GINKO patisserie

At GINKO, every pastry tells a story of technical mastery meeting creative exploration. The foundation is unquestionably French—classic techniques passed down through generations of pâtissiers—but the execution reveals a chef who has looked beyond France's borders for inspiration, particularly to Japan, while maintaining absolute respect for traditional methods. The pastry selection spans the full spectrum of French pâtisserie. Morning offerings include impeccably laminated croissants at €1.20 and pain au chocolat, where the butter quality and layering technique create that perfect shattering crunch followed by tender, airy interior. These aren't revolutionary interpretations; they're simply excellent executions of classics, proving that GINKO's chef has mastered the fundamentals before venturing into innovation. Where creativity truly emerges is in the signature creations. The Chou Paris-Tokyo exemplifies GINKO's approach—taking the French choux pastry as a base and introducing subtle Japanese influences in flavor or presentation. The Tarte Citron showcases technical precision in its sharp lemon curd and perfectly torched meringue, while the Éclair au chocolat Arriba demonstrates how sourcing exceptional chocolate from Ecuador can elevate a familiar form. The chocolat-sarrasin (chocolate-buckwheat) combination reveals a willingness to explore unexpected flavor pairings that work beautifully together. Seasonal specialties receive particular attention at GINKO. The galettes des rois, available from January, feature classic frangipane filling but distinguish themselves through the inclusion of unique handcrafted ceramic fèves—transforming a traditional celebration into something more memorable. The Bûche Kintsugi, named after the Japanese art of repairing broken pottery with gold, suggests both technical ambition and philosophical depth in the chef's approach to pastry. The pâtisserie works with exceptional ingredients sourced both locally and globally. Chocolates arrive from Peru, Cuba, and Indonesia, selected for their distinct flavor profiles. Coffee comes from Café Esperanza, roasted locally, ensuring that even the beverage program maintains the same quality standards. This commitment to ingredient sourcing extends to seasonal produce and reflects an environmental consciousness that goes beyond mere marketing. GINKO also demonstrates inclusivity in its offerings. The chou noisette-kinako (hazelnut-kinako) provides a gluten-conscious option, while the range of cakes starting at €4.20 ensures accessibility alongside the more elaborate creations. The Tarte Mont Fuji au Marron celebrates the French love of chestnuts while nodding to Japanese aesthetics, and the flan vanillé offers pure, comforting simplicity for those who prefer traditional flavors. What unifies all of GINKO's creations is the absolute commitment to making everything in-house. There are no shortcuts, no pre-made components—just skilled hands, quality ingredients, and time-honored techniques applied with both respect and creativity. The result is a pastry selection that honors French tradition while suggesting that pâtisserie, like all living arts, continues to evolve.