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  • Guschlbauer is one of those new ''missed-fads'', the kind of business that missed the big wave in attracting the same amount of attention as big wigs, like Uncle Tetsu, Pablo, and Tsujiri, but has the potential to do so and still attracts a decent flow of customers from passer-bys alone even without a hype. Like most of the hyped foods out there, though, Guschlbauer serves items that you would go once to try but will not likely go back again for anytime soon. The Austrian cream cheese puffs, with their Asian culinary twist of matcha, sweet potato, and mango flavours, are intriguing in theory and very instagrammable in appearance. Priced at just over 6 dollars per quarter wedge sized puff and 1.90 dollars per mini puff, I think the value is fair given that you often order a slice of cake for 5-7 dollars and macarons for over 2 dollars at most cafes. However, the desserts just don't have that extra ''umph'' to get you waggling your tail to come back. My bf enjoyed his mini matcha puff and we both found the signature quarter sized puff to be pleasant. Nevertheless, the matcha puff didn't have bitter notes at all in its matcha custard and the signature puff tasted like a standard sweet bun with light, airy cream cheese. Similar to what others have said, it feels like you could replicate the flavours by spreading flavoured cream cheese onto bakery bread and sprinkling milk powder on top. If you were to do it yourself, you may even venture to put five layers of cheese as advertised than the two layers you unfortunately receive in reality. I understand that the cream cheese is supposedly from New Zealand and Austria, but that fact alone doesn't make it unique enough to beg for a second visit this month without discounting the price to make it stand out more in this heavily competitive dessert market. Maybe if there were some BOGO or 50 percent off sales, I'll be jogging my way back.
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