Canal - Artful Pâtisserie
Small and exquisite - that’s how pastry chefs Daniella Barriobero Canal and Guadalupe Eichner have envisioned their three patisserie locations.
In Berlin’s Sophienstraße, a bright vermilion bench sits in front of the café’s matching storefront.
Indoors it becomes more colorful with most beautiful éclairs displayed in a glass case.
Flavors like Tahitian vanilla-pecan, salted caramel, pistachio-raspberry or matcha-blackberry-white sesame transform these éclairs into edible works of art.
Equally intricate are the coffee-infused pain au chocolat or the pistachio roll, where part of the dough is sliced into delicate strips and layered over the base dough.
The result is irresistibly crisp and the filling decadently creamy.
“All of our creations are made fresh on-site every day,” explain Daniella and Guadalupe. “Quantities are limited by the season and our production capacity. For us, quality takes precedence over quantity, and it’s essential that we deliver the freshest results, whether it’s for ice cream or pastries.”
Small and exquisite - that says it all.
