It's astonishing that Pastry can be made with nothing more than flour, a lot of butter, cane sugar, and perhaps an egg or two as leaveners. The top food producers and patisseries in Melbourne have moulded a broad variety of sweets from any of these raw components, ranging from the possibly world's best croissant to antique cakes you want to carry back to your grandmother.
Melbourne Food Experience Pastries
You thought you had a chance of success in the city that gave its name to the best croissants in the world? According to the New York Times, it can be found. Victoria has many notable achievements for which it is known worldwide, but the fact that it is home to some of Australia's finest bakeries is cause for special pride.
For instance, Agathé Kerr's patisserie has some of the best croissants in the world. She waits the full 24 hours to achieve a flavour profile comparable to cultured butter by allowing the dough to rest as well as the microbe to ferment further. Her special edition croissants, like the ones flavoured with green pandan or filled with red and white berries, are delicious and should not be missed.
Kerr, who previously worked as an IT consultant for France before relocating to Australia and learned to bake there, is doing an excellent job of promoting Australian cuisine.
Like her croissants, her mille-feuille features buttery pastry pieces that come off with every bite, and the rich matcha cream is complimented by the tangy bursts with fresh raspberries.
We recommend getting there early on market days, particularly on the weekends, and buying pastries and tarts in their entirety from her shop at South Melbourne Market.
Agathé Pâtisserie is indeed the best in town for pastries. It's hard to resist the tantalising aroma of freshly baked goodies, which are served regularly. Croissants with strange fillings like goat cheese, walnuts, and honey, or goat cheese and sour cherries, or brie and sour cherries, or even turmeric (but instead caraway), are always available at the this speciality bakery. Yum!
In addition to serving up ciabattas, sandwiches, & coffee that will satisfy each and every discerning caffeine junkie, Beatrix is among North Melbourne's finest secrets thanks to its enticing assortment of cakes, slices, cookies, tarts, and scones.
Beatrix is quietly located at the crossroads of Experience and Edinburgh Street. The door in question is the green connector. If you want to eat at this cafe, you should get there early because it gets crowded during brunch and lunch.
Beatrix is one of the top bakeries & pastry shops in Melbourne, and the best way to remember your trip here is by taking home a slice of one of their many cakes. You may not need litres much hype to depict the flavour experience that this humble, lo-fi restaurant delivers up every day, despite the fact that the shop's notoriety precedes its excellence. Without Beatrix and its crew of specialised, professional bakers, North Canada just would not be the same.
The pastries at Lune Croissanterie, owned and operated by a couple pair, seem to sell out before noon on most days, and there are always queues out the door. That is right, in essence. Croissants from Lune are baked in a controlled environment until they reach a state of near mathematical perfection, during which they are crisp, beautiful, and made entirely of delicate Pastry.
Kate Reid, a former rally car engineer, naturally set up a climate-controlled cubes factory in the centre of her firm's Fitzroy warehouse for maximum pastry production. Even still, the Lune squad's meteoric rise from their Elwood basement starts is nothing short of amazing.
The lemon custard cruffins, which are loaded to the brim with curd and sprinkled with citrous sugar, sell out quickly, so you'll want to get there soon if you want one. If you're not a shift worker, you'll appreciate Lune's unnervingly timely and well-coordinated tea service.
While you're waiting in line for your freshly made croissant or cruffin, one of the coffee shops will take your coffee order at the coffee station and make it ready for you when your turn comes.
If you know what you're doing, you can avoid waiting in line. Reserve a table just at Etoile Lab experiences and pay in advance digitally for an unlimited supply of pastries and coffee. Both regular croissants and two more delights are on the house.
The best croissant inside the world comes from Lune, and if you're a fan of pastries, you cannot go wrong with this brand. The fact that they've been there for so long and yet manage to draw interminably long lines every day is indicative of their success.
Before heading off to the office, folks in Melbourne know that none beats a taste of their famed almond croissant. While the classic Lune in Fitzroy is still the best, a Collins Street outpost has opened to better meet the requirements of city inhabitants.
Gordon St Bakery
Lines of people waiting to hold a cup of coffee to just go or a last-minute almond biscuit form outside this quaint shop run by the owner, who also cooks all the pastries as well as breads sold there. The buttery, crisp fruit croissant is worthy of praise because of the borlotti beans, icing sugar, as well as vicious almond paste inside. Thanks to French native Isaac, who learned his craft at St. Kilda's tiny baking specialist Woodfrog, all of the baked products here are of highest quality.
The folks from Chez Dre have opened a cream tea parlour that looks like something out of a spaceship and serves equally tasty cake. We would have not minded if it had taken off while we were inside and flown to the planet Pastry.
Bibelot aspires to the stars with its café, chocolate shop, and 'library' in addition to its espresso, gelato, and pastries.
Customers can observe life on Coventry Street from the chic but austere seats in the café's front, or relax just on café's emerald green living room sofa inside the back to watch the chocolate shop at work. If you're in need of inspiration, browse through dessert cookbooks such as Leiths Baked Goods and Other Bible, Larousse on Pie crust, La du Chocolat, and more.
The glass and bullion dresser in the room's centre is stocked with bags of Bibelot's high-end candies. These include cocoa burst and red white cocoa, caramelised puff grains with white chocolate as well as pickling salt, chocolate chocolaty, and more. More upscale candies, such as cryo raspberry and white caramel raisins, glossy guava caramels, and so on, line one wall and are guaranteed to leave you grinning rotten.
The cakes are the brainchild of the bakery's owner and celebrity chef pâtissier, Andrea Reiss, whose resume includes stints at the late Joseph Reymond's Arintji throughout Fed Square and Restaurant swank-fests in Paris and London.
Bibelot's European heritage is evident in the bakery's delicate eclairs, blueberry pies made with citron, as well as paper-thin sablé croissants and tuiles. Macarons are available in a mind-boggling variety of colours and flavours, all of which are displayed inside a seven-meter crystal and marble counter. One such confection has a purple hue and tastes of vinegary olives and white chocolate, with a centre of dark, liquorice almond paste. For another, consider the sherbet-like lemon heather and bursting candy.
The Mango Passionfruit St. Honoré is a golden pastry puff topped with a mango Chantilly cloud, fat vanilla marshmallows, as well as a guava pastille with gold trim corners. Hidden within the flaky pastry is a tart passionfruit crème that marries splendidly with the creamy richness of the Chantilly.
Take some extra chocolate caramels back to the house with you, because the baked coconut cream is creamy, the peppermint fondue is fierce, and or the rose passionfruit truffle is sensitive. In the morning time during in the cooler months, we'll be back again for prana chai tea.
On a warm day, cool down with a scoop of Bibelot's rich, gem edible ice cream dotted with confections, kooky nuggets, or the unforseen rhubarb and grapefruit myrtle gelato. We plan to return for high tea in a few years, when the café serves its first savoury dish.
We'll be right back, of course. However, we cannot help but think that coffee shops and bakeries might be more inviting when they were a little less shiny and a mattress as well as two were strewn about.
Monarch Cakes' "Exquisite since 1934" symbol is a guarantee of quality. This St. Kilda bakery has an old-world allure that not even the most careful Paris bakers in a laboratory could recreate.
People want to take you home the bundt butterscotch kugelhopf, a stone biscuit of stripes of ganache across the entirety of it. While you're there, you should try a piece of baked Polish cheesecake, which is made with a recipe that was at least a century old and is rich with seamless cottage cheese.
Cavallini Artisan Bakery
If you walk into Cavallini, you might think you've managed to stumble into a charming French boulangerie in the Marais.
Sourdough, but primarily olive bread, paninis, bread slices, as well as Italian and French sweets, are among the edible products. Obviously, there's coffee. And a lovely courtyard, ideal for al fresco meals on sunny days.
Penny For Pound
This pastel-colored gem is tucked away behind MayDay Coffee, but the buttery aroma from Bridge Road should entice you to come in. Sourdough & delicious cruffins in a tried-and-true country are a culinary tour de force.
Pastrami, sauerkraut, feta, Russian dressing, and a pickle crown the Reuben croissant as the undisputed ruler of the croissant world. The ideal texture is achieved by lightly toasting the bread.
Even though LuxBite's cakes and pastries are authentically French in terms of technique, the unconventional flavour combinations are what set them apart. The seven-layer Popsicle Bag cake is a throwback to your childhood, while LuxBite's start taking on the oratorio cake features green tea but instead Japanese rice wine. Try the Kuma tart, which is shaped like the face of an anime bear and filled with white chocolate milkshake meringue, banana, and strawberry crème.
Tivoli Road Bakery
The shop's namesake (or the owner's wife) likely started the business. Also, what was formerly recognised as Movida Dessert had also thrived ever since its separation from the Movida crew was largely amicable.
The salted caramel candies, rye buns, as well as puffy golden croissants are stacked to a ceiling of the shop's cabinets and wooden racks. If at all possible, everyone should take a seat. This is, without a doubt, the best pie bakery in town. The filling of the garlicky beef pie is so good that we wouldn't mind crouching in the middle of the street to eat it.
It's all set up and ready to go for you. Early in the morning or in the week before Easter, so when fruit-filled, spicy, but instead glistening hot crossed biscuits emerge from the oven, the bakery is flooded with customers. If you want to avoid the lunchtime melees that the fat meat on rye as well as rye bread tend to incite, it's best to place your order in advance and show up before the crowds.
San Francisco's Tartine Bakery's cross praised the James's humble nook, saying it was "more than simply one of the best visited." Michael and Pippa James run the shop. That's why you shouldn't leave the queue too soon. Hang out in the verdant setting of Tivoli, sipping a frappuccino made with three quarters of a pound of milk and picking bits of food of croissant out of the crevices of your couch.
Call ahead and reserve some of Enterprise edition Road Bakery's legendary yeast, pork pies, and custard doughnuts to see for yourself why it is widely considered to be one of Geelong's best bakeries.
Baker D Chirico
The Baker D gang astounds with what they can make out of basic ingredients like butter, flour, and sugar, much like Macgyver with his box of office supplies.
There is an overwhelming abundance of flaky breads, beef ragu pies, profiteroles, and loaf at this St. Patrick's 24-hour bakery. Kilda bakery is famous for three things: their Easter fruit buns, their servers' stylish pinnies, and their fermented pretty much the entire wheat bread with an open crunchiness as well as nutty sesame crust.
There are modern knee-high tables, wire baskets, as well as paintings of women wearing loaves of bread as hats, all of which contribute to the restaurant's aesthetic appeal. Bring some custard-filled doughnuts or a stick them up over and a bunch of parma ham bread rolls to the park and heckle this same runners while you snack on them.
La Belle Miette
La Belle Miette is a French patisserie selling various macarons, bonbons, & chocolate dragees. Macarons come in a variety of colours and designs, from fruit and flowers to chocolate and nuts as well as caramels to pink as well as lilacs, and can be purchased singly or as part of themed gift sets. With deluxe vanilla beans, Fleur de Sel, and 100% fruit purees, each macaron is made by hand.
To most people, the very mention of the word "patisserie" brings back mental images of sweet, sticky pastries, yummy, finger-licking snacks, and, let's be truthful, France. Nsw Road is a genuine mecca for Lebanese fare, but there are sadly no French restaurants in the vicinity.
The best Lebanese pastries can be found at Balha's Pastry. Think of trays on such trays of baklava, spongy birds' nests, and other Middle Eastern sweets. The Bedford bakery is the place to go if you have a sweet tooth. People wait in line as they peruse the assortment of treats for sale as well as decide how much of each they want to buy.
Caulfield's 400-square-foot expansion was necessary after word spread that a discrete Elsternwick bakery was supplying Attica. Lines for their includes the background fermented fermentation, fresh bagels, as well as challah brioche continue to grow despite a production increase. What a whirlwind it is to be one of Melbourne's best bakeries, but Baker Bleu manages to do it day after day.
Who wants to be right if indeed the Made Health Evaluation's decision to forego the small-batch candy market was the result of bad advice? It's incredible to win the title of "best hot circle bun" in Victoria for the first time this Easter. While the daily cheesesteak specials come with Rockwell pies, milk English baked goods, and golden caramel brioche, the buns just don't measure up.
All Are Welcome
You can find a previous three pastry chef and some of Melbourne's best beers just at Mornington Christian Science Reading Room, a notion that can only come from Melbourne.
The success of the programme has prompted the Everyone Is Welcome coalition to open a new location in Thornbury. A sourdough loaf is required, but between the cultivar as well as honey braid, this same morning bun, as well as Portnoy's possess Gianduja Babka Bun, it can be difficult to choose. Too many choices can be overwhelming for some, but All Are Cordial has made a name for itself as a top Melbourne bakery.
Mile End Bagels
By opening an additional location in Brunswick, Melbourne's beloved Mile End Bagels had also made bagels more accessible than ever. The Fitzroy location has the larger and meatier bagel, but the Brunswick location, close to Bunnings, has a nice selection of the top ten selling Vancouver bagels.
You can't beat a visit to Loafer for a yummy sausage roll after a drive in the Piedmonte hills.
You haven't lived until you've had a sausage roll, citrous danish, and caramel scroll at a picnic throughout Edinburgh's "Edi" Gardens.
Agathé Pâtisserie and Beatrix are just two of Melbourne's many excellent bakeries. Beatrix's ciabattas, sandwiches, and coffee are second to none, and Agathé Kerr's bakery is home to some of the best croissants in the world. The greatest way to remember your time in Melbourne is with a slice of cake from Beatrix, one of the city's finest bakery and pastry shops. Pastries at Lune Croissanterie, run by a married couple, typically sell out by midday, and customers must wait in long lines to purchase more. If you want one of their famous lemon custard cruffins, which are filled with curd and topped with citrous sugar, you'd better hurry.
Only at Etoile Lab experiences can you reserve a table and use your credit card to buy an endless supply of pastries and coffee. If you enjoy pastries, you cannot go wrong with Lune, which produces the greatest croissants available anywhere. Gordon St Bakery, a popular bakery in the neighbourhood, has expanded to Collins Street to better serve the needs of city dwellers. The borlotti beans, icing sugar, and almond paste inside the buttery, crisp fruit croissant make it a delectable treat. Chez Dre has established a spaceship-themed cream tea parlour with equally delicious cake.
Bibelot, in addition to serving excellent espresso, gelato, and pastries, it has a chocolate shop and a "library" that aspires to the stars. Andrea Reiss, owner of the bakery and a celebrity chef pâtissier, is responsible for the creation of the cakes. Reiss previously worked at the late Joseph Reymond's Arintji in Fed Square and at ritzy restaurants in Paris and London. The Mango Passionfruit St. Honoré from Monarch Cakes is a golden pastry puff topped with a mango Chantilly cloud, thick vanilla marshmallows, and a guava pastille with gold trim corners, all of which bear the "Exquisite since 1934" emblem, a guarantee of quality. Enjoy sourdough, paninis, bread slices, and Italian and French pastries at Cavallini Artisan Bakery, a delightful French boulangerie in the Marais. Bibelot's rhubarb and grapefruit myrtle gelato are two more must-tries in addition to the rich, gem-edible ice cream.
Because of their unique flavour combinations, LuxBite's Reuben Croissant has become the indisputable champion of all croissants. The James's cosy little nook was honoured by the cross of Tartine Bakery, and Tivoli Road Bakery was voted best pie in town. Don't get caught in the chaos of lunchtime by coming in late or not at all; call ahead and be there early to place your order. Breads, pies, profiteroles, and loaves baked by Baker D are legendary. Macarons, bonbons, and chocolate dragees are just some of the items available at La Belle Miette, a French patisserie.
Balha's Pastry is a Middle Eastern bakery specialising in Lebanese pastries including baklava and birds' nests. After word got out that a covert Elsternwick bakery was supplying Baker Bleu Caulfield, they had to build out an additional 400 square feet. This Easter, the Everyone Is Welcome coalition in Victoria, Australia, took home the prise for best hot circle bun. After a trip over the Piedmonte hills, stop by All Are Cordial, Mile End Bagels, Loafer Bread, or Edinburgh's "Edi" Gardens for a sausage roll, citrous danish, or caramel scroll from one of those excellent bakeries.
- It's incredible that flour, a lot of butter, cane sugar, and maybe an egg or two can be used to make Pastry.
- From the potentially best croissant in the world to antique cakes you want to take back to your grandmother, the top food producers and patisseries in Melbourne have shaped a vast array of sweets from any of these raw components.
- Pastries from a Melbourne Culinary Adventure So, you came to the city that gave its name to the world's finest croissants and believed you had a shot at making it big?
- Victoria has many things for which it is famous all over the world, but the fact that it is also home to some of Australia's best bakeries is something to be especially proud of.
- Bakery Agathe Pâtisserie To give just one example, Agathé Kerr's patisserie is home to some of the finest croissants in the world.
- This cafe is popular for breakfast and lunch, so if you want to eat there, you should arrive early.
- A slice of cake from Beatrix, one of Melbourne's finest bakeries and pastry shops, is the perfect souvenir to bring back home with you.
- North Canada would not be the same without Beatrix and its team of expert bakers.
- Moon Crêpes Pastries at Lune Croissanterie, run by a married couple, tend to sell out before noon on most days, and there are always lines out the door.
- For optimum pastry output, former rally car engineer Kate Reid naturally installed a climate-controlled cubes factory in the middle of her company's Fitzroy warehouse.
- If you don't work shifts, you'll find Lune's perfectly timed and synchronised tea service to be somewhat frightening.
- One of the coffee shops will take your coffee order at the coffee station as you wait in line for a freshly baked croissant or cruffin.
- Only at Etoile Lab experiences can you reserve a table and use your credit card to buy an endless supply of pastries and coffee.
- If you enjoy pastries, you cannot go wrong with Lune, which produces the greatest croissants available anywhere.
- Although the original Lune on Fitzroy remains unrivalled, a new location on Collins Street has opened to better serve the needs of city dwellers.
- Gordon St Bakery The owner of this modest restaurant also bakes all of the pastries and breads that are offered there, thus lines form outside of the store whenever people want to grab a quick cup of coffee to go or a last-minute almond biscuit.
- All the baked goods here are of the highest quality since a Frenchman named Isaac acquired his trade at the modest baking specialist Woodfrog in St. Kilda.
- Bibelot Chez Dre's staff has opened a spaceship-themed cream tea parlour with delicious treats.
- Bibelot, in addition to serving excellent espresso, gelato, and pastries, it has a chocolate shop and a "library" that aspires to the stars.
- From the café's stylish but austere front seating, customers can watch the world go by on Coventry Street, or they may sit back on the emerald green living room sofa at the back of the business and view the chocolate shop at work.
- Browse dessert cookbooks like Leiths Baked Goods and Other Bible, Larousse on Pie Crust, La du Chocolat, and more if you're looking for ideas.
- Bags of Bibelot's posh candies line the glass and bullion dresser at the room's focal point.
- Andrea Reiss, owner of the bakery and a celebrity chef pâtissier, is responsible for the creation of the cakes. Reiss previously worked at the late Joseph Reymond's Arintji in Fed Square and at ritzy restaurants in Paris and London.
- A golden pastry puff filled with mango Chantilly, thick vanilla marshmallows, and a guava pastille with gold trim corners makes up the Mango Passionfruit St. Honoré.
- There is a sour passionfruit crème nestled within the flaky pastry, and it pairs wonderfully with the creamy richness of the Chantilly.
- If you order the baked coconut cream, peppermint fondue, or rose passionfruit truffle, be sure to take some extra chocolate caramels home with you.
- During the fall and winter, we plan to return in the mornings for a cup of prana chai tea.
- The unexpected rhubarb and grapefruit myrtle gelato, as well as the confections and crazy nuggets, make a scoop of Bibelot's ice cream a welcome treat on a hot day.
- Once the café offers its first savoury item, we intend to return for high tea.
- Though we love coffee and baked goods as much as the next person, we can't help but wonder if they would be more welcoming if they were a bit less sparkly and maybe had a mattress or two lying around.
- The "Exquisite since 1934" logo on Monarch Monarch Cakes is your assurance of their high standard.
- An exact scientific recreation of this St. Kilda bakery's old-world charm would be impossible.
- Try a traditional baked Polish cheesecake while you're there; it's rich with smooth cottage cheese and uses a recipe that must be at least a century old.
- Cavallini's Handcrafted Pastries Cavallini is the kind of place where you could assume you've stumbled into a quaint boulangerie in the Marais of France.
- The Reuben Croissant is the best croissant since it has pastrami, sauerkraut, feta, Russian dressing, and a pickle on it.
- LuxBite LuxBite's cakes and pastries are traditionally French in terms of technique, but they stand out due to their innovative flavour combinations.
- LuxBite's take on the oratorio cake is made with green tea but instead uses Japanese rice wine, and the seven-layer Popsicle Bag cake is a nostalgic nod to your childhood.
- Bakery on Tivoli Road In all likelihood, the shop's namesake (or the owner's wife) was the impetus for its inception.
- Sweets like salted caramel candies, rye buns, and puffy golden croissants fill the shop's cupboards and wooden racks to the very top.
- Lunchtime brawls over fat meat on rye and rye bread are best avoided by ordering ahead of time and arriving before the throng.
- The crucifix at Tartine Bakery in San Francisco proclaimed the James's unassuming corner to be "more than merely one of the finest visited."
- Like Macgyver and his box of office supplies, the Baker D group amazes with what they can create with simple pantry staples like butter, flour, and sugar.
- This 24-hour bakery on St. Patrick's Day has an excessive amount of flaky breads, beef ragu pies, profiteroles, and loaves.
- The Easter fruit buns, the trendy pinnies worn by the staff, and the fermented pretty much the entire wheat bread with an open crunchiness and nutty sesame crust are what make the St.
- Pretty Little Girl Macarons, bonbons, and chocolate dragees are just some of the items available at La Belle Miette, a French patisserie.
- Bread and Pastry from Balha Most people think of France when they hear the word "patisserie," and most people's minds immediately go to thoughts of sweet, sticky pastries, tasty, finger-licking nibbles, and France.
- If you're craving Lebanese food, you'll find it in abundance on Nsw Road, but there aren't any French restaurants in the area.
- Balha's Pastry has the greatest Lebanese pastries in the area.
- Imagine serving dishes piled high with baklava, birds' nests, and other delectable Middle Eastern pastries.
- Those with a craving for sweets should definitely visit the Bedford bakery.
- Baker After word got out that a covert Elsternwick bakery was supplying Attica, Bleu Caulfield knew they needed to expand their space by another 400 square feet.
- Who wants to be proven right if it turns out that the Made Health Evaluation's choice to ignore the boutique candy industry was based on poor counsel?
- It's fantastic to take home the top prise for "best hot circle bun" in Victoria for the first time this Easter.
- Despite being served alongside Rockwell pies, milk English baked goods, and golden caramel brioche with the daily cheesesteak specials, the buns fall short.
- Everyone Is Invited Only in Melbourne would you find a prior three pastry chef and some of Melbourne's best beers all in one place: Mornington Christian Science Reading Room.
FAQs About Pastries In Melbourne
It's amazing that Pastry, at its simplest, is just flour, lots of butter, sugar, and maybe an egg or two. Yet Melbourne's best bakeries and patisseries have crafted a diverse range of treats from these raw ingredients, from what could be the best croissants in the world to old-school cakes you want to take home to your grandmother.
It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking.
Prepare and produce cakes and pastries This unit deals with the skills and knowledge required to Prepare and produce cakes and pastries in a range of settings within the hotel and travel industries workplace context.
They will last for 1-2 days in the fridge (if they are well covered in clingfilm), but if you aren't going to use it in that time, wrap the pastry tightly in cling film and pop it in the freezer. We always use 2 layers of cling film just to make sure nothing can get through.
The rule of thumb for storing baking ingredients that don't require refrigeration or freezing is to place them in an airtight container in an area that's cool, dark, and dry. Ideal environments are between 50° and 70° F with a relative humidity level at or below 60 percent.