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Ganache Pâtisserie
October 21, 2009
This chic Yaletown spot is a hit with the soon-to-be wed, as pastry chef and owner Peter Fong creates cakes that are almost too beautiful to eat. Almost. We love the chocolate-banana cake, with praline, caramelized bananas, and hazelnut dacquoise. Another tried-and-true star is the blanc fraisier, a wicked combination of vanilla cake, vanilla sablé Breton, white chocolate black pepper mousseline, strawberries, and passionfruit meringue.
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