A day in the life of a pastry chef
Every day is a special occasion at Le Petit Gâteau, which has been turning heads with its showstopping cakes for 16 years. We go behind the scenes to discover the recipe for its sweet success.
Sweet dreams are made of this: a pecan brownie base with layers of almond and hazelnut crunch, tangy passionfruit custard, dark chocolate mousse, and a chocolate glaze and mango jelly. Not surprisingly, Le Petit Gâteau’s signature Brownie and Passionfruit Chocolate Gâteau has been a bestseller since the patisserie first opened its doors 16 years ago.
Executive Pastry Chef Amit Sinha says everyone loves chocolate, but the tropical notes balance the sweetness and make the cake special.
“With this cake you get lots of different textures, from the crunchy base to the light and airy mousse,” Amit says. “All the textures blend together, giving you a nice mouthfeel.”
For a patisserie to last 16 years in food-fickle Melbourne is impressive. Discerning sweet tooths come from all over town to get familiar favourites and unique yuzu and matcha (green tea) concoctions, as well as a coffee and a slice of the signature fruit toast or a quiche for lunch.