I’m back from my journey halfway round the world! Tee hee~ After all the camels and hill billies and what-nots, my journey around the globe has me craving for the unforgettable desserts in an attempt to forget the deserts.
So here we are, strolling down amnesia lane with time-honored recipes, and in the enchantment of the moment we let the ingredients make its magic.
Be prepared to be tantalised by the rich history of Lil’ Foot Pâtisserie once again!
Flash Sale! Only 10 pieces available!
Sinfully delectable Mao Shan Wang (猫山王) Durian Mousse Cake, made to order with the freshest 猫山王 Durians personally brought back from Malaysia.
Two sizes, 7″ at $50 while the 9″ at $80.
Limited from now till 9th December *rubs hands in glee~* Hurry!
Email me with all your details at littlefootpastry@gmail.com now!
Rum & Raisin Valrhona Fever!™ Logcake, nothing special here really.
California raisins soaking pretty in a big jar of the elusive Flor de Caña Centenario for 6 months, yes you read it right, until it is big and juicy. The rum itself is already aged for 18 years. More of which is drizzled generously onto the flourless Valrhona Chocolate cake.
I’ve only got enough for 8 of these exotically ephemeral babies, 2 of which I’m having for my own dinner party. At approximately 1.3kg and only $80 each, the remaining 6 are up for grabs.
-Little Foot
