BAZAR DOCE PATISSERIE

The young pastry chef Isis Lepechak has happily returned to the Bazaar Doce, where she had previously been trained. After a training stay in France, she took the plunge. Great good has come to her, she has brought a little extra touch of refinement to an already respectable house. Isis prefers a more "saudavel" cuisine, with less sugar and fat. The "praline fondant", the dark cherry cream chocolate mousse (R$ 15 and 16), the salty (empadas) are certainly worth discovering!