Mori Yoshida

I swear each time I think I’m making some kind of movement along my list of patisseries to visit, I discover a new one. Paris is the gift that keeps on shovelling out patisseries, and I’m only too happy to partake. It’s not that there are new ones popping up everyday, so much as there are so, so many patisseries here.

Firstly, the name. I read about this place a couple of weeks ago, and I’ve been chomping at the sugar-covered bit ever since to try some desserts. I’m a bit of a sucker for all-things Japanese. Ed and I went to Japan in 2015, and I’m pretty sure nothing will ever stack up to what Japan offered. The people, the food, the culture, the experiences; absolutely nothing comes close to Japan in my mind. The patisseries in Japan were something else too. It turns out that many Japanese chefs master their trade in Paris, then return to open stores in Japan. So what you have is beautiful French desserts paired with that insane Japanese work ethic, creativity and precision. Together with that is the number of famous French chefs who are opening their doors in Japan. Pierre Herme’s first boutique is in Tokyo, for example.The patisserie industry is well and truly booming. It was in Osaka, for example, that I found all the pastry tools that I couldn’t find in Melbourne. Japanese-made tools that 1) come in every shape and size I require, and 2) are yet to break down on me, despite almost daily usage.

After that trip, I have become quite convinced that if something is Japanese, it’s generally guaranteed to be of an incredible level of quality. It’s a sweeping generalisation but I’m pretty comfortable in making it.

So all I needed to see were the words ‘Mori Yoshida Patisserie’ and I was working out where it was and when we could get there. The desserts are overall strictly French; no Japanese twists. But boy oh boy was that quality there. The first thing I noticed as I entered the shop is that minimalist Japanese design that makes my heart thump. Long wooden benches and zero clutter (hey Mari Kondo, sup girl?). Actually, I’ll correct myself. The first thing you actually notice is the bench that is suspended in the air.

I’ll have one of each kthxbye

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Over the past 2 months, I’ve developed an excellent habit to carry with me through life, where I reward myself with cake. I had had an interview in the morning so this was my reward for a 10 minute chat. First up, this lemon tart:

This was filled with lemon curd, and sadly, I really dislike lemon curd. I don’t know why, I just don’t have space in my cold heart for it. And to be honest, I was comparing it to the lemon tart we had at Cyril Lignac, which I almost left Ed for. So while each element of this tart was excellent in a technical sense (perfect base, smooth, zingy curd and light meringue) it still wasn’t something outstanding for me. Next up, this creme caramel:


Creme caramel is one of those classically 80’s desserts. But this one had a modern take on it, because look at that simple yet effective packaging & presentation. But also because of the almost but not quite bitter caramel, what I think was super creamy creme patissiere  and the silky smooth creme legere on top. I wolfed this one down. A big thing for me is that I don’t like overly sweet desserts. You’d think with layers of caramel and cream it would be diabetes central swirling around in there, but it really wasn’t. Subtle flavours that were layered into a cute, hipster jar.  I have also kept said hipster jar, and it currently sits happily
next to the old Nutella jars that have Disney Princesses on them.

I’ll be back to try the croissants and chocolates next time. And then after that more patisseries. And then the macarons.

Bisous x

Mori Yoshida Patisserie:



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