I found ganache patisserie accidentally when I was web-surfing on Google.
When I first got there, I was thrilled coz nothing can make me smile wider than seeing those mouth-watering Parisian desserts.
So last weekend Ganache was launching their new Spring menu. They gave out free samples for their new menu. Forêt Noire, yuzu pistache, Abricot et earl grey, to name some
What I love about their desserts was that they are not overly done, a.k.a not too sweet.
The measurements are just PERFECT!
Big props for Peter Fong, a very talented pastry chef who had bring Vancouver's desserts to the next level.
Coco Velours Rouge