Patisserie with a pan-Asian twist
An innovative new bakery combining centuries-old French pastry techniques with vibrant pan-Asian flavours is opening on Sydney’s hippest eat street.
Chefs Pastry on Kensington Street flips the notions of what patisseries can be – classic pies are packed with black pepper duck and beef rendang, and those with a sweet tooth can nosh on green tea opera cake or sweet potato mont blanc.
An exclusive coffee blend roasted by boutique Sydney roasters Vella Nero will complement the range, with everything made fresh daily by a team of pastry chefs with a background at Sydney’s prestigious Hilton Hotel.
Chefs Pastry is the latest collaboration between Kaisern Ching, creator of Sydney’s favourite contemporary Chinese joint, Chefs Gallery, and Dr. Stanley Quek - founder of Chippendale’s funky Kensington St.
“Chefs Pastry is the next step forward in our goal of bringing delicious pan-Asian flavours to a wider contemporary audience,” said Kaisern Ching.
“Tucked behind Gin Lane in Spice Alley, our brand new storefront will offer a fascinating blend of Eastern and Western influences that will appeal to a whole new generation of diners, at a fantastically accessible price point.”
The classics haven’t been forgotten either, with lamb, red wine and rosemary pies sitting alongside a range of quiches including smoked salmon and dill, and cheddar, prosciutto and thyme.
Chefs Pastry will be open 11am – 3pm, 7 days a week.