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 .

B o u t i q u e O p e n i n g H o u r s

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

O r d e r a n d P i c k u p H o u r s

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 290

12-p iece box 560

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

smal l box 135

large box 260

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 30

a lmond made le ine 30

p is tach io f inanc ier 45

cane lé 50

macaron raspberry rose

cranberry pistachio

ROCHEmi lk choco late ro l led a lmond 240

dark choco late orange roche 240

dark choco late ro l led haze lnut 240

whi te cranberry cashew roche 240

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

CHOCOLATE BAR 190

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 370

25-p iece box 990

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 160

whole cake s ize S | M | L 700 | 930 | 1 ,450

POUND CAKE 260

chocolate citrus, banana walnut, matcha red bean

strawberry blossom cake

macaron nutella caramel

coffee madeleine peanut vanilla

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

from our culinary team."

matcha raspberry

macaron blueberry mascarpone

macaron mint chocolatelemon hazelnut

pistachio financier

fraisier

sesame tuille cookie

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 55 apricot, lemon cheese, strawberry, cranberry, pear

ber l iner 65 vanilla custard, strawberry jam, cream cheese, chocolate, peanut butter

cornet to 70 hazelnut chocolate, vanilla custard, apricot jam

muff in 60 chocolate, blueberry, orange poppyseed, banana pecan,

carrot cinnamon, raspberry chocolate

cro issant 50

a lmond cro issant 70

pa in au choco late 70

f rench br ioche 40

coconut tar t 50

egg tar t 45

* minimum order 8 pieces

BREAD per portion

baguet te 50

c iabat ta 50

a l l natura l 72-hour sourdough 115

f ru i t and nut loa f 330

rye loa f 85

wholemeal loa f 100

mul t iseed loa f 100

pumpkin seed loa f 100

semol ina loa f 100

oatmea l loa f 90

whi te sandwich loa f 135

wholemeal sandwich loa f 150

bage l 50

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

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

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