Best Handcrafted AWARD WINNING Galette des Rois in Sydney ! (Due to popular demand, we will keep this tradition on the menu !) ** GOLD MEDAL SYDNEY ROYAL FINE FOODS AWARDS 2025 !! ** "An impressive piece of pastry craftsmanship with excellence execution. Beautifully presented, golden and shiny, with crisp, light and flaky layers. The frangipane is moist, and the…
Le Flan Parisien by Sacrebleu ! Indulge in a true "best in class" masterpiece with our 2024 Sydney Royal Fine Food Show award-winning Flan Parisien. Celebrated by judges for its "outstanding technical execution" and "perfectly balanced texture," this French classic features a decadently thick, silky-smooth custard infused with premium vanilla beans, encased in a crisp, golden-buttery shortcrust pastry. The signature…
Le Fraisier By Sacrebleu! Serves 6 to 8 ppl. A seasonal French masterpiece. This cake features delicate layers of light genoise sponge and silky mousseline cream, topped fresh strawberries. Finished with a thin layer of marzipan or a glossy strawberry glaze. Please allow at least 48hours notice between ordering and pick up date. Pick up Dee Why or Barangaroo. Please…
Le Millefeuille by Sacrebleu ! Experience a true icon of French pastry with our Sacrebleu! Millefeuille, a masterclass in texture and refined flavor. Acclaimed for its "sensational lamination" and "exquisite mouthfeel," this "thousand-layer" showstopper features two tiers of our signature caramelized puff pastry that shatter into delicate, buttery flakes with every forkful. Sandwiched between these golden layers is a rich,…
Les Tartes by Sacrebleu ! Discover delicious hand-made tarts. A delicious buttery home-made crust with a delicious filling. Comes in the following flavours: - Lemon - Lemon Meringue - Red Fruits (the fruits may depend on the fruits we can get at the fresh market: raspberry, strawberry, blueberries, etc...) - Poire Amandine: Almond Cream & Pears - Apricot & Almonds…
Select options
This product has multiple variants. The options may be chosen on the product page
