dream cafe

things i’d put on the menu of the cafe i don’t own

For a while now, I’ve entertained the idea of creating social media for a cafe that doesn’t exist. A place that is curated, shows pretty presentations of food and coffee and tea in an ambiguous coffee shop corner context. Perhaps going as far as branding it, creating a menu, a website, making it seem like it could be a super cute neighborhood spot. I like the creative exercise of coming up with some kind of cafe + retail concept. But I would hate the actual work of making a real business. Making the digital version of a nonexistent cafe would be like a social experiment. And one may argue, a good way of collecting feedback and doing market research before actually opening one.

When actually thinking about the kind of cafe I would want to open in the alternate reality where I would open a cafe, I can think of a few different iterations. I would love to do a modern Taiwanese tea room in LA, kind of similar to Steep or Te Company, but more with set meals (a daily special, and a vegetarian option, perhaps rotating specials each day of the week) and pastries and desserts that fluctuate between western and eastern inspired based on my mood, and really good tea and tea flavored things.

a winter staple would include a citrusy olive oil loaf cake, during the holidays I would partner with a local Italian bakery to serve pannetone in a home style way, lightly toasted with a dollop of cream on top.

Or, perhaps a cafe in Taipei that is inspired by California, with light sandwiches and salads and a bountiful pastry case filled with playful iterations of familiar flavors in unexpected forms, incorporating east Asian trends to European pastry traditions and introducing things that feel familiar from other parts of the world, Latin-inspired flavors, Middle Eastern spices, a messy fusion of cultures that comes together in an ephemeral but delicious way. There would be some things that recur, but many will be developed on a whim, never to be seen again.

Or maybe it’s a breakfasty kind of cafe that is perfect for takeaway and a casual meal, like Win Son or Gertie. A magical place where bagels coexist with fan tuan, where dan bing merges with borek, where a full Japanese breakfast might be followed by a sweet bite of a cardamom bun. And drinks play on nostalgia with winter melon spritzes and citrus calpico soda.

no matter what the format, my dream cafe would not be complete without a generous bounty of kouign amanns

The possibilities are endless, and all of this is precluded by the fact I don’t know how to pull a proper espresso, but it’s nice to think about. So here’s some things I might have in my dream cafe, part one of who knows how many, because I know that the ideas will flow much faster than any actual action.

LAMINATED

I love kouign amanns. They are the perfect pastry. They are a lot of work to make though. But I need to have them at my cafe. The classic is perfect, but I can’t help but play around a bit. My favorite pastry is still the white miso kouign amann from Sugarbloom in LA, so that would be in rotation. These ones were made in the fall. With some warm apple spices added to the sugar layers, and a spiced brown sugar apple compote in the center. Paired with a creamy latte. Or perhaps a fruity and floral tea blend.

Might switch up the kouign amanns with some perfect morning buns (not that it saves time with any pastry lamination). I personally prefer the light pastry to a bready cinnamon bun. Blood orange zest worked into each step for extra citrus flavor. Lightly dusted in cinnamon sugar and more orange zest. Paired with a macchiato or iced americano. Or, hear me out, an unsweetened matcha latte.

It’ll most likely be rough puff, but I’d make up for the laziness with fun shapes and flavors. Everything that ranges from seasonal fruit jams to feta and za’atar to cream cheese and capers, perhaps things inspired by other dishes or desserts. Something that can be great to pair with a coffee for here, or grabbed alongside a coffee to go, or purchased by the box for a special occasion. I would 1000% do themed pastry boxes for different holidays like Lunar New Year.

COOKIES

Cookies would definitely be on the menu, particularly if in Taiwan. American style cookies, chewy with just the right amount of buttery crisp on the bottom. Paired with made to order pourover coffee, or perhaps espresso, depending on how sophisticated the cookie (I love the buckwheat cookies with a dark roast espresso). White chocolate cookies would pair perfectly with a hojicha tea, or with hot matcha. Orange dark chocolate biscuits with any espresso drink (all in with a vanilla orange latte? or an orange mocha?). Cardamom rose thumbprint cookies with a spiced black tea. Oolong sandwich cookies go great with a light roast pourover and with oolong tea.

Levain style cookies would be a staple in my pastry case. Something that can be batched well ahead of time and served warm, and come in a variety of flavors (raspberry white chocolate would show up often in my rotation). I’d probably make it a little smaller than the actual Levain cookies. Something that is acceptable to eat a whole one by yourself without feeling bad. Paired with strong coffee or matcha.

01 | vegan fluffer nutter cookie

02 | hojicha dark and white chocolate chip cookie

03 | matcha and miso white chocolate chip cookie

04 | raspberry white chocolate levain style cookie

Not that this is by any means groundbreaking, but would also like to do a spin on childhood favorites like girl scout cookies. Might just be doing a bitter chocolate biscuit topped with honey roasted peanut butter, dark chocolate and flakey salt. Or we might go all the way and swap it for a sesame biscuit and tahini layer enrobed in chocolate. Paired with a flat white.

In my dream cafe, holiday season would feel extra festive. Like these mini cranberry sliced biscuits with sparkly jewel toned fresh cranberries. I’d serve these alongside each cappuccino order, European style. And with a special London Fog-inspired drink that would only be available during the holidays too.

05 | salted cocoa dark chocolate buckwheat biscuits

06 | “rustic” peanut butter patties

07 | cranberry sugar slice and bake cookies

08 | oolong butter sandwich cookies

09 | orange dark chocolate biscuits

10 | cardamom rose citrus thumbprint cookies

FILLING OUT THE PASTRY CASE

blood orange + raspberry financiers

Financiers are all the rage in Korea, and a great medium for playing around with different flavors and combinations. Super buttery and the perfect amount of sweetness to offset a coffee or to pair with an earl grey tea. I would also do a series that pairs with different kinds of oolong, drawing from flavors and ingredients that complement varying levels of oxidation and roasts for the tea.

raspberry ricotta cakes

I’m very anti-muffins. Muffins, in my book, are at best fine, and at worst a big waste of calories. Nothing is more disappointing than frolicking over to a coffee shop only to see a bunch of muffins and no croissants. So needless to say, my cafe would not have muffins. And these are not muffins. Or cupcakes for that matter. Just petit ricotta cakes that can be served with a cold dollop of mascarpone for extra tang. Served with a cream top cold brew. Or a citrusy sencha.

meyer lemon ricotta bars

During winter citrus season, it’ll be lemon ricotta bars. Topped with candied lemon slices. Served with dark roast espresso.

Pop tarts are cute and homey, and less of a commitment than a full pie. I would make different flavors each day. Inspired by the seasons, by other desserts and flavor profiles. Like these black sugar mochi filled ones. Or maybe matcha strawberry. Paired with a simple drip coffee, or a fancier pretty latte.

Taiwan is obsessed with cinnamon rolls at the moment, but I am always inclined to pair a brioche dough with things other than cinnamon sugar. Like black sesame and black sugar roll. Paired with a black sesame latte.

So apparently I’ll go great lengths to not call things cupcakes or muffins, but what started off as a dalgona-inspired brownie experiment ended up with something that was black sugar mochi filled, so baking individual cups just made more sense for a gooey center. These dalgona coffee mochi “brownies” look plain, and might be easily passed over in a pastry case, but that is kind of the point. They’d be dressed up when served, topped with lightly whipped cream and black sugar. Paired with dalgona iced latte, brown sugar latte, or a simple americano.

Tri-color mochi bread. So bread is not a part of the cafe endeavor. We don’t have what it takes to even run an imaginary bakery. But, there are some things that toe the line. Like these chewy mochi breads. In dark chocolate, white chocolate matcha, and sesame. Served in threes. Like a little sampler plate to go with an afternoon iced coffee. A light snack on a hot day.

Scones are quite popular in Asia, and they have assimilated quite well with local flavors. Mine would be deliberate interpretations of Taiwanese flavor pairings. A tea scone would be flavored with crushed oolong tea leaves and served with clotted cream and pineapple jam. A black and white sesame scone would be served with honey roasted peanut butter. A savory onion biscuit would be flavored with crushed shallots and a soy paste glaze. Paired with an assam black tea, or a red oolong tea.

TARTS & GALETTES

tarts

There always needs to be a showstopper and to me, fruit tarts fit the bill. They are so pretty in a natural, almost effortless way. They bring in natural color and would be a beauty to display. I would swap it out for seasonal fruits, adjusting the pastry cream to match and complement the fruit. And yes, I would grind up some tea to add to the crust.

Alternatively, individual mini tarts. Using whatever ingredients I have leftover from other desserts. This one is a black sesame mascarpone filling with candied orange. Perfect with an iced latte or frothy shaken espresso. Or perhaps a blueberry mascarpone filled tart with a chocolate biscuit crust.

galettes

I love galettes. Something about the crust to fruit ratio compared to a traditional pie just makes it that much better. Also, much faster to make. Stone fruit galettes in the summer, apple and pear galettes in the fall, strawberry galettes in the spring. Individual ones are extra cute but I also like the idea of having it served by the slice with a dollop of cream. Depending on the season, paired with a hot cup of chai, or perhaps an iced latte.

TOASTY

Toasts are easy, but toasts are very cute. I mean, I threw a toast party years ago and I am still proud of it. I’d partner with a local bakery for milk bread, brioche and maybe even challah. And then have a selection of sweet and savory toasts that can be plated up and paired with a variety of coffee and teas. Day old bread would be made into decadent, custardy pain perdu topped with lightly whipped cream, fresh fruit and citrus. Or even more simply, chocolate milk bread buttered and toasted with cinnamon sugar (and, yes again, always, orange zest). Or topped with a thin layer of salted peanut butter and then a layer of mini marshmallows toasted til golden.

— chocolate milk bread with mascarpone and yuzu jam

I mean, anything with sparkly jam is pretty. I guess this format could work well with a whole bunch of different cream cheese and fruit jam combinations, maybe even a bit more elbow grease to do it up like Davelle.

— peanut and sesame duo toned toast

Inspired by the late Fiona, and by the traditional Taiwanese hot mochi served with peanut and black sesame powder, this would be an easy staple. Toasted bread with honey roasted peanut butter on one side, black sesame butter on the other. Paired with coffee, or with tieguanyin oolong tea.

— bruleed fruit and brie on ciabatta

The format is simple, creamy savory brie, thinly sliced seasonal fruit, toasted nuts, honey drizzle, on a crusty bread (like ciabatta, baguette, etc) toasted and served warm as a perfect breakfast with coffee or breakfast tea.

— ricotta toast two ways

Ricotta toast done sweet and savory for a full meal. Savory with roasted tomatoes and basil and balsamic glaze. Sweet with strawberries and mint and, well honestly this could do well with balsamic glaze too. Paired with a cold brew.

— winter citrus fruit sando

Also, I love a fruit sando. Probably not the most practical to have on the menu all the time. But a chocolate milk bread paired with jewel toned citrus could be a pretty winter special. Or perhaps to fill a little konbini case alongside other sandwiches, bottled drinks and convenience-store inspired desserts.

BY THE SLICE

01 | blackberry dark chocolate cake

Something particularly decadent about having a layered cake. Preferably perched on a pretty cake stand. Probably would only have one. A couple times a week, different seasonal flavors each time. Maybe more often during berry season because just look at how lovely. Perfect balance of sweet and tart offset by the bitterness of cocoa. Paired with a pot of ruby black tea or Assam black tea.

02 | blueberry sour cream pie with miso crumble

A little sweet, a little savory. I think this would do well in Asia, even though it’s not typically a popular form versus, say, a tart or cream pie (it might take a minute to even source sour cream locally). The sweet and savory flavor profile aligns with popular Chinese pastry trends. And while blueberries are perfect here, it could be tested out with other fruits. Paired with a foamy cappuccino or a solid medium roast drip coffee.

03 | apple crumble cream cheese coffee cake

Coffee cakes and crumble cakes are not really my thing. But they are a coffee shop pastry case staple for a reason. I would opt for something round, served in wedge slices rather than a loaf. I’d switch this up with a citrusy olive oil loaf cake depending on the season.

04 | strawberry matcha cake roll

Would need a lot more practice before I could ever pull off a rolled cake, but there’s something so wonderful about the Asian bakery nostalgia that comes with a rolled cake. I am a fan of the ones that forgo the swiss roll spiral for a perfect circle filled with cream that is oh so popular in east Asia.

05 | strawberry matcha basque cheesecake

Basque cheesecakes are a pretty thing to serve. And a popular choice at many Instagram-famous coffee shops in Asia. I hate making cheesecake but when you’re allowed to let it burn, it’s a lot more fun. And also a great format to experiment with different flavor pairings. Perhaps after strawberry matcha there’s pineapple oolong, nectarine darjeeling, orange hojicha, raspeberry vanilla jasmine. Each paired with different coffee roasts and tea selections.

fancy desserts

peach and pistachio black tea napoleon

I go back and forth on whether I’d want to do an assembled dessert. But if I did, it would have to be a napoleon, mille fueille situation. Again, flavors would be season-dependent. A summer one would be inspired by peach sweet tea, with slices of stone fruit layered on tea-infused sweet cream and sprinkled with candied pistachios. Paired with an iced black tea or espresso tonic.

orange custard and berry jewel toast

Under this category would also go the famous jewel toast box that had Taiwanese girlies in a chokehold in the early 2010s at Dazzling cafe. I mean, milk bread drenched in buttery sugar syrup and then filled with creme patissiere, custard, ice cream and fruit is pretty much guaranteed decadent deliciousness, but do we really need this level of chaos? Maybe a singles day special.

by the cup

On the other end of the spectrum of effort, I also think it would be cute to have a grab and go pre-assembled desserts by the cup.

matcha tiramisu ice box

Icebox cakes are fun. Individually portioned cakes that can be easily batched ahead of time. Matcha tiramisu inspired ice box cakes layer mascarpone with matcha soaked biscuits. I’d put these in reusable to-go jars and have a few different flavors in rotation.

layered coffee jelly

Coffee jelly would also go in the category of refrigerated grab and go snack. This layered coffee jelly is extra pretty, and means less assembly needed with the traditional creamer condiment. In a true dream world I’d also have a brown sugar egg pudding, like all the trendy Taiwanese and Japanese cafes seem to do so well, but that’s a lot of effort compared to the easily batch-able coffee jelly.

yogurt bowls

Sure, it feels little different from the carb-forward pastries and breads. However, we are really here for the granola. Because I went through a granola phase during the pandemic and it is one of the few things I feel I have mastered. Something that is nutty and seedy (particularly a fan of pecans and pepitas), with a variety of grains for texture (millet is a must), a little sweet and salty (soy paste and maple syrup). I’d serve with plain full fat thick strained yogurt (Greek, Icelandic, Australian, I don’t care, as long as it is thick and creamy) or even better, labneh. With seasonal fruit and a drizzle of orange blossom or longan honey (or, to dress it up even more, a chia tea gelee). A perfect breakfast with a hot coffee or cold brew.

Any good cafe has some cookie or candy or chocolate situation that is buyable by the bag and lined up neatly by the register. This would be mine. Miso almond butter granola, and dark chocolate tahini granola bark. A healthyish option filled with nuts and seeds and sweet salty tahini and then bittersweet chocolate to hold it all together. Of course would also be selling tahini granola by the jar.

DRINKS

And finally, drinks. Admittedly the least thought out part of my imaginary cafe. I would need to hire an expert barista to help develop the menu, but even though I myself can’t make a pretty osmanthus latte, I can treat the iced coffee menu like a caffeinated cocktail bar.

mint mojito iced coffee

Could never beat Philz, but for a cafe in Taiwan would absolutely make a mint iced coffee. With creamy lightly frothed cold milk over strong dark roast (or even espresso?) poured over fresh mint leaves. Lightly sweetened with vanilla and peppermint simple syrup.

cold brew with orange

Cold brew with an orange twist. Or actually, a Japanese cold brew, with orange peel added to a dark roasted coffee hot dripped onto ice with juicy slices of orange to add some fresh sweetness.

citrus jasmine matcha tonic

matcha mixed with jasmine tea and some yuzu lemon juice, refreshing and pretty for a spring drink.

cold brew pomelo

cold brew with fresh pomelo juice for a refreshing take on a coffee lemonade.