Saturday, November 15th from 11am til' Sell out!
Stop by the shop on Saturday, November 15th for a pop-up with Taiwanese-owned micro pastry shop, Thirty Percent Patisserie! From 11am til' sell out, she will be in the shop selling handcrafted pastries. Pastry chef Hsin-Hui uses organic ingredients, organic free range eggs, and grass fed dairy in each of her creations.
Saturday's Menu:
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Egg Tart (gluten, eggs, dairy)
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Jasmine Honey Tea Egg Tart (gluten, eggs, dairy)
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Apple Pie (gluten, eggs, dairy)
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Brown Butter Financier (eggs, dairy, tree nuts)
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Assorted Butter Cookie Jar — Chocolate, Matcha, Earl Grey, Whole Wheat (gluten, eggs, dairy, tree nuts free)
Hsin-Hui has dreamed of becoming a pastry chef and owning a café since childhood. At 21, she made the bold decision to move to Japan in order to study pastry and refine her techniques. After four years living and working in Tokyo, and with her visa nearing its end, she felt a natural pull to return home. She left her job and came back to the U.S. to continue pursuing the dream that has guided her from the very beginning!
If you came by for our First Friday in June, you might have gotten to enjoy some of Thirty Percent’s delicious pastries. They were a huge hit and sold out fast! If you missed them, don’t worry — we’re thrilled to have her back for another pop-up and we can’t wait to share it with YOU!
Why the name "Thirty Percent"?
"In Taiwan, when you order bubble tea, you’re asked about your preferred sugar level: 100% being the sweetest, 50%, then 30%, which is known as ‘less sweet,’ and finally 0%. Many Taiwanese, including myself, prefer the 30% option. This preference for less sweetness extends beyond bubble tea to desserts as well. As a pastry chef, I believe that when desserts are too sweet, you lose the ability to appreciate the true flavors of the ingredients. That’s why I decided to name my patisserie ‘Thirty Percent,’ representing the ‘less sweet’ philosophy from bubble tea shops." - Hsin-Hui, Pastry Chef, Thirty Percent Patisserie
Where to find Thirty Percent Patisserie: