3 unique pastry shops in Hanoi, including those selling pomelo flower cream cakes.

Summer arrives, the weather is scorching hot, and sometimes we don't even feel like eating noodles, pho, or rice. At times like these, we wish we had a delicious, soft, fluffy pastry accompanied by a glass of iced tea with three or five ice cubes stirred in – how blissful that would be! Pastries have long been more than just a familiar dessert; they're an indispensable treat for many young people. Join Travellive as we explore some of the best pastry shops below:

Fleur de Lait - a hidden pastry shop

Fleur de Lait is a small pastry and coffee shop located in an alley off Nguyen Van Cu Street in Long Bien. The shop has a rather unique service system; it's not open immediately, and reservations are required. Note that it's only open on weekends (Saturday and Sunday). When you arrive, ring the doorbell and wait a couple of minutes; a staff member will be there to escort you upstairs.

The cafe's menu is as unique as its opening hours. The pastries aren't fixed but change frequently, every day, every week. This novelty is what keeps customers curious and eager, even though many people visit the cafe more often each week than they see their loved ones.

The pastries here are usually small and pretty, served with tea or coffee as desired. They have a moderately sweet taste and a very distinctive aroma. Particularly noteworthy are the magnolia flower cake (a product from when the shop was still selling online) and the lychee and white wine cake, both of which have an unforgettable fragrance… The shop also sells ice cream, but it's not always available. A helpful tip is to check the menu before making a reservation to choose the perfect pastry.

In a conversation with a reporter, Lan Ha, the owner of a pastry shop, shared about two types of cakes that she is most proud of: "The two types of cakes that I feel most proud of recently are Opéra and Rosalia."

Among them, the cake with the beautiful name Rosalia is the most special: “Rosalia is truly what I want to pursue. A cake where, when you read the ingredients, you can hardly imagine the taste in your head. Then, when you take a bite, the flavors explode and dance, providing a very different experience. Of course, Rosalia is also a very beautiful cake, making me feel that customers can be satisfied visually, olfactorily, and gastronomically. I pursue things that are somewhat elaborate and elegant, and Rosalia is one of the cakes that truly embodies that,” Lan Ha further shared.

The shop is of moderate size, suitable for solo diners or small groups. Prices are generally higher than average, ranging from 150,000 VND to 250,000 VND for various types of cakes.

Lọ Mọ - a bakery run by an amateur.

This charmingly named bakery on Phan Ke Binh street doesn't offer dine-in service; it's a takeaway only. The bakery, named Lo Mo, was founded by Thuy, who studied human resources but later switched careers to become a pastry chef.

When picking up the cakes on a rainy day, the owner carefully wrapped the cake box in a waterproof plastic bag and warmly handed it to the customer. Although it's just a small bakery in a family kitchen, the way she cares and pays attention to every little detail, and the way she answers customers' questions, leaves a warm and positive impression on everyone who has bought from her.

Reportedly, Lọ Mọ receives a lot of support from family and friends, and the owner proudly says: "My younger brother, who was originally an IT engineer, decided to switch careers and study professional European pastry. Since then, I've gained a reliable partner who shares my passion for baking."

One unique aspect of this shop is that although it serves European pastries, it prioritizes the use of purely Vietnamese ingredients such as pandan leaves, coconut, banana, pomelo blossoms, and ylang-ylang flowers.

"I really want to share with everyone the baked goods made by Vietnamese people according to European baking standards, but with the main inspiration coming from purely Vietnamese ingredients, rather than necessarily using expensive imported ingredients," she said happily.

Because they experiment with a wide variety of ingredients, Lọ Mọ's baking skills are somewhat inconsistent. Sometimes a cake is delicious and impressive, while other times it lacks flavor harmony. This isn't surprising, as the owner learns and improves over time; however, it's a major drawback when dealing with discerning customers.

Lọ Mọ's cakes have just the right amount of sweetness to pair with fragrant teas such as Oolong tea, black tea, and Japanese matcha tea… Although they are European cakes, they still taste delicious when paired with slightly bitter Vietnamese green tea. Imagine this as a kind of "fusion" – a unique combination of culinary styles.

Regarding pricing, the shop's premium layered cakes range from 900,000 to 1,200,000 VND for cakes measuring 16-18 centimeters. This isn't a cheap price, but it's quite reasonable considering the unique characteristics of these multi-layered chilled cakes.

La Fuong - the bakery that "sells half" its cakes.

La Fuong is a relatively new bakery. Located on Nguyen Chi Thanh Street, it has a rather interesting series of cakes, having decided to split the multi-layered chilled cake – the Entremet – in half to serve customers more thoughtfully.

Speaking to a Travellive reporter, Phuong, the owner of the bakery, said: “LaFuong Pastry, known for its elaborately decorated Entremet cakes perfect for parties, has recently launched Half Entremet (or Half Entremet), with the hope of making Entremet – the most premium chilled cake from France – more accessible to more Vietnamese people.”

Indeed, this innovative idea has made the cake a more popular choice, reaching many people who want a little dessert but don't want to eat too much, or cake lovers who want to try different flavors – buying half a cake is perfectly safe.

The lychee cake combined with coconut and raspberry is one of the cakes in the "sliced ​​in half" cake series. The combination of very characteristic Vietnamese ingredients with fruits from distant Europe makes it feel familiar and comforting for those trying this type of cake for the first time.

However, a minor drawback is that the cakes are served for takeout and therefore need to be deeply chilled. When they reach customers, sometimes the cake may still have some ice crystals or be too cold, which can hinder the enjoyment. You should wait a few hours for the cake to "recover" in the refrigerator for a better taste.

"My wish is that high-end French pastries won't be confined to fancy restaurants; I really want them to be present at family gatherings, during stressful deadline breaks, or simply when people want to enjoy a delicious pastry," the bakery owner further shared.

Hopefully, with the addresses above, readers can choose a bakery they like to order from home to enjoy on weekends, or visit the shop to eat and enjoy drinks while reading a book, or choose pastries as a highlight for elegant parties. Whichever choice you make, Travellive hopes that readers will find it delicious and satisfying.

Ha Chuu