Taipei’s Hidden Dessert Gem: The Popular Hokkaido Fresh Milk Roll Cake

Written & Photos byMi’er

It was only through a friend’s recommendation that I found this very low-key dessert shop tucked away in the alleys of Hulin Street — an area I rarely visit. I always thought there weren’t any particularly noteworthy eateries around there. But when I arrived at the address we’d agreed on and peeked inside, wow — while the decor wasn’t eye-catching, the simple space housed some pretty decent-looking pastries in the display case. It seemed worth a try!

Since I couldn’t try too many flavors in one go, I visited twice and sampled different varieties. I also chatted with the young owner and learned that the couple behind the counter were actually just great collaborators (their chemistry made me mistakenly assume they were a pair — sorry about that!). NELSON, who jokes that he’s never studied abroad, worked alongside a French pastry chef at the now-closed STAY French restaurant. He’s in charge of creating visually appealing and delicious desserts. Meanwhile, the soft-spoken JENNY handles beverages and front-of-house duties. United by a shared vision for running a shop together, they decided to start this cozy little dessert spot.

Speaking of which, NELSON’s “never having studied abroad” might make him seem at a disadvantage compared to other pastry chefs who proudly boast training from renowned schools in France or Japan. In many ways, having studied overseas — whether in Western cuisine, baking, or other industries — still carries a certain prestige. As someone who’s never had the opportunity to study abroad myself, I’ve always found this a bit regrettable. So when NELSON told me he hadn’t trained overseas, my first reaction was surprise, and my second was understanding. Because in some sense, while studying abroad sounds impressive, not everyone who’s done so truly excels. Even those who have quietly honed their craft locally, if they work hard and stay dedicated, can outperform those with foreign training.

And NELSON’s desserts definitely impressed me. I think a big reason for that is because he knew he didn’t have the means to study abroad, so when he got the chance to work at STAY, he seized every opportunity to learn from the French chef. Over three years, he built a solid foundation in French patisserie. Compared to those who only study abroad for a few months before opening their own shops, NELSON has proven with his dedication that you don’t need to have studied overseas to make great French-style desserts.

With transparent partitions, customers can watch NELSON and his fellow pastry chefs at work. The clean environment makes the desserts even more reassuring to eat. NELSON introduces new seasonal flavors regularly, and each time he develops a new product, he carefully seeks the most balanced combination of ingredients, presenting them in unique shapes. Once sliced open, you’ll find plenty of layers — it’s clear that multiple techniques have gone into building the flavors. Yet, nothing tastes off or unbalanced. The overall experience is harmonious and well-rounded, leaving a pleasant, light aftertaste. These are the kinds of desserts that linger in your memory.

Why is the Chinese name of the shop “笛瑟”? NELSON laughs and says it’s just a phonetic translation of “dessert”! As for the less-understandable foreign name HERZMOMENT, that was JENNY’s idea — she once did a work-exchange in Germany. This creatively coined word, spelled phonetically in German, has the same meaning as the English words “Heart” and “Moment.” Their hope for the shop is to create a sincere, heartfelt place. And indeed, this little shop leaves a deep impression on anyone who visits on purpose.

Ruby, 160 NTD.The Ruby features a red mirror glaze with two golden chocolate feathers lying on top. Later, I learned that those chocolate feathers are hand-carved piece by piece and then brushed with gold powder — super meticulous!!

When you slice into the Ruby, you’ll find a 70% Valrhona chocolate mousse beneath the red raspberry glaze, paired with the smooth texture of white cheese filling, the tangy sweetness of raspberry custard, and a mix of chocolate cake and chocolate cookie crumbs for varied textures. The multiple layers of tartness and chocolate richness complement each other beautifully without clashing. The overall taste is harmonious and balanced, leaving a comfortable, light sensation in the mouth. It’s the kind of dessert you’ll savor long after eating it.

Pink Charlotte, 190 NTD.The price might raise some eyebrows at first, but this dreamy-looking dessert is seriously “labor-intensive,” and its inner combination is even more surprising than you’d expect!!

The pink mousse is made from raspberries, topped with a three-dimensional rose and lychee cream filling. Inside, there’s white cheese and fresh longan flesh, all sitting on a base of crumbly shortbread. I asked NELSON why he used longan instead of lychee. He said the flavor of longan is fresher and doesn’t overpower the other tastes, adding more complexity to the layers. Indeed, this sweet yet not cloying dessert isn’t just a feast for the eyes — it’s also highly enjoyable to eat.

Lemon Tart, 150 NTD.No matter which dessert shop I visit, if there’s a lemon tart, I’ll always order it to try — and this one’s no exception. The lemon tart here has a more traditional flavor, made with fresh yellow lemon curd that’s milder in acidity. It’s topped with meringue and garnished with fragrant lime zest to enhance the aroma.

Brittany Shortbread, 135 NTD per jarThis butter-heavy shortbread has always been one of my favorite cookies, and the version at 笛瑟 is classic and traditional — the kind you just can’t stop eating.

Diamond Chocolate Cookies, 150 NTD per jarThe chocolate cookies are coated with a layer of sugar crystals, adding a crispy texture and making the not-too-sweet chocolate cookies even more enjoyable.

Fresh Milk Roll Cake, 90 NTD.The cake uses the tangzhong method, giving it a springier texture and firmer feel. It’s filled with whipped cream made from Hokkaido fresh cream — not greasy or overly sweet, perfect for those who enjoy simple, pure flavors. This roll cake is one of 笛瑟’s bestsellers, and they also sell it by the whole roll!!

The exterior is understated, but the long-windowed facade gives off a French vibe.

The seamless teamwork between the two even made me think for a moment that they were a couple~~ haha~~ Finding such like-minded partners naturally results in a product that conveys a special kind of care to customers~~

Dessert Shop: 笛瑟
Address: No. 66, Lane 202, Hulin Street, Taipei City (Take Exit 4 of Yongchun MRT Station or Exit 3 of Xiangshan MRT Station; near Section 6 of Xinyi Road and Songde Road)
Phone: 02-2726-1310
Hours: 13:00～19:00

Author of this article: Mi’er, who graduated from the Department of Chinese Literature at National Chengchi University and then dove into a career as a food journalist. Coupled with being raised under the guidance of her chef mother, she has a highly developed sensitivity to food—she not only loves eating but also enjoys cooking. Due to her work, she frequently travels around the country in search of delicious eats, sharing her culinary insights on her blog and often organizing group dining events. She is the author of the book “Group Food Tasting Reports.”
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