{{ childProduct.title_translations | translateModel }}
{{ getChildVariationShorthand(childProduct.child_variation) }}
{{ getSelectedItemDetail(selectedChildProduct, item).childProductName }} x {{ selectedChildProduct.quantity || 1 }}
{{ getSelectedItemDetail(selectedChildProduct, item).childVariationName }}
Not enough stock.
Your item was not added to your cart.
Not enough stock.
Please adjust your quantity.
Limit {{ product.max_order_quantity }} per order.
Only {{ quantityOfStock }} item(s) left.
主廚於巴黎時代的體驗中啟發而誕生,醞釀著清爽香味的野橙玫瑰曲奇。橙色的花瓣是瓦倫西亞橙汁味道的曲奇,而奶油黃色的花瓣則是由醇厚日本生產牛油所烤製而成的牛油曲奇。野橙玫瑰的頂部則是烘烤了的酸甜覆盆子果醬。酥脆的質地和三種香氣融化在一起,咬下去時有清爽的口感。關鍵是要一起品嚐這三層!