Madame & Yves
After two decades spent making desserts in other chefs’ kitchens, in 2019 pastry chef Yves Scherrer finally opened his own spot. Madame & Yves is a pretty pastry and ice-cream haven that’s all white-tiled walls and touches of pastel pink, in what was formerly Clovelly Road’s Sweet Kiss Cake Shop for 30 years.
Cherrer began training at the age of 16 under one of France's most respected pastry chefs. He ended up in Luxembourg, then moved to Ireland, then Canada, then Missouri in the US. While there he found himself at the Saint Louis Club, in charge of viennoiserie and croissants at one of America's most exclusive private diners, frequented by current and former US presidents including Barack Obama. It's also where he met his wife Jennifer, aka Madame.
In the 10 years since, he’s spent time in some of Australia’s best kitchens: Melbourne’s Kisume; Sydney’s Sake, where he created his dragon-egg dessert; and fine diner Est, where, under chef Peter Doyle, his gluten-free orange and chocolate cake was born. At Ananas Bar & Brasserie his salted-caramel eclairs came out of the oven for the first time. He also found time to lecture at Le Cordon Bleu, work as a pastry consultant for businesses around the world, and lead the award-winning Australian team at the World Pastry Cup.
At Madame & Yves you’ll find a lot of things he’s done before, including his signature creations (including the dessert egg), and a lot of eclairs he tells us. There are lemon tarts, gluten-free chocolate cakes, croissants – including a raspberry-almond version that has a surprising, subtle tartness from the berries – and a take on the croque monsieur, made using croissant instead of bread.
There are also travel cakes, plain cakes and brioche – all presented in perfect lines behind a glass counter that’ll draw you in the second you enter. You can also choose from a selection of house-made ice-creams.