S’mores (which stands for “some more”) is a popular sweet treat in the US – but whoever said you need a campfire to enjoy them?! Certainly not Sydney’s newest bakehouse, Banksia Bakehouse!
Banksia Bakehouse’s team of pastry chefs has created the S’Mores croissant – a decadent combination of couverture chocolate ganache, marshmallow, meringue, butter biscuit and Banksia Bakehouse’s special light, flaky, buttery croissant.
Each month, the bakehouse’s team create new croissant varieties to join their traditional-style plain and almond croissants – all made using high quality and mostly local ingredients, including Sydney’s Pepe Saya butter (one of the secrets of their delicious croissants is adding a little more butter than is traditionally used). They perfected their croissant recipe over 15 months of testing different styles – and by combining quality ingredients, time and a texture that’s “just right”. They have created a croissant with a crisp outer shell with fluffy texture inside.
Banksia Bakehouse opened in August 2020 and is rapidly building a strong following for their croissants, pastries, small and celebration cakes and pies. With a mission to become known as Sydney’s best croissanterie and a go-to for the city’s lunchtime crowd, make sure to head in and try some of their amazing croissants and pastries.
Banksia Bakehouse is open Monday to Friday from 7.30am to 4.30pm at Grosvenor Place Piazza, 225 George Street, Sydney.
Instagram and Facebook: @banksiasydney