Most owners of a 'sweet tooth' will forgive the culinary sin of adding too much sugar while suppressing every other flavor and texture. That's why the recipe for a successful Patisserie is relatively simple. Yet there is no excuse for making bad desserts.
We tried two desserts: strawberry tart and opera cake. Both were medicore at best.
The strawberry tart shell - subtracting the strawberries - was so sweet that even the tartness of strawberries could not offer any counter balance. Too much sugar.
The opera cake (it's a French dessert but try one in Vienna ...) is distinguished by a delicate balance of bitterness and sweetness between dark chocolate ganache and coffee buttercream. The sugar content in this version left us no choice but to just leave it after one bite.
Disappointing.