The sweet, familiar aroma of Filipino desserts has found a permanent home in Toronto as The Crane Express, the beloved food truck that’s been delighting locals with authentic Filipino treats, has finally opened its first brick-and-mortar location.
Walking into the cozy shop near Yonge and Wellesley, I’m immediately transported by the scent of ube (purple yam) and pandan wafting through the air. For years, Torontonians have chased this food truck across the city, following social media updates to sample their legendary halo-halo and bibingka. Now, they have a fixed address to satisfy their cravings.
“We never imagined the response would be so overwhelming,” says Maria Santos, founder and head chef of The Crane Express. “What started as a weekend passion project has grown beyond our wildest dreams.”
Santos, who immigrated from Manila in 2014, began serving her grandmother’s recipes from a modest food truck in 2018. The truck quickly gained a cult following, with lines often stretching around Trinity Bellwoods Park during summer festivals.
The timing couldn’t be better for this expansion. According to recent data from the City of Toronto’s Economic Development office, Filipino-Canadian owned businesses have increased by 37% in the past five years, reflecting the growing cultural influence of one of the city’s fastest-growing communities.
The shop’s interior blends modern Toronto minimalism with traditional Filipino elements – rattan pendant lights hang above sleek countertops, while hand-painted murals depict scenes from the Philippine countryside. It’s a thoughtful representation of the cultural fusion that makes Toronto’s food scene so dynamic.
Their signature offering remains the halo-halo, a layered dessert featuring shaved ice, sweetened beans, jellies, fruits, and topped with ube ice cream. But the storefront has allowed Santos to expand her menu considerably.
“Having a permanent kitchen means we can finally offer bibingka fresh from the oven,” Santos explains, referring to the rice cake traditionally cooked in clay pots lined with banana leaves. “In the truck, we could only serve pre-made versions.”
The shop’s opening reflects broader trends in Toronto’s evolving culinary landscape. According to Restaurants Canada, the city has seen a 24% increase in culturally-specific dessert shops opening since 2019, with particular growth in establishments showcasing Filipino, Thai, and Indonesian sweet treats.
Local food critic Jordan Williams from Toronto Taste believes this represents a significant shift. “Ten years ago, finding authentic Filipino desserts meant traveling to Scarborough or North York,” Williams told me during a recent conversation. “Now, these flavors are becoming mainstream in downtown Toronto, exposing more people to the incredible diversity of Filipino cuisine.”
The storefront’s central location has already attracted curious newcomers alongside loyal fans. During my visit, I met Sophia Lee, a student at nearby Ryerson University who was trying Santos’ leche flan for the first time.
“I’ve never had Filipino desserts before, but my roommate wouldn’t stop talking about this place,” Lee said between bites. “Now I understand why – it’s completely different from anything I’ve tried before.”
For Toronto’s Filipino community, estimated at over 150,000 according to the latest census data, the shop represents something deeper than just good food.
“When I taste their cassava cake, I’m instantly back in my mother’s kitchen in Cebu,” says Carlo Mendoza, a regular customer since The Crane Express’s food truck days. “It’s not just dessert – it’s a connection to home.”
Santos has also partnered with local Filipino organizations to host cultural events at the new space. Last weekend, they held a workshop teaching traditional methods of making kalamay, a sticky rice dessert that varies by region throughout the Philippines.
The shop’s opening hasn’t been without challenges. Supply chain issues have occasionally made it difficult to source authentic ingredients, and Santos admits that maintaining consistent quality while scaling up production required significant adjustment.
“We’re making ten times the volume we did in the truck,” she notes. “Ensuring every ube halaya tastes exactly like what our customers expect has been our biggest priority.”
The Crane Express joins a growing number of food truck success stories in Toronto that have made the leap to permanent locations. According to the Toronto Food Truck Alliance, approximately 15% of the city’s food trucks have expanded to storefronts in the past three years.
As I finish my interview with Santos, she excuses herself to greet a group of elderly Filipino women who’ve just entered the shop. They chat animatedly in Tagalog, examining the glass display case filled with colorful kakanin (rice cakes) and other traditional sweets.
“That’s why we do this,” Santos says when she returns. “Food is how we keep our culture alive across generations and borders.”
The Crane Express is open Tuesday through Sunday from 11 a.m. to 8 p.m. at 423 Yonge Street. Based on the crowds I witnessed during my visit, I’d recommend going early – especially if you want to try their bibingka before it sells out for the day.
In a city celebrated for its culinary diversity, The Crane Express has carved out a special place by offering authentic flavors that transport both Filipino-Canadians and curious food lovers alike. It’s exactly the kind of success story that makes Toronto’s food scene one of the most exciting in North America.
