At the Fort Garry Hotel, Chef Richard Warren and his team of six pastry chefs spend their days spinning simple sugar into magnificent, mouth-watering magic. The chef with a self-professed insatiable sweet tooth plans and produces all of the sweets, pastries and breads for the 99-year-old luxury hotel. Chef Warren and his team execute dishes like pineapple tarte tatin with banana caramel ice cream for patrons of the Palm Lounge from a basement “bakeshop” run with genial military precision. Taste dozens of Chef Warren’s sweet offerings in rotation at Sunday brunch. 222 Broadway Ave., 204-942-8251.