Pastry: Risen and puffed, golden layers of crumbly, messy pastry 6/10
Presentation: Rough, ready and rustic 5.5/10
Value for money: $7 (estimate) - double size portion, too much for one serve 5/10
Overall score: 5.6/10
I’ve noticed that most of the slices I’ve eaten down the peninsula are larger than average, with successes occurring at Just Fine Food, Mount Martha Fine Foods and Baked in Sorrento. Sadly, this one did not follow suit in the pursuit of greatness. Though impressive in its construction and somewhat rare to see homemade puff pastry puffed to this extreme, the two layers on their own probably scaled 60mm. Thrown in between these sheets must have been a at least 500ml of whipped cream, sweetened and flavoured with vanilla. The sheer amount of ingredients almost killed me, and I had to stop with a third of the slice remaining.
The pastry seemed fresh, extremely crumbly and messy, and quite light due to its level of puff. It clearly contained butter in the mix and a golden brown baked colour was instantly identifiable. The filling is what let the slice down. Normally I crave more, but this was just too much. I must admit, it was fun demolishing it with a fork!