Patisserie heaven hits the sweet spot with each bite
DIVE into the sweet life at the newly opened PINTAO and you will be amazed by its selection of exquisite patisserie.
Whether you are craving for a traditional eclair or looking for a pretty yet flavorful dessert, all the hand-made delights will hit your sweet spot.
Pastry chef and co-owner Florian Bourquin was head of pastry with Pierre Marcolini in Brussels for 10 years before joining COVA in Taiwan in 2015.
He and his colleague Marie Chu from Taiwan moved together to Shanghai to launch PINTAO — on-the-move French pastry.
“We call it ‘on-the-move’ as we try to bring the dynamics and creativity based on traditional French recipes. We are here to recreate traditions,” Bourquin said.
Each creation features different layers of textures and flavors with the aim of bringing out different stages of emotion.
“Based on 17 years of experience with top brands, I can finally bring my personal style and love into creating my own unique products at PINTAO.”
Bourquin’s professional pastry experience and unique perspective as pastry artisan enable him to focus on the finer details. He uses fresh, seasonal ingredients including herbs and flowers not usually found in patisserie.
One of the signatures “Asian Lady” (65 yuan) shows the well-balanced textures that help open the palate. A beautiful rosy-color (fruit powder) white chocolate sphere wraps a combination of raspberry yogurt mousse, green tea crème brulee, peach jelly, raspberry chocolate sponge and crispy shortbread. It’s recommended that you bite through the different layers together so you will understand the magical flavor combination.
“When you combine different textures, even the same flavors will be felt differently. What I’m trying to create is the balance of the whole layers and making something pop out beyond expectations,” Bourquin said.
Other must-tries here include Éclair Caramel, Lemon Little Fairy and L’exquise.
I particularly liked the Éclair Caramel (40 yuan). Bourquin gives it a new twist on an old classic — chou pastry with crispy crumble top, caramel cream, caramel sauce, vanilla chantilly and an almond crisp — the velvetysmooth filling perfectly combines with the crisp crumble top.
Just an incredible experience!
Above: Each creation at PINTAO features different layers of textures and flavors with the aim of bringing out different stages of emotion.
Left: The signature “Asian Lady” shows the well-balanced textures that help open the palate. — Patsy Yang