and Christmas. The bakery also makes confections from September through May.
"We’re so thankful for how the community has embraced us," says Daniel. “It makes our day when someone walks through the door because a friend recommended Toña. Dunbar is exactly the community that we hoped for.”
“We love the connections we’ve made,” adds Cosette. “It’s heart-warming to see families and their children request a trip to the ‘orange café!’” Daniel adds, “We want every guest to leave feeling cared for, happy, satisfied and eager to return.”
Thanks to Daniel and his family’s dedication and passion, Toña has quickly become a welcoming place where people connect over coffee and world-class pastries.
Toña Bakery and Café
4321 Dunbar Street Vancouver, BC V6S 1R1 www.instagram.com/tonabakerycafe
Story by Sarah Gordon (June 2025) @PallaMedia
