Bocas Modern Patisserie

Every Bocas pastry I put in my bucca (the latin word for mouth, which is the inspiration for the patisserie's name) has been très délicieux! Every pasty so lovingly made and decorated that I would stare at it for a couple minutes getting second thoughts about destroying this work of art with my fork. Of course, in the end, hunger won over art admiration, and piece by piece the work of art went into my big mouth creating a big smile and a big bulging tummy. I ate them all! Even the santan flowers were not exempted! (When I was little I used to pick santan flowers from the school garden and suck its nectar but I never knew it could be eaten...til the chef of Bocas, Chef Jean Louis Leon, caught me pushing aside the red flower and told me I should eat everything on my plate. And so I did.)

But now that my blood sugar level is above normal, I have decided to cut down my visits...to just once a week! Now I am content with admiring (and restraining myself from licking) these drool worthy pastry photos while counting down to my next Bocas visit.