Sunny
The last day (season), the last petal drop. One was fortunate enough to catch it.
There was a section dedicated to sakura, this flower not only ornamental to look at, embleming life, hope it had.
The baked goods, some of the English versions made in sakura. It is an educational ride itself. The patisserie also had a cake section specifically for sakura selections.
Sakura Trio (SGD 3.50)
A marriage of the French and Japanese? Japan's crowned pearls green tea, sakura, original(yellow- yuzu?). We might not know how to section the love. Choux pastry balls upon a sugar paste biscuit, though the cream was light and not pertaining to any camp, the profiteroles were juicy. Encasing matcha and sakura in the puff. A combination of snappy, beaten and crispy textures.
Cornet Sakura (SGD 1.80)
|New| and beaming from the bakery, is cornet roll from Japanese origins. French coronet? Second to croissant.[?] The bread was sweet, like pan of Green Pumpkin with something made in Japan inside. Cornet with chocolate or custard filling, this one is sakura flavoured custard. An appropriate pink and blushing. Ringing cherry taste and a nice dash of the custard both flower and custard fans will like.
Mont Blanc Sakura (SGD 3.50)
Green pumpkin had pumpkin (mont blanc). Or chestnut or green tea or purple potato. This one is the height of the season sakura and chestnut cream piped. Not as thin and fine the strands, the monc blanc was sweet and wholesome, the chestnuts providing a sturdy flavour. Visionary and good as it looks a mont blanc in pink. Combined with fresh strawberry in the center.
P.S. Cherry. Closest taste to the sakura, the fleshy, exquisite fruit almost like a berry. The flower of the cherry. How the ethereality of cherry blossoms in food came about.
