A tasteful way to get “French zoned”… Ok so, analogous but not quite like the millennials’ “friendship goals and friendzoned’s” contemporary connotation, Perryn’s Pâtisserie & Café intends to establish that kind of rapport among friends and benefactors. For a wider target market (not just pâtisserie patrons), they also serve passion. Needless to say, other than the food they serve, they likewise aim to offer a worthwhile experience.
As early as within their current soft opening stage, the excitement was quite apparent from a friendly young man who introduced himself as ‘Angelo’ (if I got that right). He courteously explained what seems to be Perryn’s Pâtisserie & Café’s objective while simultaneously attending to our needs.
With still limited treats for the time being, our random visit for just coffee and a quick bite supposedly had “A” and I going for a heavy meal instead. Though not yet in the menu list, they suggested for us to try any of their 3 flavors of pizza: Pepperoni, Margherita or Hawaiian. We got half each of the Pepperoni and the Margherita for a whole pizza just for the 2 of us.
While waiting for our pizza, the cold beverages were served first. I ordered their Black Forest Frappe while “A” got the Butterscotch Iced Latte.
I just had a butterscotch iced coffee a few days back but it lacked such confectionery flavor (most likely subdued by the potent coffee zest)… For comparison, I took a sip out of “A’s” glass of it and “Voilà!” Unlike that other one where it was more like “Wala!”, Perryn’s version had a delightful dash of butterscotch sans the bitterness of coffee. Accordingly, they use the international award winning Sagada coffee beans which by the way was coincidentally accorded in “French zone” ~ Paris.
Whereas, my drink for its “ka-pares”, we paired “A’s” latte with their non-coffee based Black Forest Frappe. “A” took a sip as well (yup, “French sip goal” right there) and we mutually found it as Black Forest as it can be, bordering on a delectably liquified cake of the same flavor. Significantly, Black Forest is Germany’s mountainous region bordering France if only to equate Perryn’s Pâtisserie & Café’s French reference to be bordering along the right path and bordering by propriety of haute cuisine standards.
Seemingly congruent for some kind of “EU” (Edible Union), let us merge “Italian” into Perryn’s food map. As above-cited, it wasn’t in the menu outwardly seeking approval to be in it. And on it, we were…
Their Pepperoni and Margherita pizza found its way down south into our alimentary canal. The dough seemed to have been subjected to high temp in passing through some rite of passage to head up northwest… While it actually tasted good specially with a Sriracha chili sauce, it could have been better to have maintained a certain moisture for even just a bit of chewy consistency; considering as well that they’re using special herbs for the dough…
It can keep up with the distance though. For its northwest-bound projection, it has the potential to commercially thrive (more than just leavening dough) whilst consuming our estimation as much as for it to be consumed with satisfaction.
“BFF (Best French For-order)” – and as a pâtisserie, if the need arises or you’re simply craving for French bread, éclair, sourdough, cheese roll, raisin bread, et beaucoup plus (that’s “and a lot more” in French; I would have said “et al” for “et al’lot more” lol… but “That’s what French are for… 🎼🎹“)
…Indeed, they’re here to serve your orders may it be for dine-in, walk-in or advanced order; you just might de manière délectable realize that “Perryn’s your long lost French”. Check their FaceBook page for details or better yet, visit them at St. Michael’s Dormitory, Rimando Road corner M. Roxas St., Baguio City
And so to my French err I mean friends, “On se voit là-bas and bon appétit!”