Vanilla Tart by Utopie

There are moments when the world as it is seems unbearable, when we hit the wall of reality and stop in front of the barriers which rise ahead. Sometimes we feel chained, we give up on ideas which had previously guided our steps, we forsake certain paths… Yet in the end, this lucidity is a gift for utopians who – confronted with reality – search for, build, and escape into a new paradise. We believe that, far from hardening us and making us shrivel up, life’s challenges make us more optimistic. And we firmly believe in utopias. Perhaps we share this conviction with this eponymous bakery and pastry shop, whose specialty – a white Vanilla Tart – we audition today. Continue reading “Vanilla Tart by Utopie”

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[Los Angeles] Chapter 3 : The Ocean / Lemon Tart by Pitchoun

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At midday, during the hottest hours, we make a pit stop on the Californian beach to lay down right where the water kisses the shore. Lying there on the edge of this land, we have the strange feeling of having been abandoned by the rest of the world. Our feet are warmed up by the fine sand in which they dig deeper and deeper, waves lick our skin as they gradually rise up our legs, finally covering us entirely with their foam, as the rays of sunlight descending from above pierce through our skin. All at once the current strengthens, we feel the power of the ocean which could snatch us from this world at any moment. Soaking wet, tongue dry, we are suddenly gripped by an imperious craving for something fresh. We need something sharp, acidic, which shakes us from head to toe, such as a good lemon tart which one bites into voraciously, eyes closed. Will the one proposed by the Pitchoun pastry shop hit the spot? Continue reading “[Los Angeles] Chapter 3 : The Ocean / Lemon Tart by Pitchoun”

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Apple and Hazelnut Tart by Méert

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What we like in very thin tarts is the idea of going straight to the point. No fuss allowed in these little gems: just a golden puff pastry supporting a bounty of fresh fruits bursting with flavor – that’s how we like them. At Méert, however, they brings a touch of sophistication to this dessert, with the addition of hazelnut and cinnamon. Will their endeavor fall into excess, or will they show an elegant restraint? This warrants an inspection. Continue reading “Apple and Hazelnut Tart by Méert”

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Paul Sésame by Colorova

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Few things in life are as dependable as a lemon tart, and few pastry shops dare experiment with modern twists on the recipe, such is the fierce following enjoyed by this classic. But the chefs at Colrova evidently lack neither boldness nor creativity: their dessert – playfully named Paul Sésame – takes the basics of a lemon tart and adds black sesame in various forms and textures. Should we lament this twist or rejoice in it? Continue reading “Paul Sésame by Colorova”

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[London] Vanilla Strawberry Tart by Melba at The Savoy

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There are places whose reputation have forever left their mark on the world of pastry making –and the Savoy hotel in London is undoubtedly one of them. Indeed, it is here that the Peach Melba was invented by Auguste Escoffier in honor of the coloratura soprano Nellie Melba – a dessert which has since made its way around restaurants throughout the world. The hotel recently opened a pastry shop aptly named Melba, which offers various temptations to passersby and clients of the hotel. Among this selection, it is a vanilla, strawberry and rhubarb tart which we decide to cross-examine, for past glory should not prejudice us against the possibility of present excellence. Continue reading “[London] Vanilla Strawberry Tart by Melba at The Savoy”

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