For the past 5 weeks, I did not wake up early enough to try Remi Patisserie, a new pop-up at Moving Coffee Roastery every Sunday. Although Remi Patisserie can also be found at Sweet Barrel on weekdays, it seems to be out of the way for me. Yesterday, I finally woke up early enough to visit and buy some treats back home for Ethan.
Background of Remi Patisserie
Remi Ho, the owner of Remi Patisserie, was previously a pastry chef at Origo Club. I previously tried his pastries at Origo Club, and I fell in love with them. Now that he quit his job to open Remi Patisserie, I was surprised yet excited to see what he will serve on the menu. The patisserie now opens in Sweet Barrel throughout the week, but on Sundays, there is a pop up at Moving Coffee, my favourite coffee roastery in Vancouver. The pop up starts at 11 am, and there is always a line up waiting for Remi to set up.
Now, the real talk…I
I arrived at around 11:30 am, and the line started getting longer. After 10 minutes wait, it was finally my turn to pick my treats. There is a wide selection of cakes and pastries, such as roll cakes, flan, the signature cloud cake, and Mont Blanc bun, etc. They are quite expensive, so I only picked some of the signature items for the first time. I bought Phantom Roll Cake, Thai Ice Tea Roll Cake, Mango Mochi, and Houjicha Flan. And of course, I also bought a cup of coffee from the shop to start the day.
I had a bite of Houjicha Flan in the shop, while enjoying my coffee. It tasted like no different than an egg tart, except it had a denser texture. I was unable to taste any houjicha in the flan. However, I brought my remaining home and put in the oven for 5 minutes, the flavour and texture changes drastically. The tart is crispy and pairs well with the creamy filling. The flan itself is creamy and has a pungent houjicha flavor. That extra 5 minute work changes my impression to the flan, so I recommend to heat it up in the oven before savouring it!
Mango Mochi is my favourite of all. Though it is bite size, the chewy mochi wrapped around the one big piece of mango. Juicy and sweet; however, it is quite expensive for that second of joy.
Thai Ice Tea Roll Cake is a new flavor, and many recommends their roll cakes, so I ordered one to share with Ethan. Inspired by the Thai milk tea at Longtail Kitchen, Remi transforms its unique flavor to a roll cake, paired with ORELYS whipped ganache. The roll cake is airy and spongy, and the proportion of sponge cake and cream is on point. The cream itself tastes extremely milky, which overpowers the hint of Thai tea flavor. Though the cake is light, the ganache is quite heavy and sweet for me to finish the entire roll cake in one setting.
Phantom Roll Cake features Moving Coffee’s signature espresso, Phantom. The espresso is a smooth and mild. With its sweeter note, it is best to incorporate into desserts. Remi uses Phantom in roll cakes, and it has a hint of bittersweet. I prefer this over the Thai Ice Tea flavor. However, despite the strong espresso flavor and the airy, fluffy sponge cake, the cream is very dense and heavy.
After trying the desserts from Remi Patisserie, I have to admit that I was slightly disappointed in some way. The desserts are on a pricier side, which makes me wonder if they are worth for me to come again. Though Houjicha Flan and Mango Mochi are both delicious, they are not too special. As for the roll cakes, though the sponge cake is very light and spongy, the cream is too heavy to my liking. I still think It is worth a try if you pass by this area. Anyway, one thing that I am satisfied about this visit is the friendly staff, a cup of smooth latte, and the aroma that flows in the air.
Taste : 3/5 • Service: 5/5 • Ambiance: 3.5/5 • Quality-Price: 3.5/5
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|Address: 64 East 3rd Avenue, Vancouver, BC V5T 1C3|
Tue to Sat: 9 am to 5 pm
Sun: 11 am to 5 pm