I love Thomas Haas. Not only do they do a fantastic champagne truffle, they also prepare phenomenal cakes and tarts alongside an incredible viennoiserie, which includes double-baked almond croissants (my personal favourite), pain au chocolat, and quark cheese danishes among others. For lunch, they also have a really great panini selection. And, in my opinion, they make the best hot chocolate. You’ll find that I only ever have good things to say about this place, and I don’t anticipate that changing in the near future!
As per usual, we had one of their buches de noel for Christmas, tiramisu this year, and I was in heaven. Each cake is so meticulously and artistically crafted, and each bite is equally amazing. The tiramisu buche de noel, similar to their almond mascarpone cake, is an almond cake layered with mascarpone cream and milk chocolate mousse, with the perfect balance of amaretto and coffee. When we picked up the cake, there was no way I was leaving without a hot chocolate to go. And a bag of chocolate sparkles and vanilla macarons.
For New Year’s last year, my mother was given the task of dessert, and we brought another one of my favourite Thomas Haas offerings: the raspberry financier, a perfect balance of rich and light – raspberries and the lightest of vanilla bavarians sitting atop a brown butter hazelnut cake. This year, my aunt is taking care of dessert, and I’ve dropped some not-so-subtle hints…fingers crossed!