Chef Jean Louis Leon
AN amalgam of intricacy and passion is what makes up the entirety of BOCAS Modern Patisserie.
As you first step into the cozy crib of BOCAS, you will immediately notice a trendy yet very relaxed vibe, a handful of unusual knickknacks in every corner, and that glorious display of colorful and modern looking pastries that just calls you.
According to the patisserie’s executive chef and owner, Chef Jean Louis Leon, what makes their pastries exceptional is their dedication to quality ingredients and respect for the recipe. This allows the true beauty and natural taste of the products to shine through, rather than just the taste of sugar. An avid supporter of local farmers and artisans, Chef Jean Lou, also strives to make use of fresh homegrown products like passion fruit, mulberry, and Malagos chocolates marrying them with quality European ingredients to produce the “Unusual As Usual” Bocas Pastry.
They have well-trained patissiers and a service team that has been taught to never compromise on quality of product and experience.
There is a BOCAS treat for everyone. Early favorites include chocolate and fruit tarts, strawberry cheesecakes, the malagos cake, coffee and caramel éclairs, and mascarpone macaron ice cream — all formulated to give you a kick of flavor with just the right amount of sweetness. Nespresso coffee, a variety of elegant hot chocolate drinks, and sparkling wine is also available.
Treat yourself to modern French cakes and pastries where the unsual is the usual and enjoy the unique squid-ink artwork of Evar Raphael. Drop by their space at the ground floor, main mall, of the Banilad Town Center. The original BOCAS Lab, located at the North Atrium in Mandaue. They also offer individualized cooking classes, bulk orders for parties and giveaways, and bespoke cakes and other dessert requirements for that very special occasion. /PR
