Pastry: Outstandingly buttery and flaky 10/10
Presentation: Classy and restrained 8.5/10
Value for money: $8.50- Medium portion, great value for money 9.5/10
Overall score: 9.2/10
A short time later I strolled down to the Brisbane River and basked in the sun, admiring the view under the Storey Bridge of my artisanal tri-layered mille-fueille styled slice. After unwrapping the acetate I was able to sample some of the piped custard, with an authentic, rich, buttery taste, but devilishly airy in consistency. The ratio of custard to pastry was very well distributed, with large piped blobs keeping the shortbread style pastry sheets together in place. The pastry was some of the best I’ve ever had. It didn’t resemble pastry like most bakeries offer with a vanilla slice, it really was a work of art. Baked similarly to a croissant, with visible laminations, but firm, flaky but light as a feather all at once. Outstanding.
Although not cheap, I am a firm believer in the ‘You get what you pay for’ moto. My breakfast the following day further illustrated the point, with every single item similarly excellent in size, taste and price. I’d highly recommended the pain au chocolat, not a chocolate croissant as most people confuse, but chocolate bread, with custard and chocolate chips throughout. Utterly delicious.