Agathé Påtisserie - South Melbourne Market

Agathé Påtisserie - South Melbourne Market
South Melbourne Market, Aisle B

Baked Good: Orange Tea Cake
Should you stay or should you go?: Go. But don't say I didn't warn you.

1. Presentation - 3
2. First bite - 4
3 Texture - 4
4. Flavour - 3
5. How'd it make me feel after - 4
(1 - Not so much. 5 - This is fricking awesome)

This is now the 12th post since I started the blog and one thing I'm starting to notice is just how many bakeries around Melbourne all have the same thing. It has become a little trickier to try find somewhere that is making something even slightly different to everyone else.

And for that reason alone I am excited to share this review. It's something different for me to try. It's not a variation of a flaked pastry, though they do have those as well. Not only did I get the chance to experience something different, I also got some really warm and friendly service which I haven't felt for a little while.

Agathé Patisserie is tucked away in the jungle that is the South Melbourne Markets. Here you will be mesmerised, just like every other person standing in front of the bakery, watching them weave their magic creating deliciousness for you to enjoy.


The bakery is just a hole in the wall, there aren't any tables or chairs and there is more often than not a bit of a line to order from all that is on offer. But it's absolutely worth it. And you can eat while you peruse the rest of the markets.

Agathé Kerr the French Pastry Chef at the Patisserie who has a whole lot of options for you to try. Cakes, danishes, tarts, swirls, croissants of all kinds, breads and rolls. And more often than not, fresh out of the oven.

Today I enjoyed the Orange Tea Cake.

Finding any specific history or origin for the Tea Cake proved to be a little tricky. It seems there are variations across the world. With the Russians and Mexicans enjoying it more as a dough ball covered in powdered sugar. Then the British enjoy it more as a fruit filled bun. And then there's the Americans who know it as more as a biscuit. And in each country it's more of a traditional treat that your grandma's grandma would have enjoyed.

The Orange Tea Cake was subtle in it's orange taste. The sponge was a soft and moist with each slice. The candied orange slice garnishing the cake was a sweet and tangy delight. I enjoyed it with a scoop of vanilla ice cream. But it would be perfect with a spread of butter and a cup of tea.


Overall the bakery itself was lovely. It was great to see them hard at work creating some amazing treats. The service was soft and friendly and they almost excited to share their product with you. The Orange Tea Cake was delicious and worthy of every bite I took. And rumour has it they are about to set up shop in the Royal Arcade, Melbourne CBD.

4 out of 5.

Rusica Sourdough - Fitzroy

Rustica Sourdough
402 Brunswick Street, Fitzroy

Baked good: Cherry and Chocolate Cronut
Should you stay or should you go?: Go, but don't rush.

1. Presentation - 4
2. First bite - 3
3 Texture - 4
4. Flavour - 3
5. How'd it make me feel after - 3
(1 - Not so much. 5 - This is fricking awesome)

I've had a few things accompany my long black on its plate to my table. Things like chocolates, or small biscuits. But this is possibly the weirdest thing I have ever encountered, a slice of lemon.

Not that that's any reason to not head down to Rustica. It's otherwise normal.

The cafe is on the amongst the hustle and bustle of Brunswick Street where you can sit and watch just about every different style of fashion walk past.

The cafe isn't too big, but it wasn't too busy to be a problem. The staff were friendly though not overly helpful. When I was gobsmacked by the delicious treats on offer I wasn't guided through their range, rather told to have a look through. Maybe I expect too much when it comes to customer service.

Aside from the sweet pastries, muffins and treats you can find bread of all sorts and fresh sandwiches and rolls.

I didn't have to wait too long before my treats were in front of me. Lemmon and all.

This review I branched out from purely baked goods to that of the fried kind. Opens up a few doors for me to try some different things.

The Cronut itself is new to the bakery and desert world originating in 2013 by Chef Dominique Ansel as per the Cronut 101. Chef Ansel originated from France, as all good pastry Chef's do, though currently has a Bakery in New York.

The Cronut uses a similar pastry to that of a croissant. First the pastry is left to puff up then it's friend. From there the Cronut gets covered in sugar and filled with happiness.

I had the cherry and chocolate cronut. It had perfect layers pastry similar to a croissant but a tad thicker. The layers were crispy, sweet and buttery. Sometimes, but not often the chef gets a little excited with filled pastries, putting so much inside that it oozes out when you take a bite. But there was just the right amount of chocolate mouse with a bitter cherry taste in this cronut.

Not sure that the garnish of a purple sponge was necessary. I don't feel it added to the beauty of it. And it certainly didn't add any taste.

It was tasty though the bitter cherry wouldn't be something I'd rush to taste again. I'm more of a sweet cherry kinda guy.

Overall the atmosphere was great helped by a sweet soundtrack of a lot of my favs. The cafe itself was fresh, clean and open. But despite the flat service, the coffee was good. Mind you I still have no idea what the lemon was for with my coffee. The waitress took it away after my first sip anyhow.

3 out of 5.