Paris Mikki's signature croissant that won recognition and sells out quickly at both locations. Made with pure butter using Le Cordon Bleu techniques. Reviewers note the layering is proper French style with a crisp exterior and buttery interior.
Tips from diners
Ask them to warm it up. The croissant becomes even better when heated, bringing out the butter aroma.
These sell out fast, especially at the Central Embassy location. Come before noon on weekends if you want one.
One of Paris Mikki's most sought-after items that frequently sells out. The traditional mille feuille features thin, crisp layers of puff pastry alternating with vanilla pastry cream. Reviewers specifically mention the proper execution of the lamination.
Tips from diners
The layers shatter properly when you bite into it, which is the sign of well-made puff pastry. Eat it fresh on the day you buy it.
Named Philip 70 for the percentage of dark chocolate used. This chocolate-hazelnut cake is described as having lovely texture with distinct layers. Reviewers note it's less sweet than typical chocolate cakes, letting the hazelnut and dark chocolate shine.
Tips from diners
The 70% dark chocolate makes this less sweet than you'd expect. Good choice if you find most desserts too sugary.
Paris Mikki's savory option using their award-winning croissant dough filled with quality ham and cheese. Reviewers recommend this for a light lunch option alongside the sweet pastries.
Tips from diners
Good savory option if you're pastried-out. The croissant base is the same quality as the plain butter croissant.
Traditional French éclair with choux pastry filled with intensely rich cream in multiple flavors. The chocolate framboise combines dark chocolate with raspberry. Reviewers mention the cream filling as particularly smooth and flavorful.
Tips from diners
The chocolate framboise is the most popular flavor. The raspberry cuts through the richness of the chocolate cream.
A traditional tarte au chocolat made with dark chocolate ganache in a sweet pastry shell. Part of the classic lineup that showcases Carol's Le Cordon Bleu training in proper French technique.
Tips from diners
The shell stays crisp even with the ganache filling, which is harder to achieve than it looks. Shows proper technique.
Owner Carol Boosaba trained at Le Cordon Bleu Paris alongside French master chefs. First opened in Sukhumvit Soi 19 near Asoke, with a second location in Central Embassy. The award-winning croissants and mille feuille are so popular they often sell out before closing time.
Popular items like croissants and mille feuille sell out before closing, especially at both Asok and Central Embassy branches. Come early if you have your heart set on something specific.
The Central Embassy location is on the highest floor. Take the elevator up and look for it in the Open House area.
Central Embassy location is accessible via BTS Phloen Chit station. Very convenient if you're shopping in the area.
Prices are high, roughly three times what you'd pay at Paul or similar bakeries. Reviewers say the quality justifies it if you're looking for authentic French technique.
The cafe is small with tables for 1-2 people. If you have a larger group, consider takeaway instead.
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