[Sydney] Though I visit Sydney as a yearly affair, the new cafes, patisseries and restaurants continue to both amaze and excite. Case in point – Textbook Boulangerie Patisserie.

This is not saying I don’t love Adriano Zumbo or Black Star anymore. I still do.

But the new kids on the block (Textbook, KOI Dessert Bar) deliver their goods with some perfection, quality and Instagram-worthiness can that propel a thousand likes and life-changing moments.

The patisserie is located at the ground level of some flats at Alexandria – not quite a place you would have expected.

Entering, you might just zoom in to the rows and rows of pretty goodies. ”I want this, this… this, that!

They ALL look good, but the constriction of limited (stomach) space mattered.

I needed to make life’s decision in choosing between Lemon Meringue with Raspberry Compote (AUD$7.50), Mandarin and Tonka (AUD$8.50), Milk Chocolate & Pear (AUD$8.50), Grand Marnier Cheesecake (AUD$8.50), Apple Crumble (AUD$8.50), Chocolate, Raspberry & Hazelnut (AUD$8.50), OR Coffee Éclair (AUD$7.50),

The strategy: Choose the photogenic cake, ask for seasonal recommendations; OR pick that piece that has only ONE left – likely to be popular.

Textbook Boulangerie Patisserie is helmed by pastry chefs John Ralley who has worked at Sydney’s Wildfire and London’s Michelin-starred La Trompette; and Steven Anderson who specialises in the breads.

The group of us didn’t have an overly positive start though. The herbed tomato base Shukshuka (AUD$12) felt muted, and would have done with more of that tangy-robust oomph.

Their stuffed croissant, turned the situation completely around though. Breads are indeed, its strength.

Different filled croissants headline the store every week, from blood orange and ginger custard, to foie gras and black cherry, black truffle, to banana and salted caramel. I know – so as to keep people coming down.

I ordered a ‘boring’ ham and cheese, but it was anything but boring – that light crisp, close-to-perfect twirls, fluffiness and creamy gruyere cheese which made us go “Ooh la la. Life is good.”

The Grand Marnier Cheese (AUD$8.50) had a gloss brighter than a perfect-face complexion added with white swirls, with fillings of bergamot orange (known to be fresh, sweet, citrusy) and basil jelly, on crumbly almond streusel.

A piece of art that is softly smooth. Okay, maybe I wished it was a notch less sweet.

(Photo credit: @tomodachichingoo))

During the weekends, crowd throng the shop for limited quantity Pokeballs (AUD$15) in flavours of vanilla, cherry and chocolate.

So expensive, I know. Note: The Blue-coloured Captain Ball is a higher level Pokeball, and you can only get it in a 1 out of 10 chance random pick.

What mastery. People gotta catch ‘em all!

Textbook Boulangerie Patisserie
274 Botany Rd, Alexandria, NSW 2015
Tel: +61 2 9699 6156
Opening Hours: 7am – 3.00pm (Tue – Fri),7am – 4pm (Sat) 7am – 2pm (Sun)
Google Maps – Textbook Boulangerie Patisserie

Read: Other DFD Sydney Food Entries

Other Related Entries
Adriano Zumbo (Sydney)
The Grounds Of Alexandria (Sydney)
Bourke Street Bakery (Sydney)
Devon on Danks (Sydney)
Black Star (Sydney)

* Follow @DanielFoodDiary on Facebook and Instagram for more food news, food videos and travel highlights. Daniel’s Food Diary paid for food reviewed unless otherwise stated.


Please enter your comment!
Please enter your name here