Little Fox Bakehouse is located in a plaza across from Aberdeen Centre. Little Fox Bakehouse is a bakery where everything is made from scratch and baked on-site. They use traditional French techniques to create double baked croissants, pastries, cakes, cookie and cream puffs.
Original and Matcha Caneles
A canele is a French pastry flavoured with rum and vanilla with a soft and tender custard center and a caramelized crust. I wasn’t sure what to expect because I’ve never had one before but it was quite spongy? It reminded me of a popover or dense puff pastry. The crust wasn’t crispy since we didn’t get it right when they came out of the oven at the bakery.
The Matcha Canele tasted similar to the original one. The matcha didn’t shine through very strongly and if I didn’t know ahead of time by the green colour, I wouldn’t know it was matcha flavour to it. Perhaps it would be better warmed up? I wonder if they have reheating instructions…
White rabbit mochi donut
I’ve had my share of mochi donuts. I’ve even made them myself before! See recipe here. White rabbit candy is also a nostalgic treat of mine and they have been becoming popular additions to baked gods. So I had some pretty high expectations going in. Again, with the canele, not sure if it’s because it wasn’t right out of the oven but it was not very chewy. I wish there was more glutinous texture to it because that’s what we all love so much about mochi. I didn’t detect much white rabbit candy but I did appreciate the caramely notes in it.
Thai milk tea mochi donut
This mochi donut had the signature orange colour that is so notable to Thai milk teas. As with the white rabbit mochi donut, I would have enjoyed more chewy to it. The mochi donut had notes of black tea and creaminess from perhaps condensed milk?
Matcha mochi donut
Similar texture as the other two, nothing especially worth mentioning.
Red bean, Taro, HK pineapple croissant
Now then, onto the more exciting pastries of the batch! This croissant was SO buttery and flaky I can’t even describe it. You could see every layer that was put into the croissant and it was quite hefty with filling. The inside had red bean and taro paste! I’m not sure where the pineapple element was but either way, it was so delicious. It was the perfect amount of sweetness from the red bean and earthiness from the taro paste. The crispy exterior held everything together so perfectly.
Salted egg double baked croissant
This was one of the more adventurous items of the order. Salted egg has been a “fad” of sorts and the flavour is definitely hard to describe. It’s like a savoury salty egg yolk and packed with umami flavour. This croissant had a pineapple topping on it to indicate that it was double baked. Anyway, the interior of the croissant had a thin layer of salted egg custard to add almost a buttery flavour to the croissant. It was pretty tasty and a must try if you’re feeling adventurous.
Strawberry Matcha Tart
Yes I know! This tart was gorgeous! It was a round pastry crust filled with an almond marzipan filling (I think) and topped with a layer of matcha custard. The tart was quite heavy by the feel of it and initially we thought that it was just custard in the middle but turns out it was filled with a dense filling of sorts. My guess is marzipan but I don’t know for sure.
Even though the tart had a custard filling, it remained crispy on the outside. The matcha custard added an earthy element to the sweetness to help balance it out. The strawberries on top were sweet and glossed over with gelee to add shine. Overall, this tart was delightful and would be something we would have again!
