While primarily known for its chocolate bars, The Sugar Man also offers delectable pastries every Saturday. The pastries that will be offered for the week will be posted on their website on Thursdays. Placing a pre-order is highly advised to guarantee you get your desired pastries.
The pastry of their Twice Baked Apple & Rhubarb Pie Croissant was crisp and buttery, and the cinnamon crumble frangipane filling had a nice degree of cinnamon flavour. The filling also included an apple and rhubarb compote which had a slightly sour taste from the rhubarb. Topping the croissant was a crumble-based topping for some crunch. It was particularly delicious when eaten together with the house-made vanilla sauce that was served with it.
Twice Baked Apple & Rhubarb Pie Croissant (Photographed by Jonathan Phoon)
Their Macadamia & Caramelised White Choc Scroll was just as crispy as their croissants. The macadamia praline gave it a flavour a bit similar to peanut butter. Chunks of caramelised white chocolate provided extra texture as well as impart a bit of sweetness.
Macadamia & Caramelised White Choc Scroll (Photographed by Jonathan Phoon)
The size of the Pain au Chocolat Cookie was quite big. The cookie was not too chewy and had a yummy degree of chocolatey flavour. Additional chocolate flavour was provided by the chunks of dark chocolate studding the surface and a sprinkling of sea salt provided a hint of salty flavour.
Pain au Chocolat Cookie (Photographed by Jonathan Phoon)
While it can be tricky to snap their Peanut Butter Caramel Chocolate Bar cleanly into individual squares, the chocolate had a nice snap to it indicating that it was tempered properly. The peanut butter caramel filling had a delightful peanut butter taste and the choice of using dark chocolate ensured it was not too sweet.
Peanut Butter Caramel Chocolate Bar (Photographed by Jonathan Phoon)
Aside from retailing the chocolate bars at their physical store at Hutt Street, The Sugar Man also stocks them at a few other stockists. Their range changes based on the seasons so you can look forward to different selections at different times of the year.
(Photographed by Jonathan Phoon)
