Vancouver, BC – Ganache Pâtisserie is pleased to announce its newest creations for this year’s Spring-Summer 2012 menu. Pamplemousse Litchi et Rose ($5.95) surrounds a lychee-rose water cremeux centre with a bittersweet Campari parfait, blood orange madeleine sponge and lychees.  As the Concorde Framboise goes on hiatus for the summer, it inspires a new version of the classicGâteau St. Honoré.  St. Honoré Chocolat Framboise ($5.95) takes the classic construction of puff and choux pastry and fills them with dark chocolate raspberry mousseline and a layer of moist chocolate cake while a crown of fresh raspberries encircles a bed of vanilla chantilly cream with a chocolate-dipped profiterole on top.  Pistache Matcha Cerise ($5.95) combines a pure pistachio mascarpone cream with layers of lemon-yuzu ladyfinger sponge and a central core consisting of a matcha cheesecake and morello cherry gelée. Dacquoise aux Caramel et Poire ($5.95) offers a multilayer foundation of maple pecan dacquoise banded with salted caramel mousseline and spiced pear ganache while spiced poached pears decorate the top.  An evolution of a new classic, Mille Crêpe Praliné($5.95) layers delicate vanilla crêpes with alternating vanilla and praline pastry creams and a textural layer of praline crunch. 

On Saturday May 12^th, 2012, everyone is invited to our Yaletown location for the official launch of our Spring/Summer 2012 menu. Throughout the day, there will be samples of our newest desserts, draws for doorprizes and much more.  

 The entire menu, store hours and all contact information can be found online at www.ganacheyaletown.com and on our Facebook page.  Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of chocolates, cakes and treats.