Sydney and Melbourne’s wildest croissants: moons, discs and more


Emma Breheny

The pastry cupboards at a brand new wave of bakeries show croissants that look extra like intergalactic objects than conventional French pastries, as bakers attempt to set themselves aside in a aggressive market. Wheels dripping with pastel-coloured icing, two-tone striped croissants, rectangular Portuguese tarts and chunky crescents are a few of the shapes noticed in Sydney and Melbourne as every metropolis enters the post-cronut section of baked items.

Crescents and wheels are among the unusual pastries baking at Drom Bakery in Bayswater, Melbourne.
Crescents and wheels are among the many uncommon pastries baking at Drom Bakery in Bayswater, Melbourne.Eddie Jim

The flexibility to “eat along with your eyes” on Instagram and TikTok undoubtedly performs a task in experimentation. However bakers akin to Yeongjin Park of Tenacious Croissant in Darlinghurst, Sydney, additionally convey their very own cultural perspective and influences to the French craft often called viennoiserie.

Park studied pastry and bread making in Korea earlier than shifting to Australia and educating himself to make croissants. Now he creates pastries loaded with elements together with black garlic, charred corn, octopus and bonito flakes, impressed by his upbringing and travels, plus artwork and structure.

The Portuguese tart at Tenacious Croissant is rectangular, not round.
The Portuguese tart at Tenacious Croissant is rectangular, not spherical.Equipped

“Fortuitously, I didn’t learn to make conventional croissants from anybody, so I believe I can assume extra flexibly and give you numerous concepts,” says Park.

His bestseller is an oblong pastel de nata (Portuguese tart) that dials down the sweetness, provides miso caramel and is scaled up in measurement.

In Melbourne’s south, Drom Bakery debuted a month or so in the past with three head-turning pastries which can be impressed by the bakery’s title (Swedish for dream) and the actual fact its bakers get up whereas the moon remains to be within the sky.

Drom Bakery owners (from left): Vinnie Kodladi, George Dardamanis, Mary Kodladi and Coners Buada.
Drom Bakery house owners (from left): Vinnie Kodladi, George Dardamanis, Mary Kodladi and Coners Buada.Eddie Jim

Queues snake out the door for the slender chocolate-hazelnut crescent and two half-moon pastries that stand on finish, sporting raspberry or caramel drips of icing. Demand is so nice, they’ve needed to regulate their manufacturing from a deliberate 2500 pastries every week to 10,000.

Frenchwoman Agathe Kerr admits that her Earl Gray or espresso croissants at Melbourne’s Agathe Patisserie can be slightly too daring in her residence nation, the place she educated. However shifting to Australia uncovered her to flavours she’d by no means had earlier than, akin to pandan and matcha, sparking a inventive chapter in her viennoiserie.

Agathe Patisserie uses ingredients such as matcha, pandan, coffee and raspberry in its croissants.
Agathe Patisserie makes use of elements akin to matcha, pandan, espresso and raspberry in its croissants.Bonnie Savage

Named after Boulangerie Viennoise – which an Austrian entrepreneur opened in Paris within the late 1830s to promote crescent-shaped bread rolls fashionable in Austria –viennoiserie right now refers largely to baked items made with laminated dough. Much like puff pastry, it consists of escargots and croissants, in addition to enriched breads like brioche.

Cronuts and cruffins have been added to the viennoiserie canon within the mid-2000s, as mash-ups of croissant dough with doughnuts and muffins. The present technology is much more maverick.

Drom Bakery had moulds specifically made for its semicircle and crescent croissants. At Tuga Pastries in Sydney, a largely Portuguese bakery, moulds are additionally important.

Michelle Minichiello of Tuga Pastries with a caramelised banana and pecan tugatelli.
Michelle Minichiello of Tuga Pastries with a caramelised banana and pecan tugatelli.Janie Barrett

Its tugatelle – a portmanteau of Tuga and the rippled Italian pastry sfogliatelle – is almost as tall as an index finger at its peak, full of the likes of chocolate ganache or mascarpone, and topped with fruit or marshmallow.

Making them is a prolonged course of that requires a gentle hand to chop many strips of dough to create the grooves on high, mirrored within the $14 price ticket.

“The tugatelle is a finicky one, however we like it. Once you eat it, it’s actually crunchy,” says proprietor Diogo Ferreira.

Producing laminated dough objects is already time-consuming and bodily demanding. There are a number of phases of rolling and folding to embed blocks of butter into the dough, with lengthy stretches of chilling to cease the butter seeping.

Agathe Kerr at her petite CBD shop, Agathe Patisserie.
Agathe Kerr at her petite CBD store, Agathe Patisserie.Bonnie Savage

Creating dough of various colors, says Kerr, provides one other layer of complexity to croissants, whether or not it’s her raspberry-striped croissant or a espresso variation.

“The issue is once you add one thing like that, it would have an effect on the yeast. It doesn’t at all times rise the identical, so we’ve to look at them extra.”

What’s the pay-off for all these further hours within the kitchen?

“For those who’re a pastry chef, it’s nice to problem your self and discover new flavours. They don’t at all times work out however once they do and other people like them, it’s so rewarding.”

Agathe Kerr

Tuga and Drom are presently growing new flavours and maverick shapes.

“You’ve received so many concepts, you may’t put all of them out on the similar time. It’s a really gradual course of,” says Ferreira.

Because the variety of bakeries continues to develop in every metropolis, it’s additionally doubtless newcomers will really feel the necessity to carve out their very own area of interest.

Basic viennoiserie shapes and how you can pronounce them

Viennoiserie – vien-wah-zaree

A new pastry at Tuga is the pain de suisse, filled with chocolate and creme patissiere.
A brand new pastry at Tuga is the ache de suisse, full of chocolate and creme patissiere.Equipped

A gaggle of baked items made with laminated dough, and the craft of creating them.

Croissant – kwah-son

The unique viennoiserie merchandise, primarily based on crescent-shaped breads discovered throughout Europe.

Ache au chocolat – pan-o-shoko-la

The traditional form is a rolled rectangle of pastry round two chocolate batons. A chocolate croissant is a croissant form with chocolate unfold within the centre.

Ache aux raisins – pan-o-ray-san

Not like ache au chocolat, it is a spiralised pastry dotted with raisins and glazed. Generally known as an escargot, after the form of a snail’s shell.

Kouign-amann – quin-ya-man

Derived from the Breton phrases for cake (kouign) and butter (amann), the opposite key ingredient on this spherical pastry is sugar, which is sprinkled over butter and across the outdoors of the tin to create caramelised layers.

Torsade – tohr-sad

Named for the French phrase for twist, these are sometimes scattered with chocolate or different candy elements, however Australian bakeries have used the form to replace the Vegemite-cheese scroll.

Brioche – bree-osh

Roll the “r” once you pronounce this one, which isn’t as flaky because the laminated pastries above however simply as buttery. It may be full of fruit or chocolate, and formed into braids, fluted rounds, rolls or loaves.

Emma BrehenyEmma BrehenyEmma is Good Meals’s Melbourne-based reporter.

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