One part French decadence, one part gastronomical science and a dash of Aussie irreverence. Mix it all together, ice it super kawaii and serve up on an elegant platter amidst the commotion of Haymarket.
This is Blackflower Patisserie, a direct descendent of Passionflower ice cream that’s serving up food porn of the non-melting variety.
Let’s start with the macarons. Chewy pillows of almond meringue are whipped up with hints of taro, black sesame, Thai milk tea and Chocolate Patron. If you can manage to eat the teddy bear or cheeseburger ones without putting them on Instagram you’re in the minority.
Other saccharine concoctions guaranteed to put a smile on your face include the Dinosaur Egg (water chesnut jelly and mango chiboust cream served in a transparent egg) and the Envy cake with its spongy layers of white chocolate and black sesame.
Just don’t be so quick to choose favourites. New creations replace old ones faster than you can say “Orgy” — just one of the past cakes to have graced their marvelous display cabinet.
Let the dessert revolution blossom.
Blackflower Patisserie
Shop 5, 37 Ultimo Road, Sydney, NSW 2000
T: 02 9211 8383