Coffee and pastry: a pairing that lasts
Why Espresso, Caffè Latte, Matcha Latte, Fresh Juice and Iced Coffee pair well with our pastries.
Coffee and pastry is one of those pairings that barely needs explaining — yet some combinations work better than others, and it’s worth knowing why, so you can always find the right match at the counter.
Espresso and Caffè Latte alongside layered pastry
Espresso, short and intense, pairs well with pastries that already carry a strong flavour of their own — Pain au Chocolat, for instance, where the bitterness of the espresso balances the sweetness of the chocolate instead of piling on top of it. Caffè Latte, softer and creamier, goes naturally with Croissant or Brioche — the milk in the latte smooths the contrast and creates a shared softness between bite and sip. That’s exactly why this is the combination most often chosen for a slow morning, with no rush from the first sip to the last.
Matcha Latte and Iced Coffee for a different combination
Matcha Latte, with its fresh, grassy flavour, contrasts nicely with sweeter pastries like the Cinnamon Roll or Danish, where the earthy note of the matcha cuts through the sweetness rather than adding to it. Iced Coffee, meanwhile, pairs well with more neutral pastries like the Almond Croissant — the strength of the coffee stays recognisable even cold, and the almond flavour doesn’t get lost in the combination.
Fresh Juice for a lighter note
For those who want something without caffeine, Fresh Juice offers a lighter alternative — the acidity of the juice pairs well with richer pastries like the Brownie or Doughnut, where the juice’s freshness cuts through the richness and makes the bite feel lighter.
Fresh Juice is also a good morning choice alongside Croissant or Pain au Chocolat, when you want a light start to the day without the weight of milk in your coffee.
There’s no single “correct” rule — it depends on whether you want the drink and the pastry to complement or contrast each other. Coffee and pastry at Pan Pan come from the same principle of attention to process, so the combinations work almost every time — it’s really a matter of what you feel like in the moment.
Next time you stop by our shops on Aerodrom or at Kapistec Petit, try a new combination instead of your usual one — you might discover a pairing you hadn’t considered before. The team at the counter can always recommend what goes best with the specific pastry you’re choosing that day.