Saisha's Pâtisserie

Raspberry Tart.

Pate Sucree, Raspberry-Almond Cream, Raspberry Jam, Whipped Vanilla Ganache, Fresh Raspberries, Pistachio.

Get it at the patisserie or through Uber.

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A friendly reminder to one and all. We are currently closed for a quick break. Our apologies for any inconvenience. Have a great week, everyone!

Macadamia-Caramelia Cookies.

Macadamia, White Chocolate, and Caramelia. Now, they're going in tandem with our crowd-favourite milk chocolate chip cookies.

Creating a moment with pastries.

A traditional Tiramisu. Our very own "Tiramisu-to-Share".

Lady fingers soaked in espresso syrup matched with a light and delicate yet full of flavour mascarpone cream finished off with Valrhona cocoa powder. We used for our espresso. Nothing but the best for you folks!

No gelatin.
No nuts.
No alcohol.
No use of animal byproducts.

Share it with friends, family, or with your special someone. Or have it at the end of your meals for the day.

This is available at the patisserie for pick-up or delivery through Uber.

Note: We also have another Tiramisu cake, which has our own version of the traditional one. It is totally different from this one. Please keep our Tiramisu-to-Share refrigerated.

Lemon-Yuzu Tart, a new addition to the family.

Pate Sablee, Lemon-Yuzu Cream, Yuzu Marmalade.

We are open from Thurs through Saturday. Our products are available at the patisserie or through Uber.

Ph: 226-504-5235
E: [email protected]

What better way to enjoy the holidays with families and friends sharing our pastries and gifting them a chance to explore more of our creations through the use of a gift card? These gift cards can also be redeemed at .london, which offers ever-changing tasting menus highlighting the quality of the ingredients and technique ex*****on.

Both businesses are located at the plaza.

From our team to yours, we wish you all a meaningful holiday season!

So, what's under your tree?

#2023

Fruit cake with glazed fruits and 12-year rum.

Available in slices and wholes.

"Paradise"

Coconut Mousse, Mango Jelly, Mango & Passion Fruit Cremeux, Roasted Coconut Dacquoise, Mango Jam

Grand Cru Chocolat

70% Chocolate Mousse
70% Chocolate Cremeux
Cacao Nib Feuilletine
70% Chocolate Cake

Lemon Fleur 🍋🌼

Pâte Sucrée, Baked Almond-Lemon Cream, Fresh Lemon Cream, Italian Meringue.

Fruit Tart.

Fresh Fruits, Crème Pâtissière, Almond Cream, Raspberry Jam, Strawberry Jam, Pâte Sucrée.

Plaisir Sucre.

Hazelnut Dacquoise, Praline Feuillete, Milk Chocolate Ganache, Milk Chocolate Sheet, Milk Chocolate Chantilly, Hazelnut Glaze.

Textural layers of milk chocolate and hazelnut in every bite.

An array of cakes for this gorgeous Friday!
Open for your choosing until 6pm.

Kagere.

Another espresso coffee carefully roasted to taste its distinct flavours by in Oslo, Norway which was produced by several smallholder farmers from Nyeri, Kenya.

Flavour Notes: Intense, winey, blackberries & blackcurrants.

We only have a few packs left, so feel free to grab one while you're at the pâtisserie. And of course, we have more of the Nacimiento espresso available. We love it so much that inspired us to create a cake out of its flavour profile.

A play of flavours.

Pictured here: Fleur de Cao, Plaisir Sucrè, Pistachio Paris-Brest, Basque Cheesecake, Ontario Peach, Framboise, and Chou-Chou.

Cheers to the !
(Pistachio Paris-Brest, Fleur De Cao)

Cakes, pastries, and croissants.

Bottom - From L to R: Gateaux Chocolat, Rare, Tiramisu, Ontario Peach, Fleur De Cao, Peach Tart.

Top - From L to R: Paris-Brest, Chou-Chou, "Andy Warhol's" Banana.

Visit us at 208 Piccadilly Street in London, ON. We are in the fourth unit of the ' strip.

For custom/multiple orders or inquiries, please email [email protected].

"Andy Warhol's" Banana.

Caramelized Pecan-Banana Cake, Salted Caramel, Dulcey-Banana Cake, White Chocolate Crunchy Glaze.

Paris-Brest.
This dessert was conceptualized to have a wheel-shaped form to represent a route of a bicycle race: Paris-Brest-Paris. It was said that a local newspaper editor, Pierre Giffard, wanted to encourage bicycle use in Brest and asked a local pastry chef, Louis Durand to create a dessert to promote the race, back in the 1900s. Such an amazing collaboration that led to a dessert we continue to enjoy at present. ☺️

Nacimiento Espresso roasted by in Oslo, Norway.

"This coffee has been has been carefully selected by Tim Wendelboe and is sourced based on a philosophy where quality, sustainability and transparency are the main focus.

The Pacas cultivar from finca Nacimiento produces a coffee with a distinct fruity and sweet cup profile. Expect flavours of chocolate, fresh herbs, winey red berries and stone fruit.

A great deal of resources are spent in order to continually develop and to make sure our coffees are of the highest quality. We constantly work at the farm level, together with the coffee producers we collaborate with, to ensure our coffees are harvested and processed well." -Tim Wendelboe.

Welcome to our soft opening!