Dolcettini Patisserie is full of commitment desserts: the kind that are too good not to see through to the end, even when you’re stuffed. Award-winning ricotta cornettos and chocolate soufflé tarts with raspberry mascarpone jelly and salted caramel compete for attention with stacks of fresh bread. Just one glance makes it clear why people make the trip out to the Dural patisserie – just in case the cluster of Sydney Royal Fine Food Show awards on the wall weren’t enough of a hint.
Owner and head chef, Frank Gulisano opened the patisserie-cafe in 2012 with his wife, Bianca, baking for the public and on a wholesale basis. The high ceilings, white walls and sunlight tipping in through the glass frontage create a fresh and modern space – two words that can be applied to the brunch and lunch offerings, too. Standouts include sweet-potato pancakes with sour cream, portobello mushrooms, tomato and bacon, and Huon salmon on sourdough.
If it’s sweet treats you’re chasing there are pull-apart pastries big enough to share, such as the ever-popular almond croissant or brioche doughnuts filled with homemade raspberry jam. Away from the pastry trolley sit slabs of gelato in inspired flavours, and bright stacks of macarons. Gulisano and team also create cakes (made to order) that are as delicious as they are unique, such as the Snickers My Way.
Locals invariably leave with a coffee and a loaf of bread. All the breads are made with organic flour. The pane di semola, a cross between ciabatta and pane di casa, is a firm favourite, as is the fig, cranberry and raisin loaf.
Q North Building 10/829 Old Northern Rd, Dural
(02) 9653 9610
Tues to Fri 7am–4pm