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copy of Red Rose
We make them with Valrhona Inspiration Raspberry ganache with a subtle aroma of roses, strawberries, Madagascar vanilla, and pure pistachio paste. As with all our desserts, the sugar used is minimal, resulting in a much more elegant and delicate dessert.
We hope you enjoy it as much as we enjoyed creating it. We warn you that not only is it delicious, but you also won't be able to stop photographing it!
Allergens: tree nuts (pistachio and almond), gluten, milk, and eggs. May contain traces of soy, sesame, or peanuts.
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Our PANDA PATISSERIE SIGNATURE cakes and individual desserts are ONLY available for Store Pickup.
IMPORTANT: Please remember that cakes are made to order and you will be able to pick them up 1-2 business days after your purchase. You can select the pickup date on the calendar at the end of your purchase. If you need a date that does not appear, please contact us via email at hola@panda-patisserie.com.
All our products are shipped in positive cold (*) to ensure their preservation.
For consuming immediately, we recommend letting them sit at room temperature for half an hour before consumption. Once opened, keep refrigerated in an airtight container or wrapped with film and consume within the day.
For preserving and consuming at a later time, place the products in the refrigerator between +2 and +4 degrees Celsius without opening, and consume before the expiration date indicated on the packaging.
We always recommend letting them sit at room temperature for 20-30 minutes before eating. And consume within the day once opened.
※ Our products have a shelf life of 5-10 days from the shipping date when refrigerated and unopened.
(*) In some cases, the interior of the product may arrive slightly frozen due to the preservation temperatures, which is completely normal. In these cases, if you do not consume it immediately, placing it in the refrigerator will bring the product to the appropriate temperature. If you prefer to eat it on the same day, keep it at room temperature for the necessary time.
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