French cakes at Bizu Patisserie

It was a long weekend and we spent the last day food tripping. My mother wanted to treat us, who was I to say no, so we had a very filling Southeast Asian lunch at a restaurant that I’ll write about later. I want to jump ahead and write about the coffee and cakes first. It’s been too long since we enjoyed Bizu Patisserie‘s French cakes and I’m glad I chose Bizu for our mid-afternoon coffee yesterday.

The coffee was faultless, as usual, but I’ll skip that part and go straight to the cakes. Luscious fresh mangoes crown French-style cheesecake.

Alex had the Mango Chiboust which is mango-topped French-style cheesecake. I love the artistry in the flower-like arrangement of the mango slices. It’s not mango season, the mango slices aren’t as sweet as they would be if it were summer, but the cheesecake was lovely so Alex had no complaints. Valrhona orange chocolate mousse between layers of crème brulee and brownie.

I chose Amour, not for its romantic name, but because I love all three of its components and because I just adore orange and chocolate together.

Amour is Valrhona orange chocolate mousse between layers of crème brulee and brownie.

Sam’s cake was the Nirvana. A blend of caramel chocolate mousse and pistachio cream on a bed of crisp chocolate crunch and chocolate cake covered with homemade chocolate brilliant sauce.

Aptly named as it was a heavenly combination of chocolate mousse and pistachio cream covered with a sauce with a mouth feel of thin ganache. Sugarless and Flourless chocolate Kahlua mousse cake with hazelnuts and special chiboust cream.

My mother was the only one who opted for something sugarless. Called Jolie, this was the only cake that I didn’t taste because I really do not like the aftertaste of sugar substitute.

Three coffees, a pot of tea and four cakes amounted to a little over PHP1500.00. No, Bizu Patisserie cakes are not inexpensive. But, like I often say, when the quality justifies the price, I don’t mind paying premium. And Bizu cakes are definitely worth their price tags.

Connie Veneracion

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

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11 Responses

  1. chall says:

    really really pretty cakes! it’s almost a shame to eat them, but then again… simply kakagutom :(
    can’t wait for morning, gotta have some cake

  2. natzsm says:

    Hi Ms. Connie,

    I totally agree with you! “quality justifies the price”

    About a year ago, I was in pursuit of an authentic tiramisu. I have tried your recipe using cream cheese (your recipe is delicious and I have used it a couple of times and it has already become my standard potluck contribution) and read the thread and learned many ways to approximate the taste of Mascarpone but since I have never tasted an authentic tiramisu, I would not be able to know if the substitutes are really comparable.

    I called up several high-end bakeshops and even a couple of hotel bakeshops inquiring about their tiramisu. It was only BIZU that offered one with Mascasrpone while the rest used cream cheese. (I too couldn’t believe that we have so many bakeshops and ONLY ONE offered the real thing)

    So on my next trip to Glorietta, I decided to have my merienda at Bizu. Oh I almost wanted to back out when I saw the prices of their cakes which were almost the cost of my lunch buffet at a nearby restaurant earlier that day ! But I was determined to find out once and for all the taste of Mascarpone so I took a deep breath and finally decided to go on with my plan.

    I even interviewed the waitress and asked her about the ingredients of the tiramisu and she was indeed knowledgeable about the product, something very uncommon in other establishments.

    I was really happy eating at BIZU and at the end didn’t mind paying the high price because I got a high quality product, excellent service, it satisfied my curiosity and I got additional knowledge to boot.

    • Connie says:

      “I even interviewed the waitress and asked her about the ingredients of the tiramisu and she was indeed knowledgeable about the product, something very uncommon in other establishments.”

      Oh, that is so true. In most restaurants, waiters and waitresses can’t explain the dishes in the menu.

  3. Red says:

    The mango cake really is awesome. And yes, those cakes are worth their price. :)

  4. The fantastic cakes to see in the site and it is good way to attract the visitors to customers, especially the mango cake and chocolate cakes has impressed me, I prefer like these cakes to the birthdays and other special events…….

  5. becky says:

    i didn’t really pay much attention to desserts and pastries till i saw top chef just desserts season 1. wow! the exacting discipline they’d have to have to make those treats. every little detail was noticed and they’d have to make desserts look pretty too.
    i’ll remember to drop by bizu next time we’re in gbelt :) and i remember their interior decor before, yellow and violet with a big mirror. it had an ‘alice in wonderland’ feel to it that’s why i was lured to go try that resto the first time. :)

    • Connie says:

      Some pastry chefs even airbrush their cakes! They’re such artists. But, really, it still boils down to whether the cake tastes good or just looks good. :)

  6. lemon says:

    These cakes are something else. A lot of pricey cakes look good but once you taste them, there’s that blah taste. I’m planning to enjoy a cake of my own choice on my birthday and Bizu will definitely be the place.

  7. Angelina Mathew says:

    The mango cake found from this blog.It helps to show how mango cake looks like.

    • Connie says:

      Why, is there a universal standard for what a mango cake should look like?

      P.S. You’re a spammer. Your URL has been deleted.

  8. Roan says:

    Samba and Opera cakes are also to die for!

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