Mon Paris Patisserie

Food Quality
Atmosphere / Services
Reasonable Priced
Summary

We were excited to try Mon Paris Patisserie after 3 years they have been open. The store is beautifully setup with display that just works. We really enjoyed the croissant, but think the cake can use some work. Next time we will come for the bonbons, macaron and Chocolate double baked with hazelnuts croissant. Mon Paris Patisserie is fairly priced. Even though I think the cake needs improvement, I’m sure there are customers who find the cake just perfect.

Food Quality
Atmosphere / Services
Reasonable Priced
Summary

Mon Paris Patisserie is opened and operated by the Russia-born Frence-trained Chef Elena Krasnova. Elena has many achievement and has been featured in many esteemed magazines of North America. She opened Mon Paris Patisserie in early 2017 at the newly developed building on Beresford Street near Willingdon Avenue in Burnaby

Strength: Beautiful cafe space, good croissant.
Weakness: Not many choices for cakes.

Other Patisserie

Beautiful decoration

The pink signage of Mon Paris Patisserie is eye-catching from the outside. It’s got 2 sets of tables outside so customers can enjoy desserts on site even during the COVID-19 period. Inside, the wall is decorated with photo of Eiffel Tower to take us to Paris. I think Mon Paris Patisserie is run solely by Chef Elena Krasnova. I had to call 3 times before she pick up for my cake order.

Cute and neat display

Bonbons, macaron, confections, and baked goods are beautifully laid out at the counter. The back counter has boxes laid out which becomes part of the decoration. Pink is not the dominant power but can be seen everywhere. I think this is very fitting for a patisserie.

Near perfect buttery croissant

I set out to get the Mon Paris Chocolate double baked with hazelnuts croissant that I have heard so much about. Unfortunately they were all sold out, so I had to settle for the plain croissant. The croissant is very well made. I tapped on the croissant, and it sounds hollow, which was already a good sign.

Observing the bottom of the croissant, I did not see obvious shrink in the middle to indicate over proofing. The honeycomb structure looks consistent and evenly laid out. This croissant’s exterior shell is not as crispy as I have imagined, but it is acceptable. It is very buttery, but not enough acidity, so it feels a little too rich. Overall, it is a very good croissant, and I consider it near perfect.

Small Hazel cake ($45)

We ordered a small Hazel cake from Mon Paris Patisserie for a birthday. It is assembled with 3 layers, chocolate mousse, hazelnut crisp, and thin layer of chocolate cake at the bottom. On top of the chocolate mousse, there are two patches of chocolate glaze with gold foil. I love the box for the cake. It fits perfectly, and I can open/close it with ease. The cake was a little disappointing. The moose should be a bit lighter and more airy. It was too rich for me, and I couldn’t go for second serving. Another issue is that the entire Hazel cake relies on the crispy hazelnut layer below the cake to provide hazelnut flavour. I think the cake can be more congruent.

604 Food Critic Assessment