Patisserie 27

Butter Croissant

A benchmark croissant: audibly crisp outer layers giving way to an open, pillowy crumb with clean, unapologetic butter flavour

Almond Croissant

Twice-baked with frangipane and a generous scatter of sliced almonds — rich enough to count as dessert but acceptable at 9am

Seasonal Fruit Tart

Short pastry shell with pastry cream and precisely arranged seasonal fruit — the glaze is thin and the fruit is ripe, not decorative

Éclair

Classic choux with a filled interior and a glaze that stays glossy — a reliable test of pastry fundamentals, passed here

Celebration / Entremet Cakes

Layered mousse-style cakes made to order or sold by the slice — technically polished with mirror-glaze finishes and balanced flavour builds