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La Cornetteria. You’ve probably heard of this tiny Italian patisserie before because of their zeppole. Ah, the famous zeppole that makes an appearance only once a year, for a one month limited time only. Come March, Italian bakeries from all over repurpose their ovens to produce the little puff pastry almost exclusively, popping them out at a dizzying pace. La Cornetteria happens to make some of the best ones.
From what I gather, Sadaharu Aoki is currently the most popular Japanese chef in Taiwan. His minimalistic patisserie shops have been catching my eye since ever I’ve been in Taipei (once in the Regent and the other when I passed by Joel Robuchon’s Salon de The in Bellavita) so I was happy to finally stop by and pick something up at the location in the B2 level of the Bellavita complex. Everything looks amazing… good enough to make you actually semi-seriously contemplate buying one of each dessert and worrying about the calories later. We got one Valencia with candied orange and sugar on top and one chocolate cake. Pictures speak for themselves.
Boîte de Bijou is a small bakery cum patisserie located just off the side of the National Taiwan Normal University. With a sign as discrete as theirs, it would be easy to miss the small place – I was totally oblivious of it the first few times I walked by. The air conditioning inside blasts customers, giving them a much needed relief from the sweltering outdoors (usually at least 35C and humid), so that’s a nice plus. The matcha green tea cake was recommended by the lady inside and it didn’t disappoint though surprisingly the matcha flavor wasn’t as intense as I was expecting. It was quite subtle and not overwhelming at all, nicely balanced with the thicker, harder crust on the bottom. This is a sweet little spot anyone can hit, especially convenient for those studying at the university.