For this Father’s Day, the maître-mot is “Câlin”, hug in French. Each of these French treats are childhood favourites. Dedicated to my father, Bach. 🐻
🎀 This pâtisserie box contains 4 desserts:
Millefeuille: the classic “thousand-layers” dessert, ancestor of the Kiwiana custard slice. The Bouche version is with a crispy puff pastry, with vanilla and tonka beans diplomate cream.
Lemon Meringue tart: A favourite for both Frenchies and people of Aotearoa, this classic lemon meringue tart is composed of a crispy shell, a layer of almond cream, an intense lemon crémeux, topped with a soft meringue.
Tarte Tropézienne: An icon of Saint-Tropez. The Bouche version is a soft and pillowy orange blossom French brioche topped with orange blossom crumble and pistachio, and at its heart an orange blossom diplomate cream and a generous amount of the most exquisite homemade pistachio praliné.
Petit Ourson Guimauve (GF): The French version of the Kiwiana chocolate fish. The Bouche gourmet and large version of the bear hides a heart of Tongan vanilla bean marshmallow, a housemade hazelnut and almond praliné, covered with Weave Cacao couverture dark chocolate 70%.
Every single element of these desserts is house-made from scratch with the highest quality ingredients. Entirely vegan - no eggs, no dairy, no animal products. 🌱
Beautifully presented in a box, with a menu card with the description and my own drawings of each dessert.
Hand-delivered personally on Friday the 4th and Saturday the 5th of September from 10AM to 8PM.
Orders close on Thursday the 3rd of September at noon, or until sold out.
For this Father’s Day, the maître-mot is “Câlin”, hug in French. Each of these French treats are childhood favourites. Dedicated to my father, Bach. 🐻
🎀 This pâtisserie box contains 4 desserts:
Millefeuille: the classic “thousand-layers” dessert, ancestor of the Kiwiana custard slice. The Bouche version is with a crispy puff pastry, with vanilla and tonka beans diplomate cream.
Lemon Meringue tart: A favourite for both Frenchies and people of Aotearoa, this classic lemon meringue tart is composed of a crispy shell, a layer of almond cream, an intense lemon crémeux, topped with a soft meringue.
Tarte Tropézienne: An icon of Saint-Tropez. The Bouche version is a soft and pillowy orange blossom French brioche topped with orange blossom crumble and pistachio, and at its heart an orange blossom diplomate cream and a generous amount of the most exquisite homemade pistachio praliné.
Petit Ourson Guimauve (GF): The French version of the Kiwiana chocolate fish. The Bouche gourmet and large version of the bear hides a heart of Tongan vanilla bean marshmallow, a housemade hazelnut and almond praliné, covered with Weave Cacao couverture dark chocolate 70%.
Every single element of these desserts is house-made from scratch with the highest quality ingredients. Entirely vegan - no eggs, no dairy, no animal products. 🌱
Beautifully presented in a box, with a menu card with the description and my own drawings of each dessert.
Hand-delivered personally on Friday the 4th and Saturday the 5th of September from 10AM to 8PM.
Orders close on Thursday the 3rd of September at noon, or until sold out.
Millefeuille: gluten (wheat), soy
Lemon tart : gluten (wheat), soy
Tropézienne : gluten (wheat), soy, pistachio
Ourson guimauve : hazelnut, almond
All made in my registered kitchen with no animal products (i.e. no eggs, dairy, meat or fish)
Traces of nuts, soy, and wheat gluten
Orders close on Thursday the 3rd of September at noon or until sold out
