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Volume 116: Beaucoup Bakery & Café's spring dessert collection launch on April 29, 2013. More photos available on Flickr and Tumblr.
Vancouver's newest Parisian style French inspired bakery on the edge of Fairview Slopes and Kitsilano celebrated the spring season with a new line of specially crafted and constructed baked goods, pastries, and desserts. To launch her spring collection of goodies, owner Jackie Ellis carefully paired each pastry concoction with a spring fashion trend. Each of the six items had a unique, rich, and sometimes decadent taste and flavour.
Fresh berry tart (above) with summer berries, candied orange peel, tart shell, and a frangipane base with orange cream.
Chocolate passion fruit bar with hazelnut apricot, black glaze, and a crispy hazelnut base.
Vanilla mille feuille with crème chantilly, vanilla cream, and puff pastry caramelize.
Raspberry pistachio macaron frais with edible flowers, silver leaf, fresh raspberries, filled with Sicilian pistachio cream.
Black sesame religieuse with nougatine, fundant with sesame, and choux filled with black sesame cream.
Cassis blackberry lemon cake with candied violets, silver leaf, blackberry, glaze, cake in cassis syrup, and violet cream.