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.
The perfect winter warmer, our bread and butter pudding is made from croissant pieces, studded with rum-soaked raisins with a marmalade glaze. Rich, buttery, and served with a vanilla bean creme anglaise.
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.