Moody Desserts

A pastry chef trained in France leads the macaron and custom-cake program, and it shows in the finish work customers photograph before eating. Matcha and boba sit alongside the pastries, so the shop draws the cake-order crowd and the afternoon boba crowd at once. That overlap is why tables stay full most of the day.

Weekday afternoons, before the after-school boba rush fills the tables.

Ask about the rotating macaron flavor of the week — regulars track it.

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