Lot 6, Jalan 1/137C, Batu 5
Jalan Kelang Lama, 58000 Kuala Lumpur, Malaysia
Tel : 603-7785 8828
FB : Le Pont Boulangerie
Business Hours :
Mon – Sun
Thanks for the wonderful invitation, I recently went to sample Le Pont’s Sweet Sensations Coffee and Desserts menu, where variety of homemade creations and world-famous coffee take centre stage and are bound to leave you a delightful sweet impression.
A highly sought-after bean sourced from exclusive farms of El Savador, the Himalaya Supersonic is regarded by coffee aficionados as one of the best of its kind, with lemonade, red currents and creamy body on roaster’s taste note.
To truly enjoy Himalaya Supersonic from different styles, Le Pont presents to coffee lovers this Coffee Origin Platter (RM18.90), a captivating 3-in-1 serving tray where,
Step 1 – Savour in its pure natural state through filter brew.
Step 2 – Enjoy a unique concoction expertly designed to enhance the character profile.
Step 3 – Sip on an aromatic espresso brewed with textured milk.
Creamy Coffee Tart is a delectable shortcrust pastry baked with coffee mixed from the Himalaya Supersonic single origin beans. You can savour it as a single slice (RM12.90) or take home a whole tart (RM43.90).
Served warm with creamy vanilla ice cream and light-textured cream at side, make sure you try this crispy Le Pomme (RM15.90) if you are a crazy apple tart lovers.
A sweet sourish summer treat, this Peach Melba (RM16.90) features poached peach with almond crumble and creme madame, refreshing fruity indulgence with lots of textures.
Chocolate lovers, rejoice! Le Pont’s terrific selection of mouth-watering desserts include this Le Noisette (RM17.90), crunchy hazelnut and chocolate bar plated like a piece of pretty artwork with mascarpone cream to enhance the enjoyment.
Be spoilt with Le Pont’s Apple Crumble Tart (RM10.90), a classic apple tart filled with sweet sourish apple on a bed of frangipane that’s topped with almond crumble.
A labour of love by Le Pont’s passionate chefs, this Caramel and Mixed Nuts Tart (RM10.90), a baked shortcrust pastry filled with mixed nuts (hazelnut, pistachio and almond), soft caramel, and topped with chocolate mousse and dark choco powder to balance up the sweetness.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010
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