is celebrating its thrid anniversary at South Melbourne Market. While they'll recommend you try a classic like a croissant or a pain au chocolat the first time you visit, there are plenty of creative pastries you try the second time (third, fourth...) you go.
One of the new pastries you can have is the « snail » croissant. It's a croissant where the butter has been infused with garlic and butter, to mimic the taste of snails with garlic butter and parsley. "I was a bit scared it would drive people away so i told my team to explain to our customers that it was like garlic bread if they were asking questions. But we didn't even need to do that, they sold quite well," says Agathe Kerr to SBS French.
Kerr also uses ingredients like matcha and pandan in her pastries. She just added a new millefeuille with a match ganache and a sesame praliné to her offering.
Coffee lovers will be happy to know that Agathé Pâtisserie and are launching the fruit of their collaboration tomorrow "Together, we've created a coffee tart; it's a coffee crème brulée on a coffee ganache," says Kerr.
If you're lucky, you might even go to Agathé Pâtisserie on a day where she makes croissants with foie gras and fig jam.
To keep up to date with what's new at Agathé Pâtisserie, follow or .
And if you want to know how Agathe Kerr went from a career in IT in Paris to being one of Melbourne's most loved pastry chefs, read our first interview with her:
