Pastry chef Chris Edwards peddles some prime pastries, cakes, biscuits and tarts. He studied under one of the world’s finest pastry chefs, John Huber, and has been continuously shaping and refining his craft for more than 35 years.
Peddling Pastry began as a wholesale business supplying cafes in Bendigo and Daylesford, before adding a retail shopfront in September 2016. This hole-in-the-wall patisserie adjoins start-up incubator Work Space, which supports 40 small businesses in an old hospital site. The patisserie is tucked around the back, with a few stools set along the historic brick facade for catching a few rays while you tear into a croissant. There’s a separate enclosed sitting room for the cooler months if you’d like to linger a while too.
Edwards’ sweet creations are classic in style, harking back to childhood memories, but shaped with finesse. He sources local fruit to top danishes, along with his staples of local eggs, Victorian butter and good-quality flour. These key ingredients translate to baked lemon tarts, Persian love cake, chocolate eclairs, friands, pecan maple tarts and nougat.
The pocket-sized patisserie also makes an excellent cup of coffee using beans from The Little Coffee Co. roastery in the Blue Mountains.
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