Almond joconde sponge soaked in espresso syrup, layered with French coffee buttercream and dark ganache.
Classic Parisian Opera Cake Slice
Almond joconde sponge soaked in espresso syrup, layered with French coffee buttercream and dark ganache.
- Slow-fermented & baked fresh daily with pure butter and unbleached flour
- Packed in temperature-controlled, moisture-lock bakery boxes for crisp transit
- Best enjoyed warmed in a 180°C oven for 3–4 minutes upon arrival