Pâtisserie K.Vincent

Pâtisserie K.Vincent swears they're not playing hard to get with their distance from the station, and the fact they only open two or three days a week. This patisserie has very good reasons as to why that's the situation: first and foremost to not compromise on ingredient quality, the other is to reduce labor. The sponge cake is made without baking flour, and with the ample time this patisserie has, it's allowed to sit and rise for three days, resulting in the natural airiness and light effect. Seasonal produce is also highlighted at Pâtisserie K.Vincent. Any desserts or goods made from seasonal ingredients like strawberries are only available when the components are in season. Whether you come for a pastry or a dessert, you can expect to see Pâtisserie K.Vincent with long lines, even hours before its opening time — so brace for a waiting game if you want to be one of the lucky customers of the day.