Minuit pâtisserie is French for late-night sweetness. The store is located on the 4th floor of Rongke Tiancheng, the store is not conspicuous, there is little promotion, but it is very popular, and cakes are often sold out before the store closes. Minuit's main French dessert is not confined to conventional styles, but insists on innovation in taste and shape, and its delicate and innovative cakes have captured many dessert lovers and have a good reputation.

In recent years, the Wuhan cake industry has been very respectful of French sweetness, and Minuit does not simply imitate the popular style, but highlights its own characteristics in appearance and flavor, and the wine-brewed lychee is one of the representative works, and the combination of rice wine and lychee is peculiar and harmonious. The cake resembles sushi, the lychee jelly resembles salmon fillet, and is topped with a "rice ball" made up of brewed mousse and lychee filling, and an almond flourless embryo as a base. The quadruple ingredients and the rice grains in the mousse give the taste a layered taste, and the light aroma of rice wine is mixed with the sweetness of lychee, with a slight acidity, the taste is unique and refreshing, and diners with a light taste will not feel tired.

Another creative dessert is a black and white dessert with a Chinese twist, with black sesame mousse on top and osmanthus and sesame shortbread filling, which resembles a cake version of Cantonese sugar water. However, the taste is like sesame paste, which is not unique, and the sesame flavor is too strong, which masks the taste of osmanthus and makes the sweet taste too monotonous. At the same time, the mousse melts and soaks the bottom of the cake, which affects the crispness and is slightly insufficient. In contrast, the white grid is even more stunning, with the grapefruit blood orange flesh sandwiched between the lemon mousse and the cake as the base. Many lemon-flavored cakes use jam as the raw material, which is far from the original lemon flavor, and the taste is not natural, and there is a bit of "processing feeling". Minuit directly adds lemon juice to present the original fresh and sour taste, plus the slight bitterness and sweetness of grapefruit and blood orange, without the slightest feeling of sweetness, and sour diners should not miss this dessert.

Most cake shops in Wuhan are founded by women, while the founding team of miunit are all men, and compared to the sweet style of most cake shops, the miunit team prefers the industrial style of black, gray and white, and the store looks tough. The store is not large, with half of the dessert display and production room occupied, and only three or four dining tables. On the display table, there are hand-painted paintings of desserts, introducing the specific ingredients of each cake, which is very special. Miunit's main pastry chef spent nine months at Le Cordon Bleu in Shanghai, and his diploma hangs in the middle of the store. Because the staff is involved in the preparation, they can accurately explain the taste and texture when recommending desserts, so it is a good experience.