Celebrate the cooler months at Baker Bleu

Baker Bleu is embracing the chill of the cooler months by introducing a delightful range of seasonal baked goods that promise to warm hearts and tickle taste buds. The star attractions include a reimagined Portuguese custard tart and an exquisitely crafted cinnamon scroll, both expertly baked by Baker Bleu’s dedicated team. With their signature laminated sourdough pastry enveloping a sumptuous custard mixture, the custard tarts have become an instant hit, flying off the shelves since they debuted as a winter bestseller. “Sourdough is our signature and so we wanted to bring our own spin on the classic custard tart. The result is something between the popular Portuguese pastel de nata and Chinese egg tart with a Baker Bleu touch,” comments baker and owner Mike Russell. The overwhelming demand saw these tarts quickly garnering a loyal following, a testament to their irresistible appeal. Complementing the custard tarts is the iconic cinnamon scroll, executed to perfection by Baker Bleu’s talented pastry chefs from Melbourne and Sydney. Made with Wholegrain Milling flour sourced from New South Wales, their proven yeasted dough is layered generously with Copper Tree Farms butter and cinnamon sugar, and finished with a luscious sour cream and cinnamon icing. This delightful treat pairs beautifully with a weekend coffee or a cozy catch-up with friends over baked goodies. “We’re excited for these products to land with our customers, new and returning, as they really showcase the talent and creativity of our pastry chefs and are the perfect comforting pick-me-up on these colder days,” adds Mike Russell…. Read More