Sugar Flour

I like it here but I won't be rushing back. I had a chocolate tart and pot of Earl Grey. The tart looked incredible, tasted good and was overpriced at $9. The tea was great and fair at $4.50.The service was friendly but strangely clunky and inefficient, when we went to pay we were almost charged for a mysterious bagel which we didn't order, a normal occurance elsewhere too perhaps, except it was hardly busy at the time we visited so I am not sure how it came to be. We were kind of questioned over it like we were wrong, bit I can assure you I would remember eating a bagel.Also the layout the of cafe is odd, as you have to go through the kitchen to reach the bathrooms. As you leave the kitchen you discover another whole area which is actually more inviting than the front seating area. Strange place really, a bit edgy, but could do with a change up to make it somewhere I'd frequent more often. I'll pop back a try another desert and update my review then.

Very good little dessert place. Menu changes often.

I had my first kitchen experience with Maxine today and it was fabulous!Everything pre measured and looks incredible but not something I would think I could ever make. She walks us through bit by bit and then you do hands on. First class experience. Thanks so much!Debbie D

Went to a fabulous cooking class with friends today. Maxine made it lots of fun. Thrilled with our Tiramisu Tarts. Will definitely return.Highly recommend for a fun few hoursLyncia

A great patisserie. Sadly it is only doing patisserie classes now and no longer open to sell amazing pastries without doing the work yourself.

A really unique experience with such delicate, beautiful pastries and incredible flavours. Would highly recommend.

I had mixed feelings about what I had here, the ice cream was nice, definitely preferred the boysenberry ice cream over the strawberry, it just seem more refreshing. The cherry tart was a little too sweet for me, I think I may have just got the tart with quite sweet/ripe cherries, because it seemed like it lacked a bit of acidity in there, but the main concern for me was that it was at room temperature on a hot day, the pastry cream filling was just a tad warm which changed the texture a little, same issue with the cremeux on the pavalova, room temp didn't make it very nice.

Maxine is simply put, incredible. Such an amazing experience learning how to make croissants with her. She was so helpful and kind and had well considered answers to all my questions.Would highly recommend to everyone.Ps Ben popped in and was very helpful in eating the leftovers.

The owner of this place is so rude, I heard her yelling and swearing at her staff while marching around the place. Very unimpressed with having to listen to this while I was enjoying the best lemon meringue tart I had ever had in my life. Quite sad really.

Wow what a fantastic gift to receive - a voucher to attend one of Maxines classes .To be honest I was super intimidated arriving at the class , I know cooking requires precision and I’m not a precise person .I really like maxines approach to teaching , she was calm and gave a lot of contextual information and helped to correct any mistakes - the whole process de-mystified something I thought would be very hard .Pretty excited to wow my family by making this buche de noël for Christmas