‘Flor’ may be Portuguese (and Spanish) for ‘flower’, but this pâtisserie is actually a Japanese-inspired French pastry shop and café. Pâtisserie Glacé’s former chef, Yamashita Masataka, makes everything – from the smooth Fromage Blanc (blueberry sauce encased in soft cheese, set in a citrus almond tart base) to cookies and mango tofu chiffon cake – without preservatives, baking powder, artificial rising/softening agent and stabilisers. No wonder they don’t keep long.
Whole cakes $38-$240, slice cakes $1.80-$6.50.
|Venue name:||Flor Pâtisserie|
2 Duxton Hill
|Opening hours:||Mon-Sat 11am-7pm, Sun 11am-6pm|
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