Halfway up Cleveland Street (almost at Redfern), macaron master Carlos Heng is making a run for the title of Sydney's best macaron. Originally started from a residential kitchen back in 2010, Heng has been winning fans for a while purveying his colourful patisserie treats at The Grounds of Alexandria markets, Sweet Infinity in The Strand and Poolside Cafe at Andrew Boy Charlton Pool to name a few. But this permanent outlet gives fans a dedicated place to check out Cheng and his team’s technicolour creations.
It's a tiny space sporting little but the simple glass case full of the latest flavours, made daily with flavours inspired by the seasons and year's events. Autumn might see apricot and elderflower, rhubarb and rose, peppermint and black tea, and strawberry vincotto and pink peppercorn.
Premium ingredients such as Callebaut chocolate and Maldon sea salt are used exclusively, alongside native Australian bush food such as lemon myrtle and strawberry gum.
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