Don’t Lose Your Temper isn’t named as a cautionary reminder to keep your angry outbursts in check, but its caution is about something that’s just as difficult to control – a chocolate temper.

Tempering is a technique that distributes cocoa butter evenly in melted chocolate before it sets. This is what achieves that distinctive, even “chocolatey” taste and smooth mouth-feel – and the ideal snap when you bite into it – while also ensuring its glossy appearance.

The cafe and patisserie’s co-owners, Anthony Hart and Michael Furness, met when Furness was a “newbie” at Vue de Monde, and Hart was the fine diner’s head pastry chef. In 2013, Hart opened Don’t Lose Your Temper as a wholesale pastry business, Furness joined in 2016 as a co-owner.

In 2018, the two opened a shopfront for the business. Don’t Lose Your Temper now works double time. To customers who happen upon it, it’s a pastry-focused cafe, which also has a small range of house-made sandwiches and toasties, and croissants from Cobb Lane. There’s also a serious coffee and hot-chocolate offering.

For wholesale clients, the space is a showroom for products they’d otherwise only see online. Bestsellers include a green-and-red-rhubarb cheesecake and coconut caramel slices. The pricing is also competitive – the most you’ll pay for a cake, mousse, eclair or tart is $8.50. Almost everything that’s available wholesale can be bought in store, and Hart and Furness are constantly rotating new creations, using the store as a test kitchen for eventual wholesale products.