Just one glance around makes it clear why people make the trip out to Dolcettini Patisserie in Dural. Award-winning ricotta cornettos and chocolate soufflé tarts with raspberry mascarpone jelly and salted caramel compete for attention with stacks of fresh bread, and there is a cluster of Sydney Royal Fine Food Show awards on the wall.
The high ceilings, white walls and sunlight tipping in through the glass frontage create a fresh and modern space – two words that can be applied to the brunch and lunch offerings, too. Standouts include sweet-potato pancakes with sour cream, Portobello mushrooms, tomato and bacon, and Huon salmon on sourdough. All the breads are made with organic flour. The pane di semola, a cross between ciabatta and pane di casa, is a firm favourite, as is the fig, cranberry and raisin loaf.
There are pull-apart pastries big enough to share, such as the ever-popular almond croissant or brioche doughnuts filled with homemade raspberry jam. Slabs of gelato in inspired flavours, and bright stacks of macarons are also on show. Cakes can be made to order – such as the Snickers My Way.
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