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Jin Patisserie
1202 Abbot Kinney Blvd
Venice, CA 90291
Uber
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Main Menu
Cakes
Abbot
caramel banana topping over a honey walnut sponte cake, filled with a dark chocolate mousse made with semi- sweet chocolate cocoa
Chocolate Heaven
not just your basic chocolate cake it's made from dark chocolate and becomes indelibly memorable due to its sheer simplicity
Cookies And Cream
cognac with oreo cookies and milk chocolate
Green Tea
a subtle mousse made from green tea along with red bean paste, the sensation is ephemeral and memorable
Inspiration
soft caramel with dark bitter sweet chocolate, sea salt and cocoa bean from madagascar
Chocolate
4 Piece Box
padnan, lavender, earl grey feuilletine, mango kalamansi
5 Pieces In A Wood Box
earl grey feuilletine, lavender, mango kalamansi, passionfruit lemon grass
6 Piece Box (tea Selaction)
earl grey feuilletine. the de concubine, . the du hammun lychee , grand jasmine, ginger
9 Pieces In A Silk Box
earl grey feuilletine, cafe rum, chrysanthemum, lavender, caramel clove. the des concubine, ginger, cinnamon, mango kalamansi
12 Pieces Box
the de concubine, passion fruit. the du hammum, mango kalamansi, caramel clove, cinnamon, pandan, chrysanthemum, lavender, ginger, cafe rhum, black seasame
Cookies
Chocolate Chip
Cornflakes
Lavender- Almond
Macha Cookies Bag
Diamante
Mixed Peel And Nuts
Peanut Butter Seasame
Tea
Ye Yek
Special
Green Tea
a subtle mousse made from green tea along with red bean the sensation is ephemeral and memorable
Inspiration
soft caramel with bitter-sweet chocolate with a touch of sea salt and beans from madagascar
Passion
mascapone, passion fruit mango, three basic elements of the patisserie's combined so simply that the resulting cake becomes so complex
Mascarpone Banana
caramel banana & mascarpone cream
Christmas Small Cake
Christmas Log Cake
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General Info
Hours
Tuesday:
6:30pm - 11:00am
Wednesday:
6:30pm - 11:00am
Thursday:
6:30pm - 11:00am
Friday:
6:30pm - 11:00am
Saturday:
6:30pm - 11:00am
About Us
Kristy Choo, proprietor of Jin Patisserie, learned about food while growing up around her mother’s food mart in Singapore. However, it wasn’t until she was traveling regularly to Japan as a flight attendant that she learned to appreciate the concept of cuisine. Hoping to explore the ways in which food offers life enhancement (in addition to mere sustenance), Kristy left career and continent behind to attend San Francisco’s California Culinary Academy. There she discovered that her creative passions emerged in the oeuvre of patisserie…and cakes and chocolates became her primary medium of expression.