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Layered puff pastry “palm” — flaky, caramelized edges.

Caramel crust, soft rum-vanilla center.

Almond-brown butter cakes — nutty, moist, and café-sized.

Small French sponge cakes with a tender crumb and golden shell.

Rich aroma, melt-in-the-mouth, mildly sweet and not cloying.

Light snap, pure butter finish.

Bottled cold brew coffee ×1 Made with a selected blend of Yunnan and Honduras coffee beans. Opens with jasmine aroma, then sweet lychee, with a light brandy finish — refreshing and clean. Coffee flavour depends on soil, processing, roasting, and brewing. These beans are fermented in a low-oxygen environment with selected yeast (lab-grade), then given a custom roast profile by the roaster. Cookie / pastry details Palet Breton (Brittany butter biscuit) ×1 A French pastry from Brittany (late 19th century); firm bite that melts in the mouth, with a light spirit note; popular in France Flavour: rum, butter, vanilla seeds French puff-pastry mooncakes ×2 French pastry methods and flavours in a Chinese mooncake form, less heavy/oily Flavours: Matcha cranberry Classic milky pineapple paste Picture-frame cookies ×2 French sablé recipe, shaped like ornate picture frames Decorated with edible flowers and cranberries for a festive look The other design is Jade Rabbit–themed Flavours: Earl Grey, chocolate * (Available for pre-order via our IG)