Le Moût Pâtisserie Boulangerie & Choux Choux Atelier

I tried it at the airport. It was so good that I actually had to come back and took photos of the place (I was at my gate as I walk eating and didnt intend to write a review). I could have eaten 5 of it. Should not miss the danish chocolate and the croissant of course. It was crispy and tender, melted in the mouth. So lovee

Innovative with Superb cooking skill.. delicious...lovely presentations...good wine pairing! Tasty bread with Chinese wine & ingredients! Visit again to try 3 Michelin Star restaurant chef, Moliere from Japan Hokkaido. Super delicious 😋

I tried the one at the airport - which has really limited varieties. Their butter roll and croissant taste so good: croissant is really flaky even after being baked for a while. There’s something about the butter they used. Is really aromatic.

Chose this place to celebrate mum’s birthday. She enjoyed very much. The food and services are exceptional, you can see the staff are all well trained. The tableware are stunning too! Enjoyed every detail and moment at Le Mout! :)

One of my favorite sweet shop in Taichung. Very high quality desserts with seasonal ingredients. Pastry chef must been very well trained and brilliant. It is the bakery for the high end French Le Mout restaurant across the street, so the level of products will never be wrong. The shop also offers baked goods to go, but with only two tables to dine within for drinks.

I was at the airport Terminal 2 location and was overjoyed to get to taste the fantastic almond croissant. I loved it with a nice cup of tea. It even made my transfer between flights more pleasant.

I hd a taste of this bread upon catching flight to another destination from Taoyuan Term 1. Bread is so good. The soft moist texture with outer crusty. One of the best bread i hv hd so far. Will definitely dropby this bakery again if on transit at Taoyuan airport.

Had a lovely lunch here with a consistently good tasting menu. Dishes were well balanced and had good flavor. Loved that the chef incorporates a lot of Chinese elements into the dishes such as Foie gras terrine with lotus root, or Chinese sausage into the bread.