This confectionary spot has made a name for itself with its wedding cakes and sweet treats. But on a recent visit, we found out the pâtisserie also concocts its own blends of tea to pair with the desserts.
Leaves are sourced from plantations all over the world, then blended to suit the cakes. We love the pairings that bring out the best in the desserts. A tea with French wild roses, English toffee and African almonds ($7.90/pot) goes well with the Eglise St Augustin cake ($12.80), a vanilla choux sponge filled with strawberry-basil confit and Madagascar vanilla cream. Or pick the Nepali Earl Grey blended with French lavender and French bergamot ($7.90/pot), and have it with the Petitte France ($13.80), a dome-shaped cake with a French whisky centre.
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