Bien Caramélisé - 100% plant-based pâtisserie

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WORKSHOPS

- Small classes of up to 5 students, all instructed by Chef Jessica -

Pâtisserie: Chocolat banane

Housemade banana jam 自製香蕉果醬 Light 70% single-origin chocolate (São Tomé) mousse 70％單源巧克力（聖多美）慕斯 Fresh banana sponge cake 香蕉海綿蛋糕 Cacao almond crumble 可可杏仁金寶...

CURRENT MENU

Current Menu

Workshop: Easter workshop

Upcoming workshop dates April 1 @ 13:00 April 2 @ 13:00 (FULL) April 3 @ 10:00 (1 SPOT LEFT)

Workshop: Hazelnut & Apple tart

Upcoming workshop dates April 18 @ 10am April 21 @ 12pm April 27 @ 6:30pm

Product: Millefeuille

House-laminated golden puff pastry 自製家黃金千層酥皮 served with: Pure chocolate/creamy vanilla custard 純巧克力/柔滑香草吉士 OR Freshly grinded hazelnut praline mousseline 焦糖榛子奶油霜