EAT TO YOUR HEART'S CONTENT AT PASTRY PASSION

I first visited Pastry Passion a few years back. At that time, the place did not follow the other cafés’ bid for clients attention by offering free Wifi. What they offer was simply irresistible cakes and pastries not to mention their delectable line of panini, pasta and assorted beverages. It was like Banapple before becoming a household name. 

During my visits I got to sample their cakes and pies served individually. They also sell whole cakes which you can bring home or give as gifts and you will definitely not be disappointed.

Concorde cake with an intricate design 

Concord Cake is made of vanilla chiffon cake and intricately decorated with miniature chocolate sticks all-over. It is also filled with light chocolate mousse and topped with confectioner’s sugar. The serving plate is drizzled with chocolate syrup which I would still dip my cake before taking a bite. 

Melts-in-the-mouth Tiramisu

Tiramisu is made with traditional ingredients of mascarpone mousse laid on a bed of homemade ladyfingers soaked in Kahlua liquor. What makes this excitingly unique? Cocoa lovers will truly feast on the cocoa powder dusted all-over the cake extending to the serving plate. No scrimping of ingredients here! 

Luscious Decadence Cake

Decadence Cake is an ultra rich, moist chocolate cake covered in creamy chocolate ganache and served on a bed of caramel sauce with seven heart-shaped designs. Four words, sinfully delicious, sinfully addicting!

Mouth-watering Banana Cream Pie

For pie lovers, they offer Apple, Lemon Meringue, Mango Madness and Banana Cream Pie. The last one which I tried was made up of fresh banana slices laid on a cinnamon-graham crust then topped with whipped cream. The pie is garnished with chocolate swirls and three heart-shaped designs adorned the plate. 

At Pastry Passion you can have as much stylishly designed chocolate cakes and literally eat to your heart’s content.

Pasty Passion was included in my article entitled Be Mine! published at Cook Magazine's Cookstreet section, February 2010 issue.


Feel free to email me at eattoyourheartscontent@gmail.com


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All photos in this site were captured by Pie Rivera unless otherwise stated.



Pie Rivera is a food columnist at Republic of 7107 Island Travel Magazine and a freelance writer for other food & travel magazines.

2 comments:

  1. hi pinkcookies! thanks for dropping by :) ... cakes is one of my weaknesses too! :)

    ReplyDelete