T H EPA S T RYB O U T I Q U E

Located at the ent rance of Opera restaurant , The Past ry Bout ique

catches guests ’ eyes wi th i ts sumptuous cakes, sweets and past r ies

d isp layed l ike rare jewe ls in a g lass case. Seasona l sweets and a

f ine se lect ion o f past ry w i l l be beaut i fu l l y packaged for guests to

take home as exc lus ive souven i rs .

Boutique Opening Hours

f rom 9 :00 am to 10 :00 pm da i l y

Order and Pickup Hours

f rom 7 :00 am to 10 :30 pm da i l y

A l l o rders must be p laced 24 hours in advance , p lease contac t

+84 28 3520 2318 or ema i l past rybout ique.sa iph@hyat t .com

MACARONvanilla, matcha red bean, nutella caramel, raspberry rose, mint chocolate,

lemon, pistachio cherry, blueberry mascarpone

6-p iece box 280

12-p iece box 540

COOKIEwalnut sable, double chocolate chip, sesame tuille, peanut butter, baci di dama

smal l box 130

large box 250

All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item

DRY PASTRY per portion

coffee made le ine 25

a lmond made le ine 25

p is tach io f inanc ier 40

cane lé 45

macaron raspberry rose

ROCHEmi lk choco late ro l led a lmond 230

dark choco late orange roche 230

dark choco late ro l led haze lnut 230

whi te cranberry cashew roche 230

All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item

cranberry pistachio

CHOCOLATE BAR 180

cookie and cream, banana almond, fig hazelnut, cranberry pistachio,

matcha cacao nibs

CHOCOLATE BONBONraspberry, hazelnut praline, earl grey, matcha, Vietnamese coffee, salted caramel,

rum dark chocolate, smoky bourbon milk, chocolate, pistachio gr iotte

9-p iece box 350

25-p iece box 960

All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item

CAKE

fraisier peanut vanilla

matcha raspberry st. honoré (flavours: bourbon vanilla, chocolate)

tiramisu strawberry blossom

chocolate caramel lemon hazelnut

port ion 150

whole cake s ize S | M | L 680 | 900 | 1 ,400

POUND CAKE 250

chocolate citrus, banana walnut, matcha red bean

strawberry blossom cake

"All our pastr ies are freshly made everyday with carefully selected ingredients

from our culinary team."macaron nutella caramel

coffee madeleine

matcha raspberry

peanut vanilla

macaron blueberry mascarpone

macaron mint chocolatelemon hazelnut pistachio financier

sesame tuille cookiefraisier

chocolate caramel

All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item

VIENNOISERIE * per portion

dan ish 50 apricot, lemon cheese, strawberry, cranberry, pear

ber l iner 60 vanilla custard, strawberry jam, cream cheese, chocolate, peanut butter

cornet to 65 hazelnut chocolate, vanilla custard, apricot jam

muff in 55 chocolate, blueberry, orange poppyseed, banana pecan,

carrot cinnamon, raspberry chocolate

cro issant 45

a lmond cro issant 65

pa in au choco late 65

f rench br ioche 35

coconut tar t 50

egg tar t 40

* minimum order 8 pieces

BREAD per portion

baguet te 45

c iabat ta 45

a l l natura l 72-hour sourdough 110

f ru i t and nut loa f 320

rye loa f 80

wholemeal loa f 95

mul t iseed loa f 95

pumpkin seed loa f 95

semol ina loa f 95

oatmea l loa f 85

whi te sandwich loa f 130

wholemeal sandwich loa f 145

bage l 45

All pr ices are t imes 1,000 in Vietnam Dong (VND) and are subject to 5% service charge and then 10% VATSignature item

THE BELOVEDPASTRY ARTISTI nspired by his grandmother and his father who was a chef, Chef Freder ic, at the age of 14, knew his passion for the cul inary arts would later def ine his career path. After obtaining his diploma in pat isser ie, chocolat ier, glacier and conf iseur in Cannes, Freder ic moved to Geneva to begin his internat ional career. He has since col lected a r ich portfol io of work experiences at var ious high-end restaurants, pastry bout iques and luxury hotels around the world.

Descr ib ing h is sty le of sweet cookery, Chef Freder ic emphasizes a respect of t radi t ions and c lass ics wi th a touch of moderni ty in a l l h is creat ions. Accla imed for h is focus on boost ing a fu l l range of f lavors that an ingredient a l ready has whi le min imiz ing the use of sugar, h is gui l t - f ree masterpieces h ighl ight the essent ia l h int of h is featured ingredients in the f inest form of layered art .

Passion, dedicat ion and teamwork are the three most important factors that have a l lowed h im to succeed as a pastry chef . Having been with the Hyatt fami ly for over 20 years and with exper ience gained a l l around the wor ld, Freder ic’s cul inary methodology speaks to the current t rend in gastronomy for reduced sugar and marks h im out as a worthy leader of any promis ing endeavor at the bespoke The Pastry Bout ique.

F R E D E R I CG U I N O T

P A R K H Y A T T S A I G O N

2 Lam Son Square, District 1 Ho Chi Minh City, Vietnamparkhyattsaigon.com

D. +84 28 3520 2318