Home Croissanterie is dedicated to the art of viennoiserie. That is, French-style pastries made by laminating each layer of dough with butter, then folding one on another to create a “honeycomb” effect. It took owner Ben Lai three years to learn, mainly during uni holidays while studying computer science. He also did training stints at Noma in Copenhagen, and Sydney's Quay.
Lai’s most popular creation is the bacon maple – a pastry scroll layered with streaky bacon from Emilio’s Butcher in Rozelle, then glazed on both sides with maple and sprinkled with Olsson’s red gum-smoked salt. The most decadent of the sweet pastries is the almond vanilla cream: crème brulee (based on a Quay recipe) dotted with slivered roasted almonds oozes over the top, while a muscovado frangipane sweetens the inside, and a honey syrup is drizzled over the outside.
Finding the right coffee to match his beautiful creations was essential. Lai spent three weeks tasting at every roastery in Sydney, and ultimately decided on Single O. The house brew is Single O’s signature Reservoir, with rotating single origins also available.
The tranquil, cave-like spot features a Nordic design by Sydney’s Guru Projects, inspired by Lai’s time in Copenhagen. Centre stage are the pastries, displayed in a glass display atop a curved bar. There’s outdoor seating beneath white umbrellas for around 20 people, well warmed by afternoon sunshine. Laid-back, jazzy tunes provide the soundtrack.
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