Limited daily supply: thousand-layer pastry and Antarctic Circle tears at this Tainan French patisserie

Text & Photos／Mimi Han

Mimi absolutely loves French pastries. She’s always thought that French pastry chefs are basically like artists—every dessert is so delicate and beautiful. This Celso Pâtisserie, a French patisserie that started out with online group buys, opened a physical store this year near Dadao Night Market in East District, Tainan. The owner and head chef, Celso, originally had a master’s degree in business management. But because of his passion for desserts, on one “crazy” day he decided to dive into making sweets and starting his own business. He even earned certification as a pâtissier from Le Cordon Bleu in France. Each pastry in the shop, as exquisite as a work of art, comes from his hands—especially the famously tricky French mille-feuille, which is his specialty. Highly recommended!

The Celso Pâtisserie storefront is located on Fulin East Road in Tainan, close to Linsen Road, with a green, tree-shaded triangular park right across the street. Mimi really likes the environment around here.

Dad had promised to bring his daughter out for desserts, but since all seats were booked up in the afternoon, we decided to come in the morning after breakfast. Enjoying desserts while spending quality family time on the weekend sounded perfect. Plus, since the shop had just opened, the selection was at its fullest!

As soon as we walked in, we heard Celso greeting us. He’s a warm and slightly romantic guy whose demeanor makes you feel instantly at ease. Standing next to his beautiful French pastries, he fits right in. Actually, just reading his posts on the Celso Pâtisserie fan page had already convinced me this was a place I had to visit.

Hanging by the counter is Celso’s diploma from Le Cordon Bleu in Paris. But this certificate only proves his skills—I think what makes Celso even better is his passion for pastries and his innate sense of beauty, both of which are essential for creating delicious French desserts.

All the pastries in the shop are made using authentic French techniques and premium ingredients, and they change fruits seasonally. Beautiful, delicate seasonal fruit tarts, lemon tarts, Mont Blancs... every piece is an artistic creation. There are also various kinds of éclairs, cakes, and mousse desserts, each with a detailed introduction card that describes the flavors inside. It’s not just the taste that matters—Celso believes the atmosphere and mood you’re in when eating a dessert also shape your experience.

They also create special desserts for different holidays. For example, during recent Christmas celebrations, there were Santa Claus decorations that were both adorable and heartwarming. But each type of pastry is available in limited quantities daily, so if there’s something you really want, it’s best to call ahead or make a reservation.

What’s even more impressive are the handcrafted large cakes, which are also bestsellers at Celso Pâtisserie. With Christmas approaching, they’re in especially high demand. They also make fantastic birthday cakes—if you’re looking to surprise a girl, these will definitely do the trick.

Take this one, for instance: “With You, I’m Not Afraid”—it’s incredibly meaningful, truly treating the dessert as a work of art. A big whale and a small one swim through a blue ocean, like parents guiding their child to explore the vast world, while also being a safe harbor they can always return to. The inside of the cake is a smooth mousse, with a layer of crispy hazelnut and almond dacquoise, plus a slightly tangy grapefruit jelly. It’s actually a more adult-oriented flavor profile.

“Monet’s Garden” is also stunning—the top is covered with lots of raspberries and strawberries, adorned with jelly and mint leaves, and finished with a big bow. How could anyone bear to cut into something so pretty? And maybe it’s just me, but I feel like even the green leaves used just for decoration are carefully chosen for their cutest and most intact shapes.

We ended up taking this big cake home to celebrate Grandma’s birthday. When we cut it open, the layers included cream cheese mousse, raspberry filling, and a richly eggy sponge cake. The texture was refreshing and not overly sweet—it was absolutely delicious. Even my father-in-law, who’s usually very picky about cakes, couldn’t stop praising it.

Even the large cakes keep getting new designs. “Ichigo Ichie” and “Macchiato Symphony” are brand-new creations not even shown on the fan page yet.

(Cross-section images are from the official Facebook page)

“Ichigo Ichie” has a simple yet Zen-inspired design, combining French pastry with Japanese tea ceremony culture. It uses Uji Matcha from Kyoto as the base, with layers of matcha mousse, strawberry mousse, and matcha chiffon sponge.

(Cross-section images are from the official Facebook page)

“Macchiato Symphony” is Celso’s attempt to deconstruct the elements of a caramel macchiato—reinterpreting the perfect blend of milk, coffee, and caramel into a pastry version. To be honest, my initial understanding of pastries was just that they were sweet. But after exploring French pastries, I realized they’re truly works of art. Super impressive!

I also highly recommend sitting in to enjoy your treat. First pick a pastry from the display case, then pair it with a pot of tea—that’s a wonderful way to spend a lovely moment. And if you happen to catch Celso when he’s free, you can chat with him about anything under the sun. For instance, Mimi has been interested in planning a free trip to France lately, and he offered a lot of great travel tips. He’s such a nice guy!

If I had to choose just one item to recommend, it would be the French mille-feuille that Celso assembles on-site. He uses the traditional method for crisp puff pastry, and the matcha custard inside is made with Uji Matcha from Kyoto’s Komatsugaoka. The buttery crunch of the puff pastry pairs perfectly with the lightly sweet, rich matcha custard. The flavor layers are truly top-notch among all the mille-feuilles I’ve had. But because the pastry layers are crisp, you can’t cut them with a knife and fork—you have to pick them up by hand. And biting into them can get a little messy—not the most elegant experience!

The little girl didn’t hesitate for a second and chose Dior (Dolce & Gabbana was not involved), decorated with fresh strawberries and Santa Claus. It was simply irresistible—and I noticed many other diners going for that one too.

“Stone Light Machine” is a popular mirror-glazed cake these days. Usually, such glossy finishes require quite a bit of syrup, often making the cake overly sweet—but Celso balances it with lighter fillings like TWININGS Earl Grey mousse and green apple ganache layers, eliminating any cloying sweetness. It’s really delicious!

“Waltz” is also adorable, made with three layers of high-quality chocolate, topped with edible roses and gold leaf. If you love intense chocolate flavor, this one comes highly recommended.

I remember when I was taking pictures of this Waltz, maybe because I didn’t angle it well (it is round, after all), Celso came over and said French pastries all have a “right side” to be displayed. He even helped turn it for me. You can tell he pays attention to every detail—so you can trust his pastries are made with the same level of dedication.

And then there’s “Tears of the Antarctic Circle.” Inside is a base of French ISIGNY STE MÈRE white cheese—but honestly, it tasted more like yogurt to me. The two penguins (I initially thought they were dolphins) and the little island in the middle are made from meringue. It’s a commentary on how the penguins’ living environment is shrinking, and the chef blends environmental awareness into his French pastries—a super creative touch.

Overall, Celso Pâtisserie, the French patisserie in Tainan, is a must-visit. From quality, design, to flavor, you can feel the chef’s commitment and care in every pastry. None of them are overly sweet, which is exactly why I love this Tainan French patisserie. You can also check out the Celso Pâtisserie fan page first to see what new pastries have been added recently. Just a quick share—Up!

Celso Pâtisserie, the French patisserie in Tainan

FB
Address: No. 65, Fulin East Road, East District, Tainan City
Phone: 06 208 3100
Business hours: 11:00 – 19:00

Mimi Han
mimi韩's Travel Footprints
Mimi Han's Happy Little World