Taste 40 shades of “zumbarons,” — what pastry chef Adriano Zumbo calls his colorful macarons — including, yes, a “Vegemite on Toast” zumbaron, at Adriano Zumbo — where the décor is modeled after Adriano's philosophy on food: that it should be fun, textural, and appealing to the eye and should taste incredible. His decorative pastries like passion fruit tarts, salted caramel “zonuts,” coconut cream lamingtons, and apple maple cheesecake can’t be beat.
When it’s cold outside, Bear’s Paw Bakery, tucked away in the mountains, serves warming pastries, including sticky cinnamon buns, chocolate raspberry and apple cranberry muffins, and cookies and croissants. Bear's Paw is known for its Granny Smith apple pie and carrot cake.
The wait staff at this historic pastry shop, which dates back to 1786, still serves its iconic desserts, including candied violets, cat tongues, and the Eduard-Sacher torte cake from a glass display. Tea biscuits, fruitcakes, chocolates, and other desserts can be purchased in decorative boxes or ordered to-go from Demel’s downstairs pastry shop.
Founded by Max Fichtman and Oded Brenner, Max Brenner invites you to “experience [their] chocolate love story.” Everything on the menu, from fresh fruit and pastries to waffles and cookies, is topped with layers upon layers of melted chocolate. Whether it’s the chocolate hazelnut milkshakes, banana split waffles, or the s’mores fondue, these treats are likely to make you drool.
Nearly every treat at Pastelería Mila is covered in smooth, creamy chocolate — from brownies to pancakes to cupcakes to pies. One of its signature desserts is a thick brownie topped with a glob of dulce de leche drizzled off the sides. And Melia’s hot chocolate, served with steamed milk and a few chocolate bars thrown in, might be the best cup of hot chocolate you’ve ever had.
Traditionally a bread bakery, Panella also bakes gourmet Italian pastries — some of which aren’t made anywhere else — including pistachio cream-filled pastries, sfogliatella, brioche, and mixed berry muffins.
Your sweet tooth is in for a cultural treat at Patisserie Sadaharu AOKI, where Japanese pastry chef Sadaharu Aoki makes cross-cultural creations, like éclairs filled with green-tea custard; macarons filled with Earl Gray cream; and “Japanese smores” made of marshmallow cream, thin chocolate wafers, and azuki red beans. Displayed in glass cases full of rows of colorful macaroons, cakes, and elaborately decorated pastries, Sadaharu’s desserts are almost too extravagant to eat.
Pierre Poilâne’s pâtisserie (the name for a French pastry shop), is famous for its “Punitions,” — small, butter cookies that pair perfectly with tea or coffee — which are named after a game Poilâne’s grandmother used to play with him when he was young. While these cookies are a classic treat, Poilâne’s apple tarts, spoon biscuits, jams, gingerbread, and other sweets shouldn’t be overlooked.
Valhallabageriet, a small pastry shop with seating for just about eight people, is said to serve possibly the best cardamom bun — called “kardemummabulle” in Swedish — in Sweden. The traditional breakfast pastry is baked here with sweet dough, flavored with fresh ground cardamom, and smothered with butter and cream.