These crepe cakes taste like your dream dessert

Your sweet tooth thanks you already.

Paper Moon Cake Boutique and Café
Glorietta 3, Makati City
Open from 10 a.m. to 9 p.m. (Sunday to Thursday) and 10 a.m. to 10 p.m. (Friday to Saturday)

Trinoma Mall, Quezon City
Open from 10 a.m. to 9 p.m. (Sunday to Thursday) and 10 a.m. to 10 p.m. (Friday to Saturday)

 

 

Paper Moon Cake Boutique and Cafe

 

(SPOT.ph) There’s something delicate in the way the Japanese make their desserts. They’re exquisite, almost as if the glass cases are there to frame them like the artwork that they are. Everything, from the flavor to the texture to the combination of those two things, is understated, and it’s subtlety that astounds you to great effect. Paper Moon, the newly opened café at Glorietta 3, is all this and more.

 

Paper Moon hails from Tokyo, Japan, and it’s acclaimed worldwide for wonderful crepe cakes, among many other sweet delicacies. The cakes were developed by Madame Kazuko Emy Wada, who, after 40 years in the baking business, has earned the title Grand Dame of Specialty Cakes.

 

The love for baking started in her youth, further honed by her Austrian mother-in-law and a stay in Europe. In the ’70s, she supplied cakes for seven out of 10 of Tokyo’s best cafes, before finally opening her own shop, Paper Moon, in 1985. In the last few decades, she has spread her pastries to New York’s Dean & Deluca, Takashimaya, and Neiman Marcus.

 

It seems only fair then, that Madame Emy opens in the Philippines. Everyone, after all, deserves a chance to try her signature Original Mille Crepe, which impressed entertainment mogul Vic del Rosario Jr. so much, he decided to bring the brand to Manila, opening first in Glorietta then immediately after that in Trinoma.

 

Paper Moon Crepe Cake

 

Paper Moon Original Mille Crepe

Original (P225/slice, P2,000/10-inch, P1,400/six-inch, P350/three-inch)

 

The Original Mille Crepe is made up of 20—at least!—paper-thin crepes held together by effervescent pastry cream, with the top lightly caramelized for a tame blast of sweetness. It's wrong to call it sinful, but it is decadent in as far as it offers pleasure. Like the kind of bliss you get alone on a quiet Sunday afternoon with a book. The Mille Crepe is air, a cloud, heaven, rewarding but without heft.

 

Paper Moon Chocolate Mille Crepe

Chocolate Mille Crepe

 

 

Paper Moon Strawberry Mille Crepe

Strawberry Mille Crepe

 

 

Paper Moon Mango Mille Crepe

Mango Mille Crepe

 

The Original is the basis for many of the other selections on the menu. Equally thin slices of strawberries make their way between the layers for bursts of tartness, while mangoes pump in juicy freshness. Paper Moon’s combinations are so fine-tuned, you don’t even realize the details anymore, like how the chocolate is more cocoa to maintain that incredibly gentle impact. Coffee would be a good idea right now.

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Paper Moon Divine Cookies

Divine cookies

 

Her reputation for crepe cakes may precede her, but Madame Emy has more in her skill set. Ginger is a great touch of sophistication in her cookies (P150) and her Strawberry Shortcake (P3,000/whole) is textbook (glazed strawberries encrusting the top while large cubes fill the cream filling). You have to order it in advance because this level of baking can't be rushed.

 

Paper Moon Cream Puff

Cream Puff

 

 

Paper Moon Tarts

Tarts

 

Savory stuff make their way to the menu, as well. There are sandwiches crafted in the French tradition like Croque Monsieur (P330) and Rilette (P330), Quiches (P250/slice, P1,300/whole), as well as salads—Nicoise (P320) or Caesar (P290). 

 

These are all pretty good pleasantries, but the starting and parting shot at Paper Moon will always be the mille crepes. And the hit is pretty lasting. 

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