Light chiffon cakes from Patisserie La Famille Atelier Fraicheur (Hong Kong)

I haven't been to Hong Kong in years so it was a nice thing to be back for a short work trip and extended vacation after that. Although most people would be loading up on the usual dim sum, roast meats, cha chan teng fare or Cantonese dishes while in Hong Kong, I made a conscious effort to try different types of cuisines since the city has a lot to offer in terms of variety. To the extent that I was asked - how can you say that you were in HK when you ate so little of the dim sum / roast meat / cha chan teng food? ^__^

One interesting thing I noticed is that, there are lots of nice bakeries and cafes with very Instagrammable desserts which taste good too. I certainly don't enjoy eating food which look nice but don't taste as delicious. And that's good news for someone like me who started to acquire a sweet tooth only when I became a adult. Perhaps it was the stress of working life which made desserts an appealing option for unwinding.

This bakery with a French name may give you the impression that it's some fanciful European brand but it actually hails from Tai Hang, a neighbourhood near to Causeway Bay and is relatively young i.e. founded in 2014. Goes to show that there are also hidden gems even among the local and homegrown brands. There are currently 5 branches at Causeway Bay, ifc Mall on the Hong Kong Island side and Harbour City, Langham Place and Wonderful Worlds of Whampoa on the Kowloon side.

I happened to walk past the ifc Mall branch and was tempted by the visually-appealing cakes in the display. You may be slightly intimidated by the fact that they sell only whole cakes but the smallest size light chiffon cakes here are small enough to be finished by one person (maybe need to split over two days for small eaters). As I was there when they were about to close, there weren't that many options left which probably suggests that their business must be pretty good. Note though that there are different sizes on offer so the bigger ones are definitely more suited for sharing. Depending on the flavours, prices would differ accordingly.

After deliberating for a while, I chose the matcha flavour as shown in this photo which had the right amount of moisture and still maintained its lightness. The chocolate pieces on top went well with the matcha flavour as well. This is probably one of the "lighter" flavours because from their website, there are much "richer" options with lots of cream and fruits on top so you can choose whatever suits your tastes. It's just too bad that this is something which I couldn't bring home so I guess I can only try the other flavours when I visit Hong Kong again. Note that there aren't any dine-in spaces so the only way is to bring this home or to your hotel room to indulge your tastebuds without feeling overloaded at the end.

A refined German taste from Japan - Juchheim's matcha baumkuchen (Takashimaya)

Although I have passed by Juchheim many times to date, I have never had the urge to buy their baumkuchen for some reason. Perhaps it was that I always had the impression that baumkuchens are expensive due to the effort and skill needed to produce them or that Japanese brands tend to have this pricey image. However, when I saw the limited edition matcha version publicised on Juchheim's Facebook page, that was the best excuse to try their baumkuchen.

Baumkuchen which means tree cake in German (Der Konig der Kuchen), is regarded as the King of German cakes and also the symbol of the German Confectionery Association. In Germany, confectioners can only earn the title of Meister after mastering how to make this cake. Karl Juchheim, the founder of Juccheim, was the first to bake the baumkuchen in Japan back in 1919.

Much as I am very into anything matcha, I still felt apprehensive about buying a whole baumkuchen on my first attempt especially since it does not have any preservatives and can only last for three days. Coupled with the fact that there were no samples for this flavour, I pondered over this a lot at the counter which I suppose must have made the staff there wonder if I had no intention of buying anything. To make things even more complicated, seeing another limited edition version i.e. dark chocolate swayed my will as I deliberated between matcha and this flavour. In the end, I finally bit the bullet and went ahead with my initial choice. Luckily, the baumkuchen turned out to be better than I expected.

I was expecting a somewhat drier texture and sweeter taste from the matcha flavour based on the impression I got from the lemon version's sample. However, the matcha flavour turned out to have the right amount of moisture and the texture was smooth enough to eat it on its own. If paired with tea, I think it will be a great teatime snack or after-meal dessert. Although the staff did mention that the outermost layer may be a bit sweet, I thought that it was still acceptable for me. Price-wise, the matcha flavour is slightly more expensive than the original flavour but for this quality and size, it's a worthwhile deal after all.

Now that the matcha baumkuchen has won my heart, I guess it's time to get the dark chocolate version soon before it gets taken off the shelf.

Marriage of cheese and matcha from Otaru - LeTAO's double fromage matcha cheesecake

To be honest, it is tough to be a fan of anything Japanese. You have to pay a premium for anything imported from there to here unless you head to the country itself and bring back the things yourself. Much as you understand the quality and effort put into their products and the costs involved in bringing these items from Japan to Singapore thus justifying the higher price tag, it can sometimes be deterring to shell out so much money to get the real deal. This is why it took me so long to get LeTAO's double fromage cheesecake even though it has already entered Singapore some time ago. For those who are not familiar with LeTAO, this company from Otaru, Hokkaido, is famous for their cheesecakes which have been in production since 1998. They currently have a counter at Orchard Ion's Level B1.

Honestly speaking, the size in relation to the price was the biggest reason why I held back. I have no doubts that the quality of the cheesecake will be quite good especially after hearing rave reviews about it everywhere. However, the common grouse was also that the cheesecake was not available in single slices and that the whole cake was small at just 12cm wide and weighing 330 grams but cost SGD 28. Of course, I've come across more costly cakes than this but the size was still an issue for me. And since there was no option of buying single slices to test the flavour, it was even riskier to buy the entire cake while not knowing if I would like how it tastes.

What got me to "take the plunge" literally into unknown territory was the magical word - matcha. I am a big lover of anything matcha and the sight of this matcha version which is only available for a limited period only and has only 30 pieces per day was really tempting. Still, it took a fair bit of deliberation even up to the last minute when I was right in front of their counter before I finally decided to get the cake.

First of all, the taste is really as good as the reviews say. I don't really like cheesecakes with a very dense texture but this version which is made from Hokkaido cream cheese and Italian mascarpone cheese was so light on the palate. The green tea layer made from matcha from Kyoto was already so aromatic before eating and upon tasting, it did not taste as heavy as I imagined it to be from the matcha scent. As such, don't be surprised to find that you are able to eat more than what you usually can because the light sensation will have you craving for more. The sole disappointment was the appearance of the cheesecake though because the matcha powder on top was sort of "flaking" and you could see patches of white here and there which wasn't how it was featured in the promotional materials. I didn't take a long time to get home after buying this nor applied a lot of movement to the package which could possibly "shake off" the powder. As such, my hunch for this happening could be that I bought the chilled version which is most likely defrosted from the frozen version thus the matcha powder did not stay onto the top surface as it should have been. Alternatively, it could be that this issue doesn't arise for the original cheesecake and chocolate flavours because their topping is not in powdery form like matcha powder? Perhaps I need to buy the regular cheesecake or chocolate frozen versions next time to test my hypothesis?

Note though that the matcha version is pricier ($35) than the regular versions selling at $28 but since it's a limited edition item and daily quantities are limited, I guess that explains the price discrepancy. Another thing to be aware is that these cakes should be consumed within two days after you open the packaging. On a related note, I noticed that there is a slight difference in the taste when you eat it on the day of purchase compared to the following day which I attribute to the cool air from the fridge being in contact with the cake.

Much as I didn't regret my purchase this time, I still have this lingering thought that the deal would have been sweeter for me if the price was lesser. Guess there is no such thing called perfection after all.

Chocolates with a "wa" twist - Salon de Royal Kyoto's pop-up store @ Japan Food Town

At the mention of chocolate, most people would probably associate it with countries such as Switzerland and Belgium which are well-known for their quality chocolate. This is intriguing in the sense that cocoa beans, the source ingredient for chocolate, are largely grown in Africa and South America and these countries famous for chocolate don't actually grow their own cacao plants. In the same sense, you might not associate Japan with this sweet treat, especially not when it comes to Kyoto, the old capital which embodies everything Japanese even in this modern era of speed and technology. Interestingly, there is a chocolatier from Kyoto which has been around since 1935 and is well-known for its amazing range of chocolates and by-products. This spring, if you are in Singapore, you should visit their pop-up store located at the event square of Japan Food Town (Level 4 of Wisma Atria) to find out what makes them so good.

I attended the opening day event on 18 April, thanks to the invitation of J Passport after I signed up for it on their website. Today's event was restricted to the media and invited guests (about 50 as per the website) but due to the size of the venue, it was a bit difficult to move around without running into another human wall. Coupled with the spot lights dotting the perimeter of the event square, I got rather hot and bothered especially after I had rushed to make it in time for the event. In addition, despite the fact that I had provided my blog URL in the application, I was classified as a guest rather than media which I can understand to a certain extent since I don't belong to a formal media outlet. The main differences between being a guest and media representative were that the latter got a detailed write-up about the company and the pop-up store and a bigger goodie bag.

Salon de Royal was founded in Kyoto on 1 April 1935 and combines the best of East and West influences in its products. As mentioned above, chocolate is usually seen as a Western product but it goes through an amazing transformation here which is quite unlike the chocolates you find in Europe. As explained by the company's representative during the event, it produces three main categories of chocolate i.e. chocolate bonbons, Hannari (Rinpa) chocolate and pecan nut chocolates. Not only does the company incorporate ingredients with a strong "wa" (Japanese) feel into its products such as matcha and arare (rice crackers), its packaging also embodies the deep Japanese influence due to its roots in Kyoto. For example, urushi boxes i.e. lacquer coating and Japanese tea bowls (chawan) are used as packaging for the chocolate bonbons. For its Hannari and pecan nut chocolates, the outer packaging is influenced by Rinpa-style paintings which is one of the major historical schools of Japanese painting.

The highlight of the event would have to be the live demonstration by Chef Emori Hiroyuki who is Salon de Royal Kyoto's official adviser and the 2015 champion of the World Trophy of Pastry Ice Cream Chocolate. Unfortunately, I couldn't get a good look at his demonstration because there were too many people crowding around the table. I couldn't help but think that it would be nice if there was a video camera hanging above to capture the process and project it on a TV screen just like what we see in a lot of those cooking demonstration videos online. This would ensure that everyone has an equal opportunity to observe the demonstration. Otherwise, it might be better to reduce the number of people attending each demonstration because the venue is simply too small. If you are attending the event for the public held on 19 April, you might want to get near to the demonstration table before it starts so as to secure a good spot.

As it was too hot and uncomfortable for me to squeeze in, I ended up catching glimpses at parts of the demonstration through the mobile phone screens of those who took videos of it. This photo I have here was taken after the matcha ice cream cake was completed. Apologies for this unflattering picture which does not show the true beauty of this cake because I was standing too far back.

After the photo session, the participants were treated to samples of the matcha ice cream cake. In terms of taste, I think that it was pretty good especially the matcha layer which was flavourful and aromatic. However, it doesn't seem that the pop-up store will offer this item though so you might want to attend the public event to sample this.

In the goodie bag given to the guests, there were a pack of candy-coated pecan nuts and a piece of chocolate bonbon. I don't eat bonbons that often because they are usually quite pricey so I can't say that I know a lot about this type of chocolates. Nonetheless, the bonbon given to me was very smooth and the aroma of the chocolate lingered on my palate for a while. Impressive taste but I think I would need more convincing to actually shell out money for it. As for the pecan nuts, the package contains two small packs each with 3 pieces. Considering that you need to pay $7.50 for each package, that works out to about $1.25 per piece. The refined taste and texture you get definitely justifies this price tag but to be perfectly honest, this is probably something you would want to buy to indulge yourself once in a while or as gifts to people who matter most to you. While looking at the displays, I saw a few more flavours which interest me so I should be going back to the pop-up store to buy them.

For those who are interested in attending the demonstrations open to the public on 19th April, the two timings are 12.30pm and 6.30pm and you would need to register through J Passport's website. Even if you can't make it in time for these, there will be five demonstrations daily by different patissiers and the pop-up store will still be around till 31 May.

Other than showcasing the company's products, there are also a series of events lined up during this period to introduce Kyoto's culture to Singapore. Do check these out if they interest you:
- Shakuhachi flute: 30 April
- Noh drama maskmaking: 6 May
- Calligraphy: 7 May
- Nishijin Ori Textiles: date to be announced

If you happen to be going to Japan, you can visit their main shop cum cafe which is located beside the Kamo River where you can sit outdoors during the warmer months from May to September. The shop offers a wide selection of the company's chocolate products along with desserts and beverages like coffee, tea and wine. Alternatively, if you are in Osaka, you can go to their shop at the B2 level of Hankyuu Sanbangai Departmental Store to buy their products.

My take on the hype over Hattendo's cream buns

With the partial opening of Tanjong Pagar Centre, there are some new dining options available for the office crowd. One of the most popular ones would have to be Hattendo Cafe which is on Level 1 and boasts of cream buns which sell-out in a matter of hours. From what I gather, there are two timeslots when you can get your fix i.e. during lunch hour and after 6pm. As for the hours in between, it depends. There was one day when I visited at 2 plus but there was nothing left. On another day, when I visited near 3pm, there was still plenty to buy so this really depends on your luck.

For those who aren't aware of Hattendo, here's a brief introduction about them. Hattendo was actually a wagashi maker initially when it was established at Mihara Minato-machi, Hiroshima Prefecture in 1933 (Showa 8th Year). By the time the second generation owner took over, it was already in the 1940s after WWII when Japan entered a period of rapid growth. With hope for the bright future, the owner then started to introduce Western desserts. When the third generation owner took over, he integrated both Japanese and Western elements in Hattendo's products which are what we see today.

 Actually, on Hattendo's Japanese website, there are six types of buns in its product range i.e. cream buns, premium frozen series, melonpan, warm series, Danish series and others. However, in the local version cafe, the signature product would have to be the cream buns. There are a total of 5 flavours available i.e custard cream, whipped cream, chocolate, matcha and azuki. Coupled with the salad jars, oven-baked chicken and salmon, the cafe also offers a variety of drinks to go with the food. I am not sure if Hattendo intends to bring in the rest of its other cream bun categories and if the versions sold here are identical to the originals back in Japan though. Personally, as I've not tried the original in Hiroshima, my opinion here will be solely based on the local version.

Among the five flavours, I've tried the azuki and matcha versions. If you have seen the photo of the cream buns' interior filling from Hattendo's website, the biggest difference I noticed was how watery the cream in the local version seemed. It was noticeably more fluid compared to what was shown in the original version's picture and there were more red beans in the cream than what I had. Frankly speaking, I do not know if this had to do with Singapore's weather because the higher temperature and humidity here could have caused some water condensation to take place in the cream thus making it wetter and more fluid. As such, I thought that sort of diluted the taste of the cream and made it more bland than I would have liked. The same issue was also noticed in the matcha cream which honestly had a barely noticeable matcha aroma and flavour. It would have been nice if the flavours were intensified and the amount of water content in the cream reduced to make it more suitable for the local climate.

As for the bun itself, I felt that it was too soft to my liking and didn't accentuate the flavour of the cream. The moisture buildup seemed to be an issue here as well with the texture of the bun being rather damp and sticky to the palette. If there is a difference in the texture between the bun and the cream, it would probably have tasted better overall. However, with both the cream and bun being soft and somewhat damp, I wondered if the original recipe could have been modified slightly to make it more suitable for the local conditions.

Since the first time when I had the buns was about one hour after I bought them from the shop and brought them back to the office, I thought that the taste could have been different if I had it on the spot at the cafe. However, I was disappointed to note that there was no significant difference in taste or texture so I guess whether I have the buns straight from the chiller or eat it after carrying it for some time in this weather would be the same after all.

The biggest issue about food items being brought from overseas is usually whether to stick to the original formula or to adapt it to local tastes or conditions. Much as I prefer the original versions most of the time, there are times when a total copy-and-paste wouldn't work so well. For example, when Tim Ho Wan first came to Singapore, I was quite peeved to find the local baked char siew buns soft and rather damp compared to what I had in Hong Kong. In Hattendo's case, I haven't had a chance to compare the local version with its original but from what I heard from friends who tasted the original before, they had similar observations as I did about the texture and water content and claimed that the original version tasted much better. Perhaps if the local version can be slightly modified to make the bun less soggy and fluffier while the cream's texture can be made less watery, I may be enticed to brave the snaking queue for this again.

First impressions of d'Good Cafe (Ngee Ann City)

I heard of this cafe fairly recently, thanks to the promotional efforts by some local celebrities who had been to here. Apparently, this cafe is co-owned by a local veteran actor Chew Chor Meng thus his colleagues were invited here before the official opening. Upon entering the cafe, you will a shelf beside the counter and cake shelf with two layers of cups containing coffee beans and signed Polaroid shots of these celebrities so you might want to do some "star-gazing" here to see if your favourites might be among them.

My visit was on a Saturday afternoon so naturally, it was packed with people. There are two dining areas i.e. the "outdoor" section which looks like a dainty English garden while the interior has a somewhat British feel with its London underground signs bearing the names of Holland Village and Orchard which is where its outlets are located at. The utensils and tea pots used also have a similar style. If possible, I think it's better to sit at the outdoor section which is visibly brighter and feels more spacious. I thought that the interior section was kinda cramped and tables were placed too close to one another. However, given that the shop itself does not occupy a lot of space in the first place, it is probably difficult to free up more space during peak periods. It might feel a lot better if the cafe wasn't that crowded.

At the entrance, there is a red telephone booth which again has a British feel but it's probably more for decoration purpose. It naturally attracts customers to want to take a selfie with it as seen from the number of people I saw crowding around this during my visit. As for the post box location just beside the telephone booth, it is there for a purpose. It seems that the management of this cafe are Christians and are offering to pray for customers who need it. As such, you can fill in the card placed at the post box where you provide your details and which area(s) you need prayers for whereby the cafe's team will do the necessary. I thought it was a rather kind gesture on their part regardless of your religion but it can do with a bit of promotion. Unless you walk to the post box and pick up the prayer request card, you probably have no idea what this is for and that you can request for prayers to be made on your behalf. As such, it is easy to miss this and dismiss the post box as a mere ornament even though it has a purpose to fulfill. I will post the contents of the prayer request card below so please take a look if you are interested.

Besides this prayer request service, the shelf beside the cake counter also has a level dedicated to featuring art works from TOUCH Special Crafts where the artistic talents of people with mild intellectual disabilities are discovered and nurtured. I thought that it was good that some of these art works are displayed for all to see and purchase. A lot of these charity initiatives may not be publicised widely so even if you are keen to buy their products to show support, you might not know where to turn to. Sometimes, all it takes is for someone to spread the word and more people can be aware and do something. In this sense, the cafe deserves credit for giving a space to such charity initiatives despite their space constraint.

Despite the fact that this cafe emphasizes coffee as its biggest selling point, being a non-coffee drinker, I have no idea if it's really as good as it is said so you'll have to find out the answer yourself. As it was a rather sweltering day when I visited, I chose a mojito mocktail instead of hot tea even though I was quite tempted to order one just to see the pretty pots which were served with the tea. In the end, the desire for gratification from a cold drink took over so I skipped the hot teas.

Frankly speaking, I thought that the mocktail was pretty much of a disappointment. In a mojito, the mint is one of the key ingredients but I didn't detect any taste of it nor see the crushed mint leaves. In that sense, this drink already didn't qualify as a mojito to me. The lime flavour was slightly overpowering to the point of being sour while the soda added a tingly and rather gassy feel on the palate which I didn't like. Supposedly, there should be tea in this drink as well but I didn't seem to pick that flavour up. Maybe I'm just being too demanding since the cafe's specialty is coffee and tea so I can't expect too much from a non-signature drink. Then again, you probably need to make your alternatives decent enough to attract people who aren't into coffee and tea. Although I wouldn't recommend this drink to people who want something which resembles the mojito but minus the alcohol, you may actually like it more than I do since it's a case of personal preference. It's just that his drink needs a fair bit of adjustment and improvement in order to truly fit the bill as a mojito look-alike and taste-alike.

Since I was just feeling peckish and didn't want to eat too much before dinner, I ordered the warm chocolate lava cake as a teatime snack. Appearance-wise, it's rather no-frills as seen from the photo so it might be good to doll this up a bit to make it more "Instagram-able". I don't have much to complain about the taste which has that chocolate taste without being too rich on the palate but the cake was rather cold when it was served. It certainly took a while before this was served which I was quite surprised since it shouldn't take that long usually. I am not sure if it cooled down too much in the kitchen before it was served or that it wasn't even heated up properly. Although the chocolate lava did flow out as expected, the lack of warmth in this dessert somehow made it feel like an ordinary chocolate cake rather than a chocolate lava cake. If this can be served warm with a scoop of vanilla ice-cream, I think it would be the icing on the cake since the hot and cold texture may accentuate the taste of the lava cake even more.

Since the cafe has been open for just a few weeks, there may be time needed to tweak the daily operations. The servers seemed a bit overwhelmed due to the crowds. I probably would go back to try the mains and the famed cheesecake but as for now, I think the cafe needs to distinguish itself a bit more in terms of its F & B offerings due to the tough competition in the Orchard shopping belt.

Here are some of the other photos I took while at the cafe:

The London underground-style signs on the wall

The cake counter at the entrance...looks tempting

The prayer request card

The art works from TOUCH Special Crafts

The coffee cups containing the celebrities' photos

Another set of coffee cups with the celebrities' photos

The dainty English-style teapots

Revisiting Okada Coffee and making new discoveries

Just realised that my first visit to Okada Coffee was back in 2013. Wow, that was almost three years ago!

With each visit to this place, there are two conflicting feelings I experience. On one hand, I'm glad that this place is not crowded so it has become my secret oasis for some peace and relaxation while getting my sweet fix. However, I also worry if this place is making enough money to keep going and I would really hate to see it go if it gets edged out by a bigger and more profitable business as what is seen at many other shopping malls across the island. I'm just simply thankful that this cafe is still here and seems to be going strong despite being very quiet on a Saturday evening. I noticed that there were quite a number of ladies who turned up on their own like me so I guess we all like this place for the quietness as compared to popular coffee chains which I can never get a seat at.

One thing I think would be good to attract walk-in customers would be to refresh the menu from time to time or have seasonal specials. To be honest, there are times when I want to try something different but find myself struggling to find something which I've not tasted yet. From what I observed, many people tend to come here for the desserts and drinks such as coffee. I think I've tasted most of the cakes and desserts here so it would be nice to have some new choices at times. Then again, if the cafe feels that they can do better by concentrating on a few items which they are strong in, I think that's fine too. Just that it would't hurt to have new surprises in the menu for a limited period if they want to test waters and don't want to commit long-term to a new item so quickly.

For the drink, I tried the matcha float which had a strong but not overpowering matcha fragrance and flavour. The taste was further accentuated by the ice cream which melted into the drink and provided a slightly sweet and creamy taste. It was a great thirst quencher considering how hot it was that evening. I love my matcha but it's not easy to get the balance between bitterness and sweetness correct in matcha-based desserts. If I drink this on its own without the ice-cream, I think it would have tasted good too.

As for the dessert, I got the chestnut parfait which surprised me in some ways. I did not expect to see so much chestnut paste on top with the glazed boiled chestnut pieces which looked so appealing. Beneath the chestnut paste were the cold cheesecake cubes and crunchy cornflakes which provided a variation in the texture. In terms of the taste, the first mouthful may seem quite sweet due to the chestnut paste but as you progress further, the taste becomes less overwhelming. The layering of different levels can be somewhat adjusted though because there was no chestnut paste in the middle of the glass. As such, it became a bit bland and dry to eat the cheesecake with the cornflakes towards the end. Other than that, I thought that this was a pretty good parfait on the whole. Oh, before I forgot, the butter cookies on top of the parfait were very aromatic and tasted good with the chestnut paste.

I wonder what I should order on my next visit?

New dessert from Haagen Dazs - Brioche Fruitee

Haagen Dazs has a new item on its dessert menu with the name Brioche Fruitee which consists of a brioche, three scoops of its new ice-cream flavours namely blueberry & cream, yuzu citrus & cream and mango & raspberry, two chocolate wafer rolls, lots of strawberry jam and some strawberry slices. Visually, it is a pleasant sight to behold with its mix of vibrant colours i.e. purple, brown, red and white. This being my first taste of brioche, I liked the moist yet somewhat fluffy bread with its crisp brown skin. However, I thought that it might be better if the brioche was slightly warmer (lightly toasted before it is served) which would have accentuated the fragrance of the bread while offering a good contrast in textures with the ice-cream. As for the ice-cream, I asked for an exchange of mango & raspberry to rum raisin so I can't comment on this particular flavour. With regard to the other two new flavours, blueberry had a tinge of sourness with some tiny fruit bits but didn't leave much of an impression otherwise while yuzu was lacking in both the fragrance and taste departments to the extent that I wouldn't have known that this was yuzu ice-cream if I had not been told beforehand. I have a hunch though that my assessment of the flavours was somewhat affected by the sweet strawberry jam which could have made the ice-cream taste blander than it should have been. On the other hand, the jam was a perfect match with the brioche. Perhaps I should have tasted the ice-cream first before eating the brioche.

I may go back for the brioche again but I'll probably change the ice-cream to my usual favourites.