St. Marc Café is a popular Japanese patisserie that serves delicious bread, baked fresh everyday. It was brought over to the country by Mr. Ben Chan, the owner of Bench (a man who needs no introduction, really). Mom and I had dessert here after having lunch at Tim Ho Wan, and I was really excited to try out their Chococro (more on that later).
Interior. Nice and stylish, but a little dark.
Menu + Pastry pictures.
And here’s our plate! The two pastries tucked inside the red/green wrappers are St. Marc’s signature dessert, the Chococro. ‘Chococro’ is a portmanteau of ‘chocolate’, and ‘croissant’. We got the regular Chococro, whose rich chocolate filling is made from high-grade cacao beans from Ghana and Ethiopia, and the matcha variety. My only complaint is that these babies are too small – That aside, the croissant itself has a smooth, velvety texture that melts in your mouth, like butter. The matcha variety was fine, but I think I prefer the original Chococro more.
Here’s a closer look…
Meanwhile, the triangle-shaped pastry is their Almond Sugar Pie, which honestly sounds more like a term of endearment instead of a dessert name. It’s still a darn good pie, though, super flaky and moist on the inside, with a light dusting of sugar and almonds on top, hence the name.
And lastly, we have the Egg Salsa – A fluffy popover bread with poached egg and salsa stuffed inside it.
I wasn’t really a fan of their Premium Hot Chocolate – I found it slightly bitter, and wished that I had ordered their milk tea drink instead.
We really wish we could’ve ordered more (like their sandwiches, ice cream, waffles) but we were still a bit full from our lunch earlier. But I’m pretty sure St. Marc has more delicious desserts/pastries in their roster – And I can’t wait to try them all next time.
Food: 4.5/5 (taste), 3/5 (presentation)
St. Marc Cafe is located at SM Megamall, Mega Fashion Hall, Julia Vargas Ave Wack Wack, Mandaluyong. Links: Facebook.