"I just want to see if this soft serve is really that good!" exclaimed a suited businessman to his dress-donning colleague.
Please excuse my partially-sipped Espresso Shake - it was seriously too good to hold back on! It was a wonderfully concocted drink, with the creaminess a milkshake, viscosity of a latte, depth of a high-quality ground, and sweetness of a mocha. The few bits of crushed ice were also a nice finishing touch.
On another rather hot day, my feet somehow just naturally trailed along King St., and I found myself in front of Millie Patisserie & Creamery before I even knew it.
In my previous post about the sweets shop, I declared my resolution to try their crepe cakes once again to conclude their worth in my books. The fact that there was no lineup during lunch hour was also factored into my decision. A slice of Tiramisu Crepe Cake was set onto to one of their simplistic square plates and handed to me with a smile.
As with my original encounter with Millie's crepe cakes, the verdict was still the same: the filling was much too rich for my liking, and the cream layers were too thick, causing the individual layers of the cake to separate once pressure was applied at a specific spot. There was little that was enjoyable about it. I always seem to think I'm stuck in this loop where I fail to comprehend why such an extraordinary number of customers feel the need to repetitively rave about Millie's (non-)paper-thin crepes, and I don't think I'm getting out of it anytime soon.
The cheerful 50's girl was here again (I guess she works Thursdays?), though I don't think she could recall my face. She had told me before that the Matcha Azuki and Strawberry Shortie were spongecake-cheesecake hybrids - tasting of something resembling a cheesy sponge cake. And she was right.
The cake was incredibly moist, almost to Uncle Tetsu standards. Honestly speaking, the cake portion tasted exactly like Uncle Testu's Matcha Madeleines, but just without a hint of green tea flavour. Needless to say, it was a disappointment.
But let's backtrack a little, as I haven't even discussed the red bean frosting.