Ganache Pâtisserie is pleased to announce its newest creations for this year’s combined Spring/Summer 2010 collection. Light and fruity, Framboise et Yuzu ($5.75) encapsulates a Japanese-style yuzu cheesecake centre, green tea ladyfinger sponge and fresh raspberries with an ethereal framboise mascarpone cream. Taking the best of red velvet cake and coconut cream pie, Coco Velours Rouge ($5.75) layers moist red velvet cake with a dark chocolate ganache, coconut cream cheese mousseline, and a frosting of vanilla chantilly and coconut flakes. A subtle combination, Rooibos Abricot ($5.75) pairs a milk chocolate rooibos tea parfait with a brandy parfait centre that sits on a sacher sponge foundation with layers of praline crunch and housemade apricot-ginger compote. From the retirement of Guava Exotique arises Guave et Fraises ($5.75): an exotic strawberry-guava bavarian cream compliments a vanilla-rhubarb compote centre, lychees and layers of strawberry madaleine sponge. And for the chocolate lovers, Chocolat Cerise Epicée ($5.75) surrounds a white chocolate crème brûlée and sour cherry core, with a dark chocolate molé mousse and spiced chocolate sablé base.
On Saturday June 19th, 2010, everyone is invited to our Yaletown location for the official launch of our Spring/Summer 2010 menu. Throughout the day, there will be samples of our new Spring/Summer desserts, draws for doorprizes and much more.
The entire menu, store hours and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of chocolates, cakes and treats.
