SYDNEY | The Pastry Project is a boutique dessert shop in Rosebury. It’s owned and operated by chef Tiffany Jones, who has honed her skills in top restaurants across Australia and overseas, and her husband Stu.
The Pastry Project was born from a passion for pastry, desserts and chocolate crafted from the finest ingredients from both local and international producers. I spotted it while walking into the CBD from Sydney airport, with the enticing menu on the wall being more than enough to convince me to pop inside.
It’s a small place, with an open kitchen, a cake display cabinet, and dine-in tables and seating. You can visit for a cake and coffee, or enjoy something more substantial, like high tea service, dessert and cocktail pairings, bar snacks, and cheese.
There’s also a small selection of brunch options like roesti with egg and smoked wagyu, a bacon and double egg roll, and stacked pancakes with bacon, maple, peanut butter, banana, and ice-cream.
The pastry offering rotates regularly, with lots of creative options and riffs on the classics available. I tried a delightful red velvet cake, filled with chocolate cream, topped with a raspberry gel layer, and fresh raspberries. For cocktails, try the ‘Warm Apple Pie, a blend of apple pie syrup, apple liquor, vanilla Absolut, and dry vermouth finished with brown butter soil.
Everything is made daily, in house, and if you’ve got an event, you can organise for a bespoke cake to be made in advance.
The Pastry Project
Shop 2, 797 Botany Road
New South Wales 2018
Telephone: 0404 742 747
E-mail: [email protected]
Thu – Sat: 8:00am to 10:00pm