Collection: Raspbenilla

Chef Story
Hi there! Thank you for stopping by and I really appreciate your click. “Raspbenilla” actually is the name of my graduation cake at Le Cordon Bleu NKUHT and I got Diplôme De Pâtisserie in 2018. Cooking, baking and sharing makes me happy and I love staying in the kitchen. I really hope my work could make you and your beloved happy just like me.

哈嘍!多謝你願意進來看看“Raspbenilla”其實是我在台灣高餐藍帶甜點班畢業作品的名字,取了Raspberry和Vanilla各一半合起來,而我也在2018年取得了甜點師證書。下廚和烘焙讓我覺得超開心,在廚房裡忙碌就很幸福!希望我的誠意之作也能讓你感到幸福喔!


Highlights
All Freshly Handmade
Only Use High Quality Ingredients - French Dairy Products, Japanese Eggs, Australian Organic Vanilla Products etc.
Less Sugar Added
Free of Added Preservatives and Artificial Coloring

新鮮手工製作
只選用法國乳製品,日本雞蛋,澳洲有機香草製品等優質進口食材
少糖配方
不含人工色素及防腐劑

Signature Dish
AMBER GOLD Vanilla & Rum Basque Semi-Burnt Cheesecake
I call it “Semi-Burnt” coz it does not have a famous black-through top, but the taste and texture will surprise your mouth and tongue. The gorgeously light, smooth and creamy inner core combines with rich rum flavor makes it less heavy for eating and will leave a pleasant aftertaste. Trust me, one piece is never enough!

琥珀金香草朗姆巴斯克半焦芝士蛋糕
因為頂不夠焦所以我給這個蛋糕命名為“半焦”(笑),有芝士蛋糕的綿軟順滑又有冧酒(aka蘭姆酒,朗姆酒)的濃厚醇香,吃起來不僅不會膩還會停不下來喔!

*Pre-order shall be made 2 days in advance.

**This merchant’s products are perishable**
**Please choose the delivery option for perishable product**
**此商戶的產品需要冷藏**
**部份產品有最低消費要求**