eats shoots and L.
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A café in Little Italy decked out in plants, pastries and doilies, Coco’s is best known for its cable-knit latte, more-chocolate-than-chip cookies, and breakfast sandwiches. It’s packed every time I go and deeply loved by locals.
But what truly earned Coco’s its cult following (and keeps me coming back) are the whimsical, intricate, seasonal, Alice in Wonderland tea-party coded weekend specials
What I tried:
Cortado (my go-to)
* Excellent balance, dialed in perfectly
* Strong and moderately sour with light cherry notes—pairs especially well with pastries
Knotty Pine (maple syrup, cedar, rosemary)
* Rosemary is the dominant flavor, giving it an unexpectedly savory edge, so personally, this was more reminiscent of roasted pork / porchetta than a winter forest,Not bad though, very unique drink and I’m glad I tried it
Blackcurrant Banana Opera Cake
- Banana almond jaconde, blackcurrant buttercream, espresso ganache, black sesame dacquoise
- Jaconde: like a slightly lighter banana flavoured pound cake
- the nuttiness of the black sesame complements the roasted flavour of the espresso ganache beautifully
- Best when you let it come to room temperature : buttercream turns luxuriously creamy, jaconde hits peak moistness, both coffee and tart berry notes are amplified
- More creamy than sweet—best paired with tea
Butter croissant
* Thick, more brioche-like interior
* Lightly buttery and very moreish
Earl Grey shortbread (Earl Grey)
* Extremely tender and buttery with a subtle Earl Grey flavour
* Light, fluffy crumbs that melt in the mouth, not hard or crunchy at all, fantastic texture
Cranberry Bundt Cake
* mildly spiced and warm flavors, punctuated by bright pops of tart cranberry, softens in both flavour and texture when warmed up
*
Pumpkin Cinnamon Bun
* Soft, squishy bun filled with spiced caramel and topped with tangy pumpkin cream cheese
* more complex than regular cinnamon bun
* transforms into a completely different beast when heated up: crisp outside, fluffy inside, allowing the spices (clove, nutmeg, cinnamon) to fully bloom , so good
Goat Cheese Cheesecake topped with Sour Cream, figs, sugared sage, honey
* Silky and thick, almost like soft-serve
* Initially you just taste the tangy creaminess, then the cheese sneak up on you , but the goat funk is mellowed down enough to be surprisingly enjoyable even for goat-cheese skeptics(me)
* crust has very strong honey-graham flavor, dulling the sharpness of the cheese without erasing it and balancing out the tang
* Sage is a marvelous addition and I wish there was more than one piece.
*Its herbaceous, earthy, slightly bitter notes—alongside the fresh figs and sour cream—help balance the cake's overall richness
Battenberg (Rose & Pistachio cakes with apricot jam and homemade marzipan. )
* Pistachio cake is hitting,:moist, buttery, boldly flavored and dotted with nut pieces
* Rose is softer and restrained
* texture is like a moist muffin with more air
* Apricot jam adds brightness and the marzipan isn’t overly almond-forward
* Grows on you; unique and quietly addictive
Earl Grey Gianduja Cake (cake to go )
* Soft, moist Earl Grey cake with pronounced tea aroma and lightly sweet honey buttercream
* Gianduja is really good! thick,strong, not too sweet , without the chocolate or the hazelnut overpowering each other or the cake
* The first few bites are dazzling, though I’d recommend sharing—gets rich quickly
Till next time