Address: 608 Queen St, Fredericton NB
Website: n/a
Style: German
Price: $$
When picking me up from the airport, there were actually Cake Tours in tow from New Brunswick and here's my one and only (for now, at any rate) selection from Fredericton. Following my own tour, I know that it's not that easy to find poppy seed baked goods, so to come across a German bakery with poppy seed cake for sale in addition to it being a part of the Great Canadian Cake Tour (currently at two posts, so it's not that great ^^;;) is an extra special addition to my site. You can only imagine my excitement...
Nevertheless, Baking Paradise is indeed a German bakery, specializing in rye breads and buns. The assortment of (strangely long -- it was very difficult to photograph these well) German sweets isn't very big; in fact, besides one or two other items, this was it. The first item seems to be the bakery's most popular, given how much of them they were baking. There were trays of these, and... I'm not exactly sure what to call them, but they were basically dough twists with some sort of fruit filling and dipped on both ends in chocolate. These get old pretty quickly, so it's best to eat them right away. A little doughy in some areas, these were still nice and tasty.
There was also the apple strudel. I wouldn't necessarily call it authentic German, but it looked pretty good for a Canadianized version of the classic. Sadly, no one got the opportunity to try. We left it for the following morning only to discover that our room in Halifax had the misfortune of having an ant problem -- a whole colony got into the paper bag and that spelled the demise of my poor apple strudel. ;___; 
Last but not least there was the poppy seed cake. Actually, no one knew it was a poppy seed cake until the very last minute; my purchasers wanted one more item and chose this slice (the last one) with crumble on top. Upon being informed it was indeed a poppy seed cake, they got excited and I got even more excited! :D This was a very low cake with quite dense, barely-there dough that was layered between several generous masses of poppy seed and nothing but poppy seed -- it was a little oily, but beautiful nonetheless! To make it even better, it was completely covered by a solid layer of delicious crumble and icing. Whoa. It is possible to encounter German poppy seed buns (often, but not always), but poppy seed squares, though yummier, are far more elusive; I was impressed, very impressed! Rating: ***
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