Hidden in a lane on Chang'an Street, there is a low-key dessert shop called “Not Sweet.” Without excessive decorations, it conveys an attitude through its focused selection and name—desserts can be delicious without being overly sweet. The overall style is simple and rustic, suitable for those who appreciate straightforward dessert flavors.

This time, I tried the "Classic Original Canelé." According to the shop's recommendation, it's best enjoyed after thawing, which can better highlight its texture. The outer layer features a thin, crispy caramel shell that breaks with a satisfying "crack," devoid of excessive thickness or burnt bitterness; inside, it presents a moist, soft texture, imbued with a hint of egg flavor and a faint aroma of rum, with a well-controlled sweetness that avoids any cloying burden.

The true test for canelé lies in the contrast and balance between the shell and the interior, and the version from Not Sweet achieves this quite well. Even after thawing, it maintains a crispy exterior and a soft interior, showcasing proper baking and storage techniques. The sweetness is gentle, the caramel aroma is clear, and the overall flavor is clean, making it easy to eat.

Overall, the Classic Original Canelé from Not Sweet performs consistently, lacking extravagant creativity, but excelling in the fundamentals. If you're looking for a well-textured, not overly sweet canelé near Chang'an Street, this place is worth a try.