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Every cup begins the same way — with Greek yogurt sourced from Australia, strained to density and fermented to a clean, bright tartness. It is not a neutral canvas. It has character of its own, and everything built upon it is designed to complement, not compete with, that fact.
Each element placed above the base is made in-house or sourced with equal deliberation. Our mochi — rolled by hand, yielding at the bite — is not garnish. The crumbles carry texture by design; the compotes are cooked to a specific balance of fruit and acidity; the granolas are toasted for crunch that holds. A cup of frozen yogurt, considered from the bottom up.
At Mochiffon, a frozen dessert is held to the same standard as the pastries that share the counter with it. We are not in the business of the predictable — a bowl of frozen yogurt, like everything we make, is an opportunity to surprise. Crafted for those who appreciate the finer detail, and who are never quite satisfied with ordinary.
Served exclusively at our K11 Musea store