Hundreds of layers of buttery puff pastry, coated in cinnamon sugar and baked until crisp and caramelised. The palmier is traditionally shaped as a palm leaf or an elephant’s ear, we like to think ours is like the Lorenz Butterfly typically used to explain chaos theory.
The brownie is typically a North American dessert that is a cross between a cake and a cookie. Our version is gluten free and made with dark Valrhona chocolate and chopped macadamias to create a rich, fudgy and crunchy treat.
This is a crisp and chewy pastry treat, harking from Brettony, France. The kouign amann is made by folding sugar into croissant pastry and caramelising to create a delicious mouthful of butter on sweet.
Our frangipane tart has become a picnic and lunch party favourite. A sweet base with a crust of crushed pistachios filled with frangipane, seasonal fruit of plum, apricots or pear, with a sweet glaze.
A BlackStar classic. Choux pastry filled with Valrhona chocolate creme and coated in shiny chocolate glaze.
Our flans pay to homage from the Portuguese pastel de nata. A flat pastry cup filled with vanilla custard and baked at a high temperature to caramelise the top.
The staple of any sensible diet, our croissants are made with locally made cultured butter from Pepe Saya.
A spiral of flaky pastry, cinnamon, chocolate and frangipane paste.
Gingerbread men trained in the ancient art of ninjutsu. They sometimes wears a costume of dark chocolate. They like to dress up for special occasions like Halloween and Mardi Gras.
Delicious and flaky pastry, made with Pepe Saya butter, with a snake of Callebaut dark chocolate.
Pepe Saya croissant pastry filled with vanilla creme patissiere and seasonal fillings such as mixed berries, rhubarb, apricot, apple, peach and mangoes.
Buttery pastry twisted into a knot brushed with a boozy marmalade glaze and scattered with flaked almonds. Sticky and delicious.