Why Origin + Bloom should be your next café hangout

Offering some of the best light bites in town, Origin + Bloom is the place to go for timeless classics with a modern twist. Thanks to executive pastry chef Antonio Benites, the café’s handcrafted pastries, handmade chocolates, artisanal cakes and gourmet sandwiches are as mouth-watering as they are Gram-worthy.

Having worked with the finest dessert masters at Michelin-starred Joël Robuchon Restaurant and L’Atelier de Joël Robuchon as well as the famous French pâtisserie Pierre Hermé Paris, the 20-year veteran chef easily whips up an array of appetite-pleasers—all made with fresh ingredients and fine craftsmanship—including chocolate bars, Cheese Cake Acai and Shiso Vanilla Blueberry Éclair, which is piped with blueberries and perilla flower-infused cream for an Asian twist.

The dessert that literally takes the cake is the Mango, which is moulded to look like the real fruit. Cut open the chocolate shell and unveil a fragrant concoction of Nam Doc Mai mango mousse, passionfruit and lychee jelly. “I wanted the feeling of eating a real mango, so I kept the mango shape,” explains Benites, whose decades of experience in confectionery have helped the goodies at Origin + Bloom to shine.

The good news is, you do not need to wait for a special occasion to enjoy such sweet treats with your friends.