Perishable Pundit
 
  Home | About | Archives | Sponsorship | Contact Us | Submit / Suggest
  Bakery rss  
   
   Sydney's Sizzling Hot Bakery Concepts
by Puratos Taste Tomorrow
Posted: Tuesday, June 19, 2018 at 3:37PM EDT

The first things that come to mind when you think of Sydney are probably its famous Opera House or surfers riding the waves at Bondi Beach. But did you know that Sydney also homes some sizzling hot baked good concepts? We’ve selected six inspiring of them which provide an Aussie vibe in patisserie, bakery and chocolate.

Flour and Stone
Nadine Ingram opened Flour and Stone in 2011 with some hand-iced gingerbread cookies and an old-fashioned vanilla cake on the counter. Since then, her range of pastries has expanded and Flour and Stone has become famous for its lemon drizzle cakes and the best panna cotta lamingtons in town. Plus, the counter is always adorned with a beautifully sculptured apple tart. Flour and Stone is a small bakery and aims to stay that way. Chef Ingram refuses to compromise on the quality of the ingredients she uses, and she gives with a generous spirit.

Zumbo Patisserie
Having starred in MasterChef Australia and many international contests, Italian-Australian Adriano Zumbo is one of Australia’s most celebrated patissiers. He’s particularly famous for his Zumbarons (Zumbo-style macarons) and his croquembouche towers. Zumbo has seven stores, including a concept store in Sydney. He has published two  books: Zumbo, full of delicious desserts, and Zumbarons, which celebrates his most popular creations – macarons – with 40 flavours to delight and inspire.

To read the rest of the story, please go to: Puratos Taste Tomorrow


print article
Print Article
send article
Send Article
Respond
Respond
Permalink
Permalink
Share Article
Share Article


Bakery Dairy Deli Floral  Meat & Poultry Produce Seafood Retail & Foodsvc
 Galaxy Desserts  Lowe Refrigeration  Rustic Crust  Rubschlager  Produce Business uk  

mail to friend

Got News? Send your latest press releases and announcements to BakeryPR@PerishableNews.com