When Bosie Tea Parlor first opened, the housemade Mille Crepe cake alternated ten thin crepe layers with cream, finishing with a golden, caramelized top. But now the plain cream has been replaced with an intoxicating, slightly citrusy bergamot-scented cream, making for what is essentially the Earl Grey Mille Crepe. It's fragrant but not overwhelmingly so, in tune with the delicate nature of the cake. Whether you plunge your fork straight in for all the layers and cream in each bite, or peel it off, layer by layer—that's up to you. Either way, pair with a pot of hot tea, and you'll back for another slice soon enough.
Bosie Tea Parlor
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.