274 Botany Rd, Alexandria NSW 2015
As I walked into Textbook Boulangerie Patisserie, the smell of freshly baked bread engulfed me. Walking up towards the display counter of a beautiful array of baked goodness, I must have spent a few minutes just ogling the beautiful creations until the shop assistant asked me if I was ready to order. Simply calling them ‘dessert’ is like referring to Michelangelo as ‘only an artist’. These weren’t just desserts. These were edible pieces of art.
After a couple of minutes of deliberation, I settled for the signature Black Truffle Croissant and the Cherry and Coconut Pastry from the “viennoiserie” and the Citrus Green Tea from the sweet treats display.
Textbook Boulangerie Patisserie, as the name suggests, serves up the perfect textbook example of artistically oriented sweet treats. Located in one of the busier roads in trendy Alexandria in Sydney’s inner west, the patisserie is the brainchild of pastry chef John Ralley who has worked with Michelin-starred restaurants in Europe as well as honing his skills in many established restaurants in Sydney.
If you think you know your croissant, think again. The dramatic, black truffle stripes glistening on the impeccably crafted Black Truffle Croissant was a treat for the eyes; the croissant was soft and airy with the slightest hint of sweetness. The truffle cream filling was a delightful surprise. An almost savoury piece of heaven, with the right amount of sugar. I could go back to the store everyday just for one of these!
The limited edition Cherry and Coconut Pastry was pure heaven. It was melt-in-the-mouth goodness with the delicious flaky pastry filled with soft cream and the perfect amount of sweetness.
The delicate, oh-so-pretty Citrus Green Tea mini cake was the perfect mix of sweet and sour; deliciously tart yet sweet and citrusy, the creamy mousse-like texture light and airy and almost like a palate cleanser if shared with another dessert lover!