Panda Patisserie Signature
Uji Matcha Chocolate Cake (Pick-Up Only)
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Uji Matcha Chocolate Cake (Pick-Up Only)
Our popular Uji Matcha and white chocolate cake, a hit in our patisseries for months. Layers of chiffon cake made with green tea matcha from the Uji region (Kyoto), filled with a ganache of white chocolate and Uji matcha, and Madagascar vanilla chantilly. Decorated with matcha green tea chantilly and fresh seasonal strawberries.
ALLERGENS: Contains dairy, gluten, soy, and eggs. May contain traces of nuts, peanuts, and sesame.
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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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