Belle Epoque French Patisserie
Address:

37 Newington Green
London N16 9PR

Tel: 020 7249 2222

Opening Hours
Tues-Fri 8:00am - 6:00pm
Sat 9:00am - 6:00pm
Sun 9:00am - 5:00pm
Mon Closed

Welcome to Belle Epoque Patisseri

Belle Epoque cakes exclusively made by using French cream, finest chocolate and fresh fruits. All our cakes made by experienced pastry chefs individually and hand finished. Belle epoque cakes can be made in any size and decorated with specialized finishing.

Fraisier

White sponge cake prepared with vanilla chantilly cream and fresh strawberries in between layers. It is decorated with pink marzipan, strawberry and chocolate.

Fraisier

White sponge cake prepared with vanilla chantilly cream and fresh strawberries in between layers. It is decorated with pink marzipan, strawberry and chocolate.

Belle Epoque

Orange creme brulee centre with orange confit in the middle of this very light chocolate mousse decorated with chocolate miroir and fisalis.

Belle Epoque

Orange creme brulee centre with orange confit in the middle of this very light chocolate mousse decorated with chocolate miroir and fisalis.

Opera

Three layers of vanille sponge soaked in espresso syrup. First layer chocolate ganache, second layer coffee butter cream and the third layer vanilla butter cream. The Opera decorated with chocolate miroir and white chocolate writing.

Chocoframboise

Very thin chocolate sponge soaked in raspberry syrup and layers of sponge there is chocolate mousse with raspberry pieces which is marinated in raspberry liqouir. The cake is decorated with chocolate miroir and fresh raspberry.

Chocoframboise

Very thin chocolate sponge soaked in raspberry syrup and layers of sponge there is chocolate mousse with raspberry pieces which is marinated in raspberry liqouir. The cake is decorated with chocolate miroir and fresh raspberry.

Passion fruit mousse

Coconut darquoise biscuit at the bottom, pineapple centre with passion fruit mousse. The cake is decorated with fresh passion fruit, chocolate and crème chantilly.

Cassis and lemon mousse

Coconut darquoise biscuit at the bottom, citron centre with blackcurrant mousse. The cake is decorated with creme chantilly and fresh blackcurrant.

Eclair au chocolate

Choux pastry filled chocolate cream patissier and glazed with chocolate fondant

Éclair au cafe

Choux pastry filled coffee cream patissier and glazed with coffee fondant

Meridien

Vanilla panacotta centre with chocolate mousse. The cake is decorated with gold spray and dark chocolate belt.

Rabbit - jojo

Chocolate brownie at the bottom. Chocolate mousse with popping candy ad the cake decorated with chocolate miroir and given the face of a rabbit.

Banana split

Sweat pastry case with thin chocolate layer and filled with fresh banana and dulce de leche caramel and creme patissier. This cake is decorated with creme chantilly.

Strawberry mousse

Choocolate darquoise biscuit with strawberry mousse. The cake decorated with fresh raspberry and creme chantilly.