A little blue hour for your plate.
A buttery biscuit base, baked cream, and a generous spoonful of blueberry jam. Made slowly enough for every layer to have its say.
Four good reasons to use a small fork.
The base is crisp but not hard. The centre is baked until just set, so it keeps that soft, cool-creamy texture. Then comes the jam: dark, bright, slightly tart, and deliberately generous.
Nothing to hide behind.
We keep the list short and let each ingredient behave like itself. Good butter, proper berries, cream cheese, eggs, and enough time.
Blueberries
Cooked into a loose, fruity jam and folded over the top.
Cream cheese
Full-bodied and smooth, baked low for a gentle finish.
Golden butter
For the biscuit crumb and the warm, toasted aroma.
Lemon zest
A small lift through all that cream and berry.
since day one
The one people come back to finish.
Baked in our little neighbourhood kitchen, chilled overnight, and finished by hand the morning it leaves us. Best shared, though we understand if it isn't.
People tend to have a second opinion.
“I came for one slice and immediately regretted not ordering two.”
— Camille R. · Saturday afternoon
“The jam is the right kind of dramatic. The cheesecake underneath is very calm.”
— Jules M. · regular, apparently
There is always room for one more slice.
Find us Tuesday–Saturday, 10:00 until sold out.
18 Rue des Lilas, or write hello@nishniniche.com