When my friend and I arrived at 10am at Adriano Zumbo’s Patisserie initially, it wasn’t that busy, an hour later after having lunch just a couple of stores down, the place was just buzzing with people. I can’t even begin to imagine the number of people yet to come and how busy it gets on the weekends. What I first noticed about the patisserie were the psychedellic neon lights and the very modern almost nightclub bar scene like mirror walls of the shop. Definitely not your conventional modest patisserie with its vast white and modest coloured walls.
The fairy floss themed chairs are a good novelty but not very practical considering its white, will dirty easily and I doubt staff will be cleaning them that often. The table was covered in this rubbery layer of paint again, not my kind of thing.
Shop design aside, the pastries looked amazing. The Zumbaron display was cutely grouped together while the range of cakes on display certainly had it’s artistic quality to it.
I’m really tempted to come back and just try each of these.
The cakes certainly had a unique shape. Some of the cakes looked like recreations perhaps of an old favourite dessert that had been Zumbonized.
My friend and I tried the Apple fields cake which consisted of malt shortbread, sunflower praline crunch, honey carameux, sunflower chiffon cake, roasted apple jelly compote and apple mousse. There was a nice tang to it and reminded me of an apple pie, but a modernized version of one. It wasn’t overly sweet which was great, but I wasn’t exactly overmoon or anything either.
Comparing the cake to the zonut is another matter. The zonut outdid the cake for sure. Cutting into the pastry was heaven. The zonut was light, didn’t feel oily, not overly sweet and had a nice airy crispiness to it.
The nice chocolate cream custard and icing and biscuit bits just created whole world of wonderful of textures. The main sweetness came from the icing . Tasted like crispy puff pastry croissant donut in that order. You’ll understand what I mean in a minute when I’m referring to the order of taste.
I would actually lean towards trying more pastries next time rather the cakes to be honest, but the cakes are visually stunning as you can see from these pictures.
I also ordered one of each flavour of the macarons available on that day. Zumbaron tasting post here.
And guess who I was able to meet with in the midst of all the eating? Adriano Zumbo himself! He was much taller than I expected and was very friendly and courteous . Not longer after this picture was taken, he was bombarded with other fans.
Some of the pastry chefs working behind the large glass ‘wall’
After a short work my friend and I ended up in Tivoli Rd Bakery and tried their dossants as well which tasted like more of a cinammon donut croissant pastry (in this order) with chocolate custard cream or vanilla custard cream. It was more dough like, slightly chewy and overall sweeter than the zonuts.
It was more of a donut croissant rather than croissant donut if you know what I mean. The pastry was a bit oily and cutting into it proved to be a challenge. The dough was chewy, not crispy and more donut like than lets say compare to the zonut.
Mhmm what a sugar filled day it’s been. I think I’ll need some time to recover before I head out again anytime soon.
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