Le Yeahllow owner Samsky Yeung and pastry chef Steven He were strolling down Coventry Street in South Melbourne one day when they noticed a huge balloon art dog on display in a party store. Fast forward to now, and Le Yeahllow’s signature creation – a white-chocolate balloon puppy cake filled with whipped black tea ganache and sour cherry compote – is an iconic Melbourne dessert.

Their newly-minted shop on Driver Lane is the third in Le Yeahllow’s stable, joining the original location in South Yarra, and a second CBD bakery on Little Collins street.

As well as the puppy cake, this petite spot packs in all of Le Yeahllow’s hits. There’s a surrealist mandarin cake which, Yeung says, was inspired by pastry chef Cédric Grolet of Paris’s La Patisserie du Meurice par Cédric Grolet. And a best-selling mango chiffon cheesecake with fresh mango confit, yoghurt mousse and a sable crumb.

To celebrate the opening of the third store, Le Yeahllow’s launched a range of hyper-realistic creations exclusive to Driver Lane. Le Yeahllow’s Barre de Chocolat is inspired by a viral Dubai chocolate bar and comes in four renditions: original milk, chocolate “yeahllow”, white raspberry and pistachio.