Too many characterless cakes, too many cafes and too little time.
I’ve stuck to Swich for my cake fix for some time. At least the cakes are imaginative and there are new creations every week.
But today I’ve finally visited Bread Lounge at GTower, and sampled some of Chef Eugene (Tanzini/Upper Deck) creations.
Many of his pastries are based on French techniques, and for anything chocolate, it is Valrhona and Valrhona only.
With some brilliant interpretations and twists, Chef Eugene incorporated subtle Asian ingredients and even managed to reduce sugar content in his pastries.
The result is rich but never cloying desserts, offered at prices 20% lower than most cafes and made with absolutely premium ingredients.
All in all, these factors certainly made the effort to visit Bread Lounge worth the time and effort.
I will be describing the taste of each pastry in detail soon (I’ll be really busy this weekend!) but I’m posting the pictures, prices and short description of each here for everyone’s benefit.
One of the more outstanding creation Chef Eugene has currently in the cake chiller is this Green tea & Bunga Kantan Opera (RM12.80++).
Bunga Kantan is gingertorch flower.
From bottom to top:
Green tea Joconde (almond sponge cake), Valrhona Guanaja & Bunga Kantan ganache, green tea joconde, green tea butter cream (made with raw milk butter churned in Tanzini’s kitchen), green tea joconde, Valrhona Guanaja & Bunga Kantan ganache and and lastly a green tea glaze at one end for colour.
As you can see it was a rather elaborate creation, made without colouring or flavourings as Chef Eugene believes in only natural ingredients for his pastries.
The ginger torch flower infused the ganache with a marked essence of the tropics with its sweet floral fragrance and a faint hint of ginger. However I did told Chef Eugene I’ll like it even more pronounced if possible! 🙂
Cotton cheesecake RM13.90++.
A lovely airy cheesecake, simple but done right.
For cocoa lovers – the Guanaja 70% & Hazelnut Praline (RM12++) rich, velvety and decadent.
Below is another unconventional “Mad Eugene’s” creation with added dehydrated “Apam Gula Hangus” (those dried sponges sticking upwards).
Apam Gula Hangus is our local sponge kuih made from brown sugar and flour.
Dulcey 32% & Apam Gula Hangus (RM6.50++).
Orbs of sweet, buttery, toasty Valrhona Dulcey 32% sit on top of a half eclair. The match of dehydrated apam was complementary with the flavors of shortbread from the Valrhona Dulcey 32%.
Another must-try for cocoa lovers is the Choux Araguani 72% (RM12.00++). Valrhona Araguani is a blend of cocoa beans from Venezuela.
These orbs of Araguani mousse filled choux pastry sit on top of sandy chocolate sable with swirls of more Araguani ganache at the side.
Taking a breather from the rich desserts, I refreshed my palate with this Tart Citron (RM12.00++).
The same chocolate sable is the coaster for this rectangular Lemon Mousse and Glaze (jelly). Swirls of light Chantilly cream decorated the side.
Chef Eugene spent many weeks perfecting his eclairs. I’m never fond of them but the eclairs here at Bread Lounge high are nice, light and high.
This is his Manjari 64% Black Forest, priced at a mere RM6.50++.
It was pumped fat with the most delicious chocolate black forest cream made from Morello cherries.
Damn, I licked my fingers of this. And like I’ve said before, I’m not even a fan of eclairs.
Imported chestnuts from France are used in this Chestnut & Coffee (RM12.80++) creation.
Beginning from bottom layer which consists of dacquoise hazelnut followed by coffee ganache, then a Guanjana chocolate sheet, luscious chestnut cream and finally crowned with a brandy snap, this dessert is wonderful for the textures.
Instead of biscotti, could I recommend these house-made nougats with your coffee?
Copious amount of nuts studded these soft, chewy nougat made with honey. Since Chef Eugene opted to lessen the use of sugar, these nougat are soft, not hard.
“I try to reduce the dependence of my pastries on sugar”, he had said firmly.
I am glad too to see individual portions of nougats, weighting in at 25g, sold at RM2.50++. Get them for 15% off RM2.50++ when you pair it with a cuppa here at The Bread Lounge.
If you like them very much, you can buy a larger block at 200g at RM12.90++.
I am seriously impressed with the prices here. The cakes portions are huge (in comparison with cafe standards) for the price. Flavours are unconventional (are you not sick of red velvet and peanut butter and chocolate yet?) and the use of quality ingredients are assured.
Next are the macarons.
At only RM4 nett each, the macarons available are a good selection of unique and old favourites.
Chocolate PB & jelly, Pandan coconut, Passionfruit, Caramel Au buerre (salted caramel – best seller), Pistachio, Ispahan, Lemon, Ciku, Pumpkin & Gula Melaka.
Other than pastries, The Bread Lounge serves as a all-day dining and chill out area for GTower office and hotel. Breads, pies, pizzas, cookies and light meals such as salads, sandwiches and pasta are available for order.
The breads are made without preservatives, colouring or flavouring.
Discounts after 4.30pm (not applicable for pastries)!
And yes, the WIFI works. 😀
Bread Lounge, GTower
Ground Floor, GTower, 199, Jalan Tun Razak
Kuala Lumpur, Malaysia