This Sunday, we will be offering a selection of plant-based pastries from the Vietnamese bakery, Berlu. Berlu opened in the Summer of 2019 offering their perspective of a Pacific Northwest through a thoughtful and contemporary tasting menu. Within a few months of opening, Berlu was named The Oregonian's Rising Star Restaurant and one of Robb Report's Best New Restaurants. In response to the current pandemic, Berlu shifted to become a Vietnamese bakery, channeling the Vietnamese heritage of the Chef/Owner, Vince Nguyen. Vince has created a selection of pastries offering his artistic and contemporary approach while using local and organic ingredients. Berlu is a 100% certified gluten-free restaurant and all of their pastries are dairy-free.
About your box: Boxes will be pick up ready between 12 pm and 2 pm this Sunday, December 20th. They will include the following four plant-based pastries which are displayed in the second photograph with a white background:
bánh chuối (banana cake baked in canelé mold)
persimmon/tamarind custard tart
turmeric mooncake filled with mung bean, coconut custard, quince, hazelnut
pandan coconut mooncake filled with coconut and lime leaf
These are made with organic fruit. They are 100% gluten-free, soy-free (contains soy lecithin). Contains hazelnut, pecan, chestnut, sesame oil, almond. We are not able to make substitutions at this time. Your box will come with a $1 off card that you can use toward any drink at Tea Bar.