If croissants are the benchmark of a patisserie, Agathe Kerr’s clears it with ease. She leaves them out for 24 hours to allow the dough to rest the yeast to ferment, and the butter to develop a flavour like cultured butter. Don’t go past her special edition croissants if they’re available, like the fragrant green pandan-infused one.
It's amazing that pastry, at its simplest, is just flour, lots of butter, sugar, and maybe an egg or two. Yet Melbourne's best bakeries and patisseries have crafted a diverse range of treats from these raw ingredients, from what could be the best croissants in the world to old-school cakes you want to take home to your grandmother.
Still got a sweet tooth? Treat yourself and some friends at Melbourne's best doughnut shops and grab some doughy treats.