Agathé Pâtisserie

Agathe Kerr trained at L’École de Boulangerie et de Patisserie in Paris, and later at established Paris institution Pâtisserie Lenôtre, where Melbourne dessert master Adriano Zumbo also learned his trade. Then she came to Melbourne to set up her first permanent outlet.

A market stall is the perfect location for her baking ethos: All good things are pure and simple. Provers, ovens and decorating benchtops push the pastries (and the lines) to the front of the dual stallfront, emulating a typically French boulangerie, where there is little space for lingering, and the artfully crafted pastries are the piece de resistance.

Bicolour croissants in pistachio and coffee colours form racing stripes on the counter, the flavoured pastry layered delicately to expose a strip of colour every few folds. Cruffins filled with Nutella or salted caramel are piped fresh to order and only available on the weekends.

The croissant selection is extensive and untraditional. Alongside the plain Parisian crescents are pandan or matcha alternatives, filled with an almond and red bean paste. Or opt for a savoury smashed-avocado croissant with feta, or a savoury danish.