Dulcet Cakes and Sweets
Burwood patisserie Dulcet Cakes and Sweets is doing something a bit different to Sydney’s other dessert innovators – focusing on health. Vivienne Li, one of Dulcet’s pastry chefs and co-owners, says they’ve cut down on sugar and use ingredients typically found in Asian sweets.
A black-sesame mousse with a matcha and red-bean centre is nutty and tahini-like due to freshly ground black-sesame paste. The matcha-sponge roll uses high-grade Marukyu Koyamaen green-tea powder and is far from cloying – it’s delicately bitter, earthy and fluffy.
Dulcet’s signature creation is a good example – a 20-layer crepe cake (literally 20 layers of crepes and chocolate-caramel sauce). The idea for it, and most of the smaller treats, comes from Dulcet’s other half, ex-Quay pastry chef Juno Zhu.
Li focuses on the bigger cakes, those towering wedding celebrations in the window. Most orders for those are done by consultation, Li says.
Dulcet is Li and Zhu’s first venue. Like many of Sydney’s other new patisserie-cafes, it has also put a lot of care into the in-store experience. Coffee uses Little Marionette beans and the tea from Sydney tea-maker Tippity. The store fit-out is soft and clean with floral-inspired feature walls and some equally colourful handcrafted Chinese plates.
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