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2015-02-13
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I've heard quite a lot about the Bakery Chef ever since I came back from Tokyo but I've never got the motivation to head to the main shop. So it must be luck and fate that I chanced upon its pop-up stall at Orchard Central. For full review : www.dairycream.blogspot.comAlas, something unpredicted amidst the predictabilities. In fact, both cakes surpassed the excellency of the predecessors with their unmistakable saturated sponge and little mounds of smoky piped cream. Nonetheless, these cakes wer
I've heard quite a lot about the Bakery Chef ever since I came back from Tokyo but I've never got the motivation to head to the main shop. So it must be luck and fate that I chanced upon its pop-up stall at Orchard Central. For full review : www.dairycream.blogspot.com
Alas, something unpredicted amidst the predictabilities. In fact, both cakes surpassed the excellency of the predecessors with their unmistakable saturated sponge and little mounds of smoky piped cream. Nonetheless, these cakes were extremely delicate and I counted my blessings that little damage was inflicted by the heat when I transported them home.
However, it was only until the Praline Delight ($6) when I started to see potential of this pastry shop. Chocolate mousse, hazelnut paste +crunch, sponge cake coated in chocolate ganache and nuts. It might not be the most original idea, but it's a classic combination done well. Simply look at how beautiful each layer has come together! This cake should deserve more credit and raving reviews than the mundane sponge cakes. For full review : www.dairycream.blogspot.com
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