The Crux & Co. Patisserie

Features

takeaway
bakery

Brace yourself, and your Instagram feed. This is one cafe where the latte art and finger-size eclairs are so cute you’ll be spamming your friends and followers in no time – if that’s your thing.

The Crux and Co sits underneath the swanky Sheraton Melbourne Hotel on Little Collins. It’s the baby sister of the South Melbourne original, also by owner-operator Kevin Li of Lights in the Attic and 3Lives.

A giant, glowing glass cabinet is packed with buttery croissants, delicate cakes, pastries and pies as well as salads and wraps for those wanting a quick grab-and-go lunch. The standout in these shelves is the “crogel” – a croissant-bagel hybrid and the original creation of head baker Louise MK Lee.

There’s no kitchen on site, so food is delivered from South Melbourne twice a day. It’s here that Lee develops next-level cakes lacquered in hues of pomegranate red, lemon-curd yellow and matcha green.

To complement these sweet treats, the team partnered with Five Senses Coffee to develop a house blend of Mexican and Colombian origins. Certified organic tea blends are from Ovvio, and the hot chocolate comes from Mörk in North Melbourne. Bitter yet soothing matcha is from Kyoto, Japan, via supplier Zen Wonders.

Architects EAT (8-Bit, Tetsujin) gave the space a modern patisserie feel with a marble, brass and rose colour palette. To soften the space, walls, shelves and the large communal-table house pots and baskets overflowing with fluoro-green moss and succulents.