October is my birthday month, so I’ve had to make the extremely difficult choice (so hard!) between all my favourite birthday cakes I’ve had in 37 years. 37 is also a very precious and nostalgic number for me, as I grew up at the number 37 of a large street in Paris at Nation, a symbolic endpoint for our most epic citizen protests, hence the name “Trente-Sept”.
🎂 From childhood ones to a more recent one, I hereby reveal the 4 desserts in this Pâtisserie box :
Saint-Honoré: The patron saint of bakers & pastry chefs, this classic has 3 caramelised choux filled with a vanilla bean mousseline, adorned with vanilla chantilly, and sitting on top of a puff pastry.
Concerto: My reinterpreation of the cake created by Gaston Lenôtre in 1991 to honour the bicentenary death of Mozart, the Concerto features a dark chocolate mousse with Solomon’s couverture chocolate, a chocolate sponge, an almond praliné croustillant, mirror glazed with Weave Cacao PNG chocolate
Charlotte: A childhood classic that I’ve adapted in many flavour combos since Bouche started! This time it’s composed of an airy passion fruit mousse and a rhubarb-strawberry jam, all encased in a crown of vanilla ladyfingers and topped with vanilla chantilly. It’s inspired by the fétiche flavour combination of Pierre Hermé’s “Céleste”.
Cheryl Oliver’s Carrot Cake: An hommage to my beloved Kiwi family and their mother’s carrot cake, adapted directly from her recipe book. It gives a Ratatouille moment for my Kiwi whanau. Topped with Ceylon true cinnamon and vanilla chantilly, with a heart of salted butter caramel.
Every single element of these desserts, from the jams to the creams, 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 of each dessert. None of it is made with AI and entirely comes out of my own brain and precious memories.
Hand-delivered personally on Saturday the 24th and Sunday the 25th of September from 10AM to 8PM.
As the weather is getting warmer, please leave an ice box or a cooler bag on your doorstep if you are not home.
Orders close on Friday the 23rd at noon, or until sold out.
October is my birthday month, so I’ve had to make the extremely difficult choice (so hard!) between all my favourite birthday cakes I’ve had in 37 years. 37 is also a very precious and nostalgic number for me, as I grew up at the number 37 of a large street in Paris at Nation, a symbolic endpoint for our most epic citizen protests, hence the name “Trente-Sept”.
🎂 From childhood ones to a more recent one, I hereby reveal the 4 desserts in this Pâtisserie box :
Saint-Honoré: The patron saint of bakers & pastry chefs, this classic has 3 caramelised choux filled with a vanilla bean mousseline, adorned with vanilla chantilly, and sitting on top of a puff pastry.
Concerto: My reinterpreation of the cake created by Gaston Lenôtre in 1991 to honour the bicentenary death of Mozart, the Concerto features a dark chocolate mousse with Solomon’s couverture chocolate, a chocolate sponge, an almond praliné croustillant, mirror glazed with Weave Cacao PNG chocolate
Charlotte: A childhood classic that I’ve adapted in many flavour combos since Bouche started! This time it’s composed of an airy passion fruit mousse and a rhubarb-strawberry jam, all encased in a crown of vanilla ladyfingers and topped with vanilla chantilly. It’s inspired by the fétiche flavour combination of Pierre Hermé’s “Céleste”.
Cheryl Oliver’s Carrot Cake: An hommage to my beloved Kiwi family and their mother’s carrot cake, adapted directly from her recipe book. It gives a Ratatouille moment for my Kiwi whanau. Topped with Ceylon true cinnamon and vanilla chantilly, with a heart of salted butter caramel.
Every single element of these desserts, from the jams to the creams, 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 of each dessert. None of it is made with AI and entirely comes out of my own brain and precious memories.
Hand-delivered personally on Saturday the 24th and Sunday the 25th of September from 10AM to 8PM.
As the weather is getting warmer, please leave an ice box or a cooler bag on your doorstep if you are not home.
Orders close on Friday the 23rd at noon, or until sold out.
ALLERGENS
St Honoré : gluten (wheat), soy
Concerto : gluten (wheat), soy, almond
Charlotte : gluten (wheat), soy
Cheryl Oliver’s Carrot cake : gluten (wheat), soy
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
NOTES
Orders close on Friday the 23rd of October at noon or until sold out
