It's interesting to see that with COVID in place, several things are on the rise:
(a.) marriages
(b.) pregnancy
(c.) divorces (ironically)
(d.) housing market (A - C all lead to point D I suppose)
(e.) Car rentals (road trips are popular these days)
(f.) and small food businesses
Lately, I've been seeing a lot more pop up events and new online stores that offer food delivery. I love seeing that and love supporting small local businesses. Remi Patisserie is a small local business that sells innovative baked goods. Remi started his online business in 2019 and now has an actual store in Vancouver. I couldn't help but notice the hype all over Instagram and the pictures on IG are all so appealing. I even had to preorder twice to submit my order through because they just couldn't keep up with the demand! As you can see from the video, their shelf was pretty much empty by the time I got there. So please remember to pre-order your goods!
The most uploaded pastries I saw on IG were the Matcha Mochi Eclair, Thai Tea roll cake, Mango Sego roll cake, and Matcha Black sesame Roll cake.
I ordered the trio which is basically a sampler of three different flavour of Swiss roll cake that comes with the matcha and Thai milk tea flavor, and the last piece is randomly selected by Remi. Unfortunately Mango Sego isn't on the menu currently, but Early Grey is one of my favourite tea flavour so it works out just perfectly!
Swiss Roll Cake:
All of the Swiss roll cakes are filled with a light flavoured tea cream with a themed panna cotta in the middle. I find it interesting as the panna cotta generally are silky smooth, but this one is creamier and is on the firmer side. It sort of reminds me of a cross over of a fudge, flan and stiffed whip cream all together. It's just an interesting fact, I'm definitely not complaining. I think I would prefer this as it incorporates better with the whipping cream and sponge cake. While the sponge layer could be a bit softer to my liking, I think the majority of you will appreciate the sponge cake more than I do. Again, I am a Nazi when it comes to sponge cakes, burgers and noodles. These three things are my specialities just because I'm so fussy about it...
Of all three flavours of the Swiss roll cakes, my favourite was the Thai Milk tea. The Thai Tea was strong but not too powerful. I like how aromatic and flavourful it was!
The earl grey flavour is on the lighter side. From the first bite, you will notice a hint of the earl tea aroma but it quickly vanishes with the following bites. The idea of the matcha black sesame flavour is definitely an attention grabber, but in my opinion I don't think it goes well with one another. The black sesame was strong so it overpowered the matcha flavour. To begin with the matcha flavour was not strong enough anyway, but if it was, it would have been a very conflicting taste with the black sesame. The whole time as I was trying to process the flavour, I felt like I was the sad child trying to pick sides over fighting parents lol. It lacks depth in the flavour. I think I would have preferred just one singular flavour - either roll cake filled with black sesame or just a potent matcha cream filling (I am a matcha addict btw) with nothing at all or possibly mochi or red bean (or both?).
All in all, these are some fantastic and innovative roll cakes. What I prefer is slightly biased because it really drills down to your own personal preferences. If you appreciate tea as much as I do, I think you would prefer the tea flavour in these rolls to be more potent like the Thai milk tea. So if you are a tea drinker, I highly recommend that you choose the Thai Milk Tea flavour. If you don't normally fancy tea, then I think you would prefer the matcha and earl grey flavour.
Matcha Mochi Eclair:
Out of everything, I am most impressed by the matcha mochi eclair because it's very challenging to keep up with the texture when the pastry cools down. The shell can easily turn soggy and soft while the mochi hardens over time. From my experience, I've never had a batch of puff pastry that does not turn soft after it's cooled down. Even Beard Papa cream puffs turn soft when it's cooled down (and that's why they always pump in the cream filling as per submitted order so the cream doesn't soften the shell quickly). Remi is smart to place the mochi in between the eclair and the matcha cream so that the cream does not soften the shell.
I also noticed that the eclair has a Craquelin topping, which is a thin cookie layer that crackles in the baking process and gives the puff/eclair shell an extra crunch. Again, Remi you are very smart to use this French technique as it helped preserve the crispiness.
The mochi was also surprisingly soft with the perfect chew even after placing the pastry in the fridge for an hour.
Overall, I am very impressed with this that I think it's worth to copycat. So stay tuned :)
Price:
$3 - $7 per piece || $23 - $23.5 per roll cake || $44 - $76 per large cakes (depending on size)
Taste: 4.2 / 5
atmosphere: ⭐️⭐️⭐️⭐️
seating: NA
Price Performance ratio: 3.9 / 5
Location: Vancouver
Comments