Chocolate cake always brings us back to that scene in Matilda where poor Bruce Bogtrotter was made to eat an entire one in front of all his classmates and although that scene may have been a little traumatising, that was the type of chocolate cake that everyone was crazy about.Read More
It's no lie that French toast is one of our favourite things to make in the kitchen. Spring has just sprung and the berries are beginning to make more of an appearance at the market. The creative ideas are endless and we really wanted to share this blueberry beauty.Read More
So what makes this boulangerie stand out from the others? It is the fact that this boulangerie is STRICTLY focused on breads and viennoiserie. Vasseur is dedicated to this art and has explained that many bakeries nowadays have stopped using old traditions that require more labour and time and as a result, the quality of the crust is compromised.Read More
The grand love affair with pasteis de nata (portuguese custard tarts) had all started with a trip to Portugal six years ago. Bakeries always had these on display and one place that is so often recommended when asking around for things to do in Lisbon is to make a visit to the renowned and much loved Pastéis de Belém.Read More
This little bakery and sit down cafe is tucked away in a little street behind the beautiful hôtel de ville (town hall). As you walk in you instantly feel a sense of being in a nostalgic and rustic tea room. Brown wooden displays of biscuits, escargots and pastries in an array of colours and warm, inviting staff who enjoy sharing about what all the sweets and pastries entail.Read More
The store that houses a true Bordeaux classic “the canelé” can be found in several locations in the south-west (and one in Paris)! You can’t come to Bordeaux and NOT try this local specialty and where better than from the shop that prides itself on making the canelé the heart of their business?Read More
On the busy rue Esquermoise, you will see the equally busy Alex Croquet supplying some of Lille’s most delicious bread. After all, he isn’t called “fou de pain” (crazy about bread) for nothing. Croquet is so crazy about bread that he has declined requests to export it to different regions. Bread is made with love, and just like love, it does not tolerate distance. You’ll just have to venture up to the North if you want to marvel in all its glory!Read More
Lille isn't exactly known for its sunny skies, which is perhaps why these Merveilleux look like such perfect fluffy clouds of goodness to compensate. Aux Merveilleux de Fred opened its first shop in the old cobble stoned district of Lille and is often found teeming with customers who are lured by the smell of fresh cream and meringue.Read More
Honestly, you can not possibly come to Lille and miss one of the oldest chocolate houses in France. With its grandiose facade, its long history and jaw dropping display of cakes, it is bound to capture your curiosity and get you to venture on in. Whether you’re a sweet tooth or not, Meert pâtisserie is one of those iconic institutions worth visiting if you ever find yourself in le nord.Read More
South Yarra almost seems spoilt for choice when it comes down to satisfying a sugar craving and Tivoli Road Bakery is one of those spots you can count on to do just that. Owned and run by husband and wife team Michael and Pippa James, this beautifully fitted out bakery and cafe is known for its fresh artisanal breads, its deliciously sweet morning buns and salted caramel donuts, as well as its simply good Small Batch coffee and cold drip.Read More
Blueberries, strawberries, raspberries, boysenberries - we just love berries and this tart is packed with fresh boysenberries sitting on top of a crunchy pistachio crumble and filled with a smooth and delectable crème pâtissière. When you can see flecks of vanilla bean throughout, it is ALWAYS worth it.
So what IS a morning bun exactly? The morning bun has been a somewhat recent invention in the world of pastry and we like to think of it as part cinnamon bun, part croissant. Tivoli's buns come piped with some creamy vanilla crème pâtissière and are the perfect morning snack to accompany with a warm cup of coffee.
One of Tivoli's popular items: the lemon curd donut. Wonderfully soft donuts piped with fresh lemon curd and dusted with sugar. These are far from the only donut varieties available at Tivoli so don't be surprised to see some other little numbers that may cause mass indecision in store!
Remember those old cookbooks that your Mother and Grandmother had lying around in the kitchen? The kind that included nostalgia inducing recipes for a Classic Victoria Sponge, Strawberry and Cream Gâteau or Butter Cake? I remember one in particular that carried the simple title “The Best of Baking” by Hamlyn publications. I would so often flick through these pages in the kitchen, wondering which delicious cake or biscuits my Mum would bake next.Read More
Trying a slice of cake from Beatrix was definitely a must. Pistachios are always a crowd pleaser, bright green in colour and smooth, sweet and salty in taste. The cake was sweet and light and had a hint of lemon curd mixed in. The crunchy pistachio pieces added to the texture of cake and cream and everything just came together like a humble medley of flavours.
The Jodie consists of a brûléed passionfruit curd and a macadamia cookie crust and was simply delicious. Passionfruit seems to be the latest flavour trend popping up in cafés and bakeries and we are not complaining one bit.
A fun twist on the classic vanilla custard tart that you so often find in humble bakeries and country towns. The brûlée that added that dark, crispy caramel top, the smooth, fresh custard and the sour, fruity taste at the bottom made this tart a delight!
Sydney based pâtissier Adriano Zumbo and his successful chain of pâtisseries across Sydney had Melbourne sweet-tooths drooling over the news that this enterprise was making its way to their neighbourhood. Zumbo is the real life Willy Wonka. As soon as you walk into the shop, you suddenly feel like you’ve entered an imaginarium of colours, zany flavours and whimsical gateaux that look like intricate ornaments.Read More
Zumbo Pâtisserie's twist on the classic croissant is a simple but tasty one - combine a light and crispy croissant with the outer shell of a salted pretzel and it totally works! Now we're not sure Zumbo is the first to have come up with this combination as there are claims that City Bakery in New York invented the first Pretzel Croissant, but one thing is for sure: Zumbo delivers a well-crafted, light, flaky croissant with a crunchy pretzel shell that is salted to perfection.
P.S. We'd be interested to see if anyone ends up making a pretzel pain au chocolat because pretzels and chocolate are a great pairing!
Zonuts are Zumbo's version of Dominique Ansel's famous Cronuts which are essentially a hybrid between a croissant and a donut. This weeks zonut is filled with a chocolate crème pâtissiere and piped with almost everyone's favourite spread - Nutella. Hazelnuts and wafer pieces are sprinkled on top to create a whirlwind of textures once you bite into it. Zumbo offers a different flavour of Zonut every weekend keeping it interesting for their patrons.