Located on the ground floor of Xintiandi Style II is VERIE Bakehouse, a bakery churning out some seriously buttery viennoiseries.
At the storefront is a spacious outdoor seating area, shaded by awnings that spell out VERIE’s acronym: Viennoiserie, Effortless, Refined, Inspiring, Everyday. The warm, cream-toned bakery and café spares a few indoor seats, but dedicates most of the space to its display counter of freshly baked goods.
Highlights are the viennoiseries, puff pastries, which range from Valrhona chocolate croissants (¥25) to crazy crispy Pain Suisse (¥28). Rolls, focaccia, muffins, and scones, as well as cakes by the slice or whole fill up the display.
Behind the scenes of this buttery spectacle is chef and co-founder Frédéric Jaros, a pastry chef from Quebec, Canada who was previously with Da Vittorio Shanghai. VERIE and TING (located on the second floor) are his first independent projects in Shanghai, which he operates with his wife XinXin Wu.
The Coffee Chocolate Cake, made with Valrhona chocolate mousse, coffee cream, chocolate chips, and Valrhona chocolate sponge cake is decadent. The pain suisse, filled with French ham and cheddar cheese, is gloriously crispy, and the black truffle ham tart the perfect balance of buttery and savory.
The viennoiseries are refined and of high quality, and are not just your usual run of the mill croissants. These are very crave-able goodies, and are definitely worth trying.
The Cruffins, a cross between a croissant and a muffin, are also popular, available in four flavors: home-made raspberry jam and basil cream, praline custard with salted caramel, mango and passion fruit with coconut cream, and home-made cherry jam and jasmine tea cream. Jams are also sold by the jar from ¥68.
Terrace is dog-friendly.
VERIE Bakehouse
Address: No. 108, 245 Madang Lu 马当路245号108号
Tel: 19946036707
Hours: Daily, 8am-10pm
