The magic of a mille-feuille lies in its flaky, layered pastry. The more layers, the thinner they are—delicate as paper, light as a cicada’s wing.
The thinner the layers, the crispier and airier they become. With each bite, the delicate pastry crumbles, mingling with the rich, creamy filling—like snow gently falling on pine needles, as if tasting an entire winter forest. A truly breathtaking experience.