Toujours, a brand new French patisserie is Alpa Pereira's labour of love. Baking since the age of 7, she spent years perfecting her recipes in France, Germany and the US
Toujours, a brand new French patisserie is Alpa Pereira's labour of love. Baking since the age of 7, she spent years perfecting her recipes in France, Germany and the US
The French love their sweets. In fact, their love for it pours into their language. Certain terms of endearment are derived from pastries! Mon Chou, for instance, means "my pastry", while Mon sucre d'orge means "my barley sugar". And so, when a French patisserie opens in town, you know it's a haven for the sweet-toothed.
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The trained pastry chef actually holds a degree in Microbiology. Reminded of the first time she baked, or rather, "butchered a cake" at the age of 7, Alpa laughs as she admits that it's taken years of practice, training and experimenting to perfect her recipes. "I trained under master chefs and continue to attend regular workshops overseas, but the concept of eggless pastries is something that's unique, and so, all my eggless pastries, quiches and breads, required work and patience to arrive at." The Corn and Cheese Quiche (Rs 80) is delicious, and 100% vegetarian.
A butter croissant (Rs 40) we tried was mouthwatering and soft and had neither the dry, bitter aftertaste nor the heaviness that's synonymous with eggless pastries. Of the regular range of pastries, we suggest you try Key Lime Pie (Rs 140) and Chocolate Eclair (Rs 45) stay with you way after you devour them. Our favourite item however, was an eggless Chocolate Mousse and Pear Bomb dubbed, "le delicieux a la poire"
Alpa also stocks a range of chocolates priced at Rs 40 a piece. The shop also stocks sour dough whole wheat bread, corn bread, multi-grain loaves and will soon have an assortment of other exotic breads including Pumpernickel bread.
At: Toujours is located between Roopsons and Readers' Paradise, along the Amarsons-Premsons stretch at Breach Candy.
Call: 23693254 / 32233255.
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