Andrew McConnell and the team at Cumulus Inc are embarking on a new culinary adventure: the Pastry Collection. Every month for a year the Flinders Lane diner will debut a new limited-edition sweet, each one inspired by different city around the world, or a Cumulas staff member’s food memory. The pastries will be baked every morning at the Flinders Lane eatery and sold in-store until they run out.
February’s offering is a French classic, the éclair, a bitter dark chocolate version with crystallised violet flowers, inspired by McConnell’s recent visit to Parisian patisserie Stohrer, which first opened in 1730.
In July it will be an Egyptian basbousa cake, a simple square of semolina cake drenched in orange blossom and cardamom syrup. Cameron Maher, Cumulus’s assistant general manager, has fond childhood memories of eating the dish made by his neighbour.
Maher also inspired May’s dessert, a cross between a vanilla custard tart and a lemon meringue pie. He invented it for a dinner party; struggling to choose between the two, he created a hybrid.
In March, a French apple tart will hit the menu, and there’ll be spiced hot cross buns in April. A cannoli piped full of whipped ricotta, flecked with candied fruit will be offered in August, and a fig, blackberry and pine syrup crostata will be available around Christmas time.