He’s got big competition. Here’s a look at the three bakeries to beat, all within a few blocks.
This petite patisserie café has enough sweet treats to cater to all of Toorak Rd. Bernard Chu and Yen Yee are behind the counter and maracons are their main game. Salted caramel flies off the shelves but the supersized lychee and rose Endless Love sells out too. Save room for the Meringue Monster, one of their most popular pastries.
Read our Daily Addict review on LuxBite.
Burch and Purchese
This Sweet Studio is serious about sugar. Patissier Darren Purchese keeps the creations coming, with a display counter full of delicate, delicious and often gravity defying cakes. The homemade chocolates are to die for – try a quinoa crackle that’s got just the right amount of crunch. Keep an eye out for the Sweet Sessions – after hours five course dessert degustations which sell out like hotcakes.
Read our Daily Addict review on Burch and Purchese
The dossant. Need we say more? MoVida’s hole in the wall bakery sells out of it’s signature donuts before lunchtime but the dossant is the newest item on the menu and blink and you’ll miss it because it flies off the shelves. Head Baker Michael James created the “dossant” as an Australian response to NY baker Dominique Ansel’s creation – half donut, half croissant. If you miss out on one of the dossants, there’s pastries, breads and a killer coffee as consolation.
Images: Movida Bakery’s donuts, Burch and Purchese cakes and LuxBite’s Endless Love macaron