Pretty desserts for Bakerzin’s 2018 dessert menu curated by Award Winning executive Chef Alex Yen who clinched the Gold Award for both Pastry and Pastry Art categories at the Food and Hospitality Expo 2018.
Pistachio Madness ($8)
New on the menu, this creamy pistachio mousse cake with a quenelle of homemade pistachio icecream is my favourite.
Miss Berry Ruby ($8)
The bright red glaze is sour while the strawberry and raspberry mousse inside is sweeter. On the side, it has a quenelle of homemade chocolate icecream.
Signature Warm Chocolate Cake ($9)
The Best Seller in Bakerzin and a classic dessert. Warm and fluffy chocolate cake using Valrhona chocolate where the molten French chocolate flows out when pierced.
Chocolate Souffle ($9)
Another chocolate dessert with fresh vanilla icecream
Berry Crumble ($9)
Lychee Rose Cake ($11)
French Wafffles ($12)
Get a drink to pair it with your dessert. I got the mocha which I love a lot because it was not so thick and creamy.
All desserts are decorated with fine details that you would not notice unless you enjoy them with full interest. To be updated with future promotions and new menu items, download the official Bakerzin SG app.
Address: United Square, 101 Thomson Road #01-07/60 S307591
Contact: 6251 5550
Written by: Coralle Wong