Review: Ganache Patisserie

by gigi on November 9, 2009

I know I’ve done multiple reviews of Ganache but what I can I say? They are my go-to place for delicious desserts. :) There really is no point in extolling the virtues of Ganache since I’ve already done that but let me share with you what tasty goodies Jenkins and I had to celebrate our anniversary. Our anniversary happened to fall on a Monday, which also happened to be the only day of the week that Ganache is closed. I saw this as an opportunity to double my desserts. :) Our wedding cake was from Ganache so I really wanted to order something from Ganache for our anniversary. So the day after our dinner at Le Crocodile, I popped by to Ganache to pick up more desserts.

Jenkins and I toyed with getting a cake to replicate the top tier of our wedding cake but in the end, we decided to order several small cakes so that we could try a bunch of different flavours. The obvious first choice was chocolat-banane. Not only is this one of Jenkins’ favourite flavours, it was also our wedding cake flavour. Chocolate and banana is a natural pairing and the rich layers of chocolate mousse blended very nicely with the crispy prailines and caramelized bananas.


Bleuets Amande was something I had not seen at Ganache before so I’m not sure if it’s one of their seasonal offerings. The amaretto cheesecake came on an almond biscotti base was topped with a blueberry compote and amaretti cookies. The cheesecake was rich and very almond-y and went very well with the blueberries. The little cookies on top were a bit chewy and I wasn’t sure if it was because the cake had been sitting in the fridge for a while or if it was intentional. Jenkins felt that the taste of almonds was too overwhelming but I really enjoyed this cake.


Our last cake was the chocolat malte. I really like malt drinks so I was intrigued by this pastry. Malted dark chocolate mousse was layered on top of malted chocolate cake, which was then layered on a white chocolate blondie. I would have liked for the taste of the malt to be stronger but it turned out to be a mellow malt dessert with the lightness of the mousse playing off the rich dark chocolate malt ganache. Despite my wanting the malt flavour to be stronger, it actually went very well with the cup of espresso that I made.


Another strong showing from Ganache. I always like to check back in regularly to see what kind of new seasonal offerings they have. As with most French-style pastries, they are best eaten with a nice cup of espresso. :) I made our espressos with my trusty Bialetti stove top espresso maker.

1262 Homer Street, Vancouver
Tel: 604-899-1098

Food: [rating:4]
Service: n/a
Price: $

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