Textbook Boulangerie Patisserie
The apple crumble is the firm favourite at Textbook Boulangerie Patisserie. Its picture-perfect dome and glossy-green colour is a clever blend of poached cinnamon apple and apple custard mousse on a base of Speculoos (spiced biscuit) crumble.
It is exemplary of Textbook’s approach to the art of patisserie. Pastry chef John Ralley is committed to recreating classics but with a distinctive modern twist. His Jaffa cake is a sophisticated take on the classic dessert of biscuit with milk-chocolate mousse and sponge spiked with mandarin. His lemon meringue is enlivened by a raspberry compote. The viennoiserie selection of croissants and pain au chocolat is more traditional.
Bread is an equally important part of the business, with baker Steve Anderson creating baguettes à la française with a crackled crust and light-as-a-cloud centre. All-important sourdough is also available.
The pair trained together in the Southern Highlands before going their separate ways. But after a number of years working on various other projects, they both yearned to set up on their own and decided their complementary skills could be put to good use on this new project.
The space seats 20 inside, with a handful of tables outside and there are plans to expand its outdoor seating into the neighbouring courtyard.
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