The front counter at Mschief, run by Adelle Ly, is split into the super indulgent, and the healthy delicious.
However, every single one of the cakes here, regardless of which side of the counter it sits on, is made with around 40 per cent less sugar than they might have at more traditional bakeries and cafes. All the sugar used is palmyra, which comes from a palm tree and all the fruit used is fresh. The fit-out here is cosy but nondescript, like an upmarket international cafe chain.
Aside from the Indonesian-spiced carrot cake and the loaf-shaped chocolate croissants Ly gets from Koi Dessert Bar, there are some unconventional ideas. The all-day brunch menu lists a congee-inspired porridge that’s been cooked in bone broth and is brought to the table topped with bacon, furikake (a Japanese seaweed and sesame seed seasoning) and an egg soft enough to mush with a spoon.
Also found in the dessert counters are bakery favourites such as banana and pear bread, spiced ginger and walnut cakes and strawberry and yoghurt tarts.
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