Our Story

We are The 3rd generation of Maxim’s

Specializing in fine French and European pastries and desserts. Using only the freshest, premium  ingredients and pure Belgium chocolate, our cakes are baked fresh in our store daily. At Maxim’s we truly believe every occasion whether big or small deserves a little sweetness. As the third generation owner of Maxims, it is my honour to carry out this family tradition and be able to create a new, modern and airy space for new generations to enjoy. We are excited to welcome you into our new location in downtown Markham.

HERE WE ARE

Don’s daughter, Megan is a professionally trained pastry chef who worked along-side with Don for over 10 years. As the third generation of a family business she is excited to open her first bakery café Le Maxim in Markham – to provide the community with her own twist of modern flavours along with the traditional French-style pastries.

Where it all Began…

OUR JOURNEY

It all started in Kowloon, Hong Kong. A second-generation Pastry Chef, Don, specializing in traditional French pastry, first cultivated his passion for baking as a child in his father's acclaimed bakery in Kowloon. He was deeply inspired by his father’s dedication to classical French pastries and cakes. Don decided to continue his father’s legacy in Toronto and had operated his business for more than 50-years. And now, he is proud to share his love of baking with his daughter, Megan. She will be an integral part of the family's culinary empire!

THE HISTORY

Megan’s grandfather, Watsons Li (Li Wah Hing), was born in Hong Kong 1908. He started his baking career in Shanghai at Yang Zhi Hotel at a young age of 15. After the war, he escaped to Macau where he was professional trained as a French-style pastry chef. Watsons became the Master of Dessert on an international cruise line and traveled around the world. With his cultivated skills from Yang Zhi, and his creativity, he apprenticed with many early pastry pioneers, specializing primarily in British, Russian, Swiss, and French-style desserts. He later opened his own bakery back home in Hong Kong, which introduced the French-style pastries and dessert to the locals.

After 24-years of success in Hong Kong, Watsons and his family immigrated to New York to be with his children. He opened a bakery in China Town, and his son Don, was deeply inspired by his father’s love for French-style pastries. After honing his skills, he continued his education in traditional Parisian baking through mentorships with several renown pastry chefs. This is where he learned how to refine and transform traditional desserts into new taste and textures.

Don immigrated to Toronto and opened his first bakery in China Town, Downtown Toronto. It first started selling traditional Chinese buns and breads to cater to the Chinese Canadian community, and then began to sell French-style dessert. He launched a second bakery in Scarborough, which featured an even greater variety of cakes, pastries, and baked goods that catered not only to Chinese customers, but to everyone.