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Published August 15th 2012
Update November 8th 2016
Please note this venue is permanently closed and no longer trading
A worthy fine French inspired patisserie indeed
I've been eagerly waiting for Deux Peres Fine Patisserie in Surry Hills to open it's doors over the past three weeks.
Every few days I would peek through the gaps of the paper covered windows hoping to get a glimpse of their gastronomic delights. It's similar to the anticipation of Christmas and waiting to unwrap your presents.
Macarons of decadent flavours and great chocolate skills shows in this creative display.
The doors finally opened this week with some pretty impressive cakes and pastries. It's early days and although the shop is not yet filled to capacity, which you wouldn't expect at this point, they do cover a reasonable range of cakes, pastries and breads to pass scrutiny. I am guessing their range will grow when their customers do.
That's right, just pop it into the bag!
A great croissant has a good crisp outside with light fluffy layered pastry inside. There should be a strong difference between the two. @ $3.50 each.
My first purchase was naturally a croissant and I was most impressed. The textures and slight sweet taste reminded me of the French Patisserie on Bondi Road where our mother took us each week as children to taste and learn about fine cakes.
A worthy range of macarons to delight your taste buds.
The next day I went for their delectable macarons where I found some very interesting flavours. Scanning their current range of 12, my eyes made a bee line for a black Balsamico- balsamic vinegar, Spicy Wasabi and Honey Yuzu - a citrus fruit. Delicately placed on a black tile I began my connoisseurs journey into a land of heavenly delight. Standard pricing for macarons @ $2.50, although high standard quality.
Honey and Yuzu - a tangy Korean citrus fruit flavour.
Back again the next day I 'needed', yes needed, to try their bright red chocolate mousse flour-less cake topped with a chocolate macaron and a thin piece of marbled French chocolate, sheer decadence.
Chocolate mouse flour less cake would delight any sweet toother.
It was like opening a pressie on Christmas morning.
In some way I was glad there weren't too many choices. One: I could make a decision reasonably quickly. Two: I can pace myself each week instead of having that 'must have' everything now mindset and becoming a Good Year Blimp.
Some more yummies, they aren't the cheapest around, although not out of price range for what they are.
Yes, I did go back that afternoon to grab some bread, just to try of course for research purposes. Now, you understand when I say the bread has 'weight'? It is solid to hold and not about to squish, it's crusty and the inside is deliciously and delicately sweet. The type of bread you would have with a good soup or eat with thick shavings of butter and cheese.
OK so I went back again, to try the bread. Bread is another staple - a 'must need item.
Owner and pastry chef Lee, began his trade working at the Hyatt Hotel in Seoul under some of the best French chefs in Korea. Arriving in Australia, he spent two years working at the famous Brunetti's cafe in Melbourne mastering and honing his skills and knowledge. His desire to create his own masterpieces bought him to open Deux Peres Fine Patisserie.
There are just a few large cakes on display at present, but this will give you an idea of what will come in the not too distant future, I hope. I have some birthdays coming up.
Big cake for big occasions.
Acidal framboise cake - not sure what that means, but it looks delish!