CO

NTENT

SWelcome ................................................................................................................................ 2

Individual Desserts ................................................................................................. 3

Dessert Pops ....................................................................................................................... 8

Dessert in Cups ............................................................................................................. 8

Cakes and Gateaux ........................................................................................ 9

Logs and Bar Cakes.......................................................................................13

Mini Boutique ...............................................................................................................14

Tarts ...................................................................................................................................................15

Slab Cakes .........................................................................................................................19

Patisserie .................................................................................................................................23

Petit Fours .............................................................................................................................26

Bakery Items ...................................................................................................................27

Biscotti .........................................................................................................................................30

Cupcakes ............................................................................................................................31

Savoury Bakery Items ..................................................................................32

Chocolates .......................................................................................................................34

Decorations .....................................................................................................................35

Contact ...................................................................................................................................36

INDIVIDUAL DESSERTS

CAKES & GATEAUX

TARTS

SLAB CAKES

PATISSERIE

BAKERY ITEMS

CHOCOLATE ITEMS

Product Code

Units Per Pack

Shelf Life (in chilled condition)

Size

Weight

Gluten Free

WELC

OME

2

Since 1985, Continental Patisserie has been committed to creating and delivering patisserie and bakery items of a world class standard.

Served in the finest hotels and event venues across Australia, we strive to create products that set us apart in both look and taste.

Utilising inspiration and recipes from around the world, our range offers a diverse selection of goods, from hand-crafted, traditional favourites to trend-leading flavour combinations.

All however, are unified through our commitment to time-honoured methods with each item prepared from scratch, using only the finest, freshest ingredients and finished with meticulous presentation.

HACCP accredited, we are committed to service excellence, delivering our goods on time and in pristine condition.

Baking around the clock at our fully equipped 3000sqm facility in Sydney, we also have the capacity to process orders placed up to 3.30pm for next day delivery.

We even supply a premium selection of garnishes and sauces that complement our extensive range so as to take all the hard work out of creating a show stopping patisserie offering.

Is it art or food? Our desserts are both.

Jian YaoJian Yao Managing Director

Continental Patisserie Factory, Silverwater, Sydney, Australia

INDIV

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3

Dark & White Chocolate Charlotte

INDIV

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4

DARK & WHITE CHOC CHARLOTTEBitter dark and velvety white chocolate mousse encased in almond biscuit on a sweet sponge base.

ICHDW 60x40mm

24 units 100g

3 days

APP L E P I E ( L A T T I C E TOP )Gently spiced apple pieces fill a crisp shell with the lattice pastry allowing the inviting aroma of cinnamon to escape.

IAP 100mm

1 unit 260g

3 days

APP L E R H U B A RB CR UMB L EApple and rhubarb compote flavoured with cinnamon, in a sweet vanilla pastry shell topped with traditional crumble.

ICAR 80x30mm

12 units 180g

3 days

BA K ED B E R R Y CH E E S ECAK EA creamy New York-style cheesecake is set atop a biscuit base and topped with mixed berries.

IBCC 80x40mm

8 units 145g

3 days

CARAME L I AA decadent chocolate pastry shell filled with chocolate mousse and topped with caramelia orange ganache.

ICAM 96x40mm

12 units 100g

3 days

CHOCOLA T E T A S T E P L A T EThree delicate tastings; chocolate caramelia triangle, caramel milk choc and white chocolate mousse.

ICTP 120x40mm

1 unit 75g

3 days

F LOUR L E S S CHOCOLA T E WAV EA rich flourless chocolate cake base with a baked chocolate mousse centre, enveloped with chocolate mousse.

ICFW 80x30mm

18 units 50g

3 days Gluten Free

WH I T E CHOCOLA T E & B A I L E Y SA silken white chocolate cream envelopes a rich Baileys and coffee creme brulee centre atop sponge.

IWCM 60x40mm

24 units 110g

3 days

INDIV

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5

CREME B R U L E E I N T A R T S H E L LSilken custard in a crisp pastry shell.Or for a gluten free version we can fill your own ramekin - Code ICRB.

ICRBS 95mm

1 units 130g

7 days

CHOCOLA T E T H R E E WA Y SA chocolate tart shell filled with chocolate custard with bitter chocolate mousse and a truffle shell.

ICTW 80mm

12 units 130g

3 days

DE S S E R T OPER ALayers of hazelnut biscuit jaconde, coffee cream and ganache, garnished with a macaron and musical score.

IOP 60x40x70mm

24 units 140g

3 days

HOT & S P IC Y CHOCOLA T EA spiced chocolate cake topped with a vanilla macaron, aniseed chocolate truffle and chilli chocolate mousse.

IHS 58mm

24 units 130g

3 days

L I M E , G I NGER & CHOCOLA T EA milk chocolate mousse infused with lime and ginger on a sable base, topped with a lime jelly ball.

ILGMC 120x30x40mm

18 units 120g

3 days

MANGO & COCONUT CHARLOTTEA fresh mango and coconut bavarois is encased in almond biscuit, topped with mango jelly and set atop sponge.

ICHMC 60x40mm

24 units 100g

3 days

GOLD CHOCOLA T E TOWERIndulgent chocolate marquise and mousse encased in a gold and chocolate shell.

ICMT 60mm

12 units 160g

3 days

PA N N A COT T A L I M EA silken, smooth interpretation of the Italian classic, delicately flavoured with just a hint of lime.

ILPC 50x70mm

20 units 130g

3 days Gluten Free

INDIV

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PAN N A COT T A P A S S IO N F R U I TA silken, smooth interpretation of the Italian classic, delicately flavoured with exotic passionfruit.

IPPC 50x70mm

20 units 130g

3 days Gluten Free

PA N N A COT T A V A N I L L AA silken, smooth interpretation of the Italian classic, delicately flavoured with vanilla for a versatile dessert base.

IVPC 50x70mm

20 units 130g

3 days Gluten Free

PRA L I N E & CARAME L CONECreamy milk chocolate praline mousse is combined with caramel cream then set atop a hazelnut sponge base.

ICPC 110x70mm

15 unit 150g

3 days

R A S PB E R R Y , L YCH E E T A R TVanilla pastry filled with raspberry lychee compote and almond butter crumble, topped with raspberry decor.

IRLT 102x46mm

12 units 120g

3 days

R ICOT T A , GRA ND MAR N I E R CH E E S ECAK ERicotta cream flavoured with Grand Marnier, centred with blood orange jelly and sweet cherry on a crisp biscuit base.

IRCC 70x50mm

11 units 120g

3 days

S T I C K Y D A T E P UDD I NGA traditional version of date-filled sponge that is redolent with spice and best served with butterscotch sauce.

IPSD 70x70mm

20 units 120g

3 days

S UMMER B E R R Y P UDD I NGA lighter, fruit-based pudding sees mixed berries encased in bread soaked in a vibrant and enticing berry coulis.

IPSB 70x70mm

20 units 135g

7 days

T I R AM I S U CHAR LO T T EA rich and creamy traditional Italiandessert combining mascarpone cheese and espresso coffee on a sponge base.

ICHTS 60x40mm

24 units 110g

3 days

INDIV

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TROP ICA L CH E E S ECAK EA vanilla shortbread base filled with passionfruit cheesecake and topped with passionfruit glaze.

ITPCC 102x46mm

11 units 110g

3 days

APP L E & S A L T Y CARAME L T A R TVanilla shortbread filled with caramel frangipane, topped with salty caramel and a caramelised apple block.

IACT 71mm

12unit 125g

3 days

Y U Z U C I T R U S T A R TVanilla shortbread filled with citrus frangipane topped with a citrus compote and yuzu mousseline.

IYZT 102x46mm

12 units 120g

3 days

R A S PB E R R Y CHOC FONDA N TA molten centre of rich and indulgent raspberry gently flows from this moist and moreish pudding.

ICHFR 70x50mm

8 units 160g

3 days

ORA NGE CHOC FONDA N TA molten centre of rich and indulgent orange gently flows from this moist and moreish pudding.

ICHFO 70x70mm

8 units 160g

3 days

“We offer a full range of finishing touches including sauces, chocolate decor,

tuile and toffee.”

Chocolate Decor page 35

CHOCOLA T E FONDA N TA molten centre of rich and indulgent chocolate gently flows from this moist and moreish pudding.

ICHF 80x50mm

8 units 140g

3 days

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CHOCOLA T E D E S S E R T C UPIndulgent chocolate mousse layered with raspberry jelly and topped with dark chocolate ganache.

MBPS

1 unit

3 days

30mm

75g

T ROP ICA L D E S S E R T C UPExotic pineapple, banana and passionfruit bring a touch of the tropics to this refreshing dessert.

MBPCU

1 unit

3 days

30mm

65g

Gluten Free

CARAMEL COFFEE DESSERT CUPLayers of coffee and caramel mousse are enlivened with the playful crunch of caramel popcorn.

MBPTU

1 unit

3 days

30mm

60g

CARAMEL DREAM DESSERT POPPraline mousse that has been rolled in hazelnut surrounds a chocolate crunch centre.

DPCR

1 unit

3 days

60mm

35g

CHOC CRUNCH DESSERT POPChocolate crunch and dried fruit pieces have been mixed through melted chocolate and dusted with gold.

DPCC

1 unit

3 days

60mm

35g

ALMOND FRU IT DESSERT POPFlecks of chocolate and orange are mixed through an almond and orange flavoured sponge.

DPAF

1 unit

3 days

60mm

35g

DESS

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CAKES

& G

ATE

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9

White Chocolate & Berry Cake

CAKES

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10

WH I T E CHOCOLA T E & B E R R Y 7 ”A rich white chocolate mousse envelopes a red berry centre with the beautifully presented cake finished with a tinted white chocolate spray.

GWCB7 3 days 730g

1 unit 180x50mm

BA K ED B E R R Y CH E E S ECAK E 7 ”A moist and rich baked cheesecake in the New York style, topped with a scattering of mixed berries all set atop a biscuit base.

GCCB7 3 days 940g

1 unit 180x40mm

B E R R Y D E L IGH T 7 ”Mixed berry mousse with a vanilla creme brulee centre, encased with a fruity almond biscuit base and topped with berry jelly.

GBD7 3 days 1000g

1 unit 180x40mm

BA N A N A , P I N E A PP L E & CARAME L 7 ”Moist banana and pineapple cake sandwiched with caramel and enveloped in a silken caramel milk chocolate mousse.

GBP7 3days 1000g

1 unit 180x40mm

B L ACK FORE S T 7 ”A classic interpretation of chocolate mousse with sour cherries and kirsch syrup-soaked chocolate sponge, finished with fresh cream and chocolate shavings.

GBF7 3 days 1000g

1 unit 180x60mm

CHOCOLA T E H A V E N 7 ”A dense, bitter chocolate mousse is enlivened with a layer of crunch, positioned atop a mud cake base and enrobed in the finest dark chocolate.

GCH7 3 days 1100g

1 unit 180x40mm

L E MON & B A S I L W I T H S T R AWBERR Y 7 ”A fruity strawberry jelly layer is enveloped in zesty lemon cream that has been enlivened with basil - all atop an almond crunch base.

GLB7 3 days 1000g

1 unit 180x50mm

T I R AM I S U 7 ”A rich and creamy take on the classic Italian dessert combining mascarpone cream with a coffee brulee centre on a sponge base.

GTS7 3 days 880g

1 unit 180x40mm

T R I P L E CHOCOLA T E 7 ”Three layers of chocolate sponge moistened with rum syrup, filled with dark, white and milk chocolate mousse and coated with chocolate ganache.

GTC7 3 days 1230g

1 unit 180x70mm

CAKES

& G

ATE

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11

T ROP ICA L P A R AD I S E 7 ”Coconut mousse with a layer of passionfruit and diced tropical fruit compote on coconut dacquoise base topped with mango jelly.

GTP7 3 days 850g

1 unit 180x40mm

APP L E , P R U N E & WA L N U T 7 ”A dense almond meal cake, dotted with apple comes fully iced and topped with a generous butter crumble of prune, apple and walnut.

GAP7 3 days 930g

1 unit 180x60mm

YOGHUR T & CARROT 7 ”A moist carrot cake is topped with a flavourful dried fruit and yoghurt cream with the whole cake encased in a muesli tuile.

GYC7 3 days 835g

1 unit 180x40mm

OPERA SQUAR E 8 ”Layers of hazelnut biscuit jaconde, coffee cream and ganache, garnished with the iconic image of one of Sydney’s most enduring landmarks.

GOPR 7 days 1500g

1 unit 200x40mm

T I R AM I S U 9 ”A rich and creamy take on the classic Italian dessert combining mascarpone cream with a coffee brulee centre on a sponge base.

GTS9 3 days 1200g

1 unit 220x40mm

T R I P L E CHOCOLA T E 9 ”Three layers of chocolate sponge moistened with rum syrup, filled with dark, white and milk chocolate mousse and coated with chocolate ganache.

GTC9 3 days 1500g

1 unit 220x70mm

T ROP ICA L P A R AD I S E 9 ”Coconut mousse with a layer of passionfruit and diced tropical fruit compote on coconut dacquoise base topped with mango jelly.

GTP9 3 days 1440g

1 unit 220x40mm

B L ACK FORE S T 10 ”A classic interpretation of chocolate mousse with sour cherries and kirsch syrup-soaked chocolate sponge, finished with fresh cream and chocolate shavings.

GBF10 3 days 2400g

1 unit 220x60mm

CHOCOLA T E T R U F F L E 10 ”A dense and sinful creation of the finest bitter chocolate, layered with biscuit jaconde, enrobed with chocolate ganache and decorated with truffles.

GCT10 3 days 2700g

1 unit 250x70mm

CAKES

& G

ATE

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12

DEV I L S FOOD CAK EA traditional take on this classic creation sees moist chocolate cake paired with a rich chocolate ganache and decorated with chocolate crunch.

GDF10 3 days 2700g

1 unit 250mm

F LOUR L E S S CHOCOLA T E CAK EAlmond meal and the finest chocolate work together to form this dense, rich, moist and gluten free cake that is finished simply with a dusting of cocoa.

GFC10 3 days 2100g

1 unit 250mm Gluten Free

PAV LOVA DR E S S EDA crisp shell pavlova finished with fresh cream and topped with a selection of luscious seasonal fruits and chocolate curls.

GPV10 3 days 2000g

1 unit 250mm Gluten Free

PAV LOVA S H E L LA crisp outer shell with a sweet and soft interior that is presented ready to be dressed and finished in a variety of ways.

GPVS10 7 days 650g

12 units 250mm Gluten Free

BA K ED CHE E S ECAK E 10 ”A New York-style baked cheesecake set atop a biscuit base presented plain, giving endless options for finishing and presentation.

GCCB 3 days 2300g

1 unit 250mm

BA K ED B E R R Y CH E E S ECAK E 10 ”A moist and rich baked cheesecake in the New York style, topped with a scattering of mixed berries all set atop a biscuit base.

GCCB10 3 days 2280g

1 unit 250mm

PA S S IO N F R U I T CH E E S ECAK E 10 ”A silken, smooth cold-set cheesecake set atop a biscuit base and finished with an enticing layer of passionfruit jelly.

GCCPF 3 days 2600g

1 unit 250mm

R A S PB E R R Y CH E E S ECAK E 10 ”A silken, smooth cold-set cheesecake set atop a biscuit base and finished with an enticing layer of raspberry coulis jelly.

GCCRS 3 days 2400g

1 unit 250mm

CHOC RA S PB E R R Y CR U NCH LOG A layer of dense raspberry jelly and a base of chocolate sponge is surrounded by rich chocolate mousse and finished with ganache and raspberry crunch pieces.

LGCR 3 days 800g

1 unit 350x60mm

CAKES

& G

ATE

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13

APR ICOT E S P R E S SO LOGA delicious pairing of rich espresso cake with apricot brulee surrounded with espresso mousse and topped with jaconde.

LGAE 3 days 770g

1 unit 350x60mm

E XO T IC CARAME L LOGLayers of caramel jelly and coconut mousse surrounded by coconut jaconde then decorated with lightly toasted coconut.

LGTC 3 days 700g

1 unit 350x60mm

A L MOND L EMON & BOY S E N B E R R Y LOGBoysenberry and almond cake filled with lemon curd surrounded by lemon mousse and decorated with daubs of fruit jelly.

LGAL 3 days 800g

1 unit 350x60mm

R A S PB E R R Y L AM I NG TON D E S S E R T B A RA contemporary take on an old family favourite; raspberry jelly and vanilla sponge decorated with coconut.

LGBRL 3 days 700g

1 unit 380x70mm

ROCK Y ROAD D E S S E R T B A RAn indulgent treat incorporating fine dark chocolate, cranberries, marshmallow, pistachios, plum, dried apricot and sponge pieces on a crisp biscuit base.

LGBR 3 days 970g

1 unit 380x70mm

G I A ND U J A CHOCOLA T E B A RLayers of dark chocolate and praline mousse with a rich hazelnut chocolate cake base coated in luxurious chocolate ganache.

LGBG 3 days 980g

1 unit 380x70mm

S A L T Y CARAME L & S A F F RON A PP L E B A RDelicate caramel mousse surrounds exotic saffron-laced apple which sits on a bed of hazelnut sable with the log then enrobed with a caramel ganache.

LGBC 3 days 1000g

1 unit 380x70mm

WH I T E CHOCOLA T E & ORA NGE B A RA smooth and delicate white chocolate mousse with zesty orange jelly on a pistachio biscuit base with pistachio crumb.

LGBW 3 days 840g

1 unit 380x70mm

YOGHUR T , L YCH E E A ND R A S PB E R R Y B A RYoghurt mousse surrounds layers of both raspberry and lychee compote positioned atop an almond cake base for fresh appeal.

LGBY 3 days 830g

1 unit 380x70mm

CAKES

& G

ATE

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14

M I N I - BOU T IQ U E AFrom left: Coffee Walnut Slice, Mixed Berry Charlotte, Apricot Almond Tart, Jaffa Chocolate, Pistachio Dome, Baked Passionfruit Cheesecake.

MBA 3 days

30 units 1300g

M I N I - BOU T IQ U E BFrom left: Plum Crumble Tart, Salty Caramel Sticky Date, Red Currant Ball, Green Tea Sponge, Praline Choux Bun, Flourless Chocolate Square.

MBB 3 days

30 units 1200g

M I N I - BOU T IQ U E CFrom left: Lime Gingermilk Chocolate, Coconut Mango Sago, Raspberry Almond Slice, Lemon Meringue Tart, Opera Slice, Cherry Choux Bun.

MBC 3 days

30 units 1400g

M I N I - BOU T IQ U E DFrom left: Caramelised Nut Tart, Raspberry Crunch Dome, Tiramisu Pyramid, Praline Ball, Passionfruit Breton Shortbread, Mango Charlotte.

MBD 3 days

30 units 1170g

M I N I - BOU T IQ U E CUPCAK E P ACKFrom left: Vanilla, Choc-Coffee Mocha, Blueberry and Lavender, Raspberry, Zesty Lemon and Chocolate Fudge.

PICCMB 3 days

36 units 1300g

MINI

BOUT

IQUE

TARTS

15

Strawberry Tart 10”

TARTS

16

APP L E P I E L A T T I C E ( S T R A IGH T S I D E ) 10 ”Gently spiced apple pieces fill a crisp, straight sided shell with the lattice pastry allowing the inviting aroma of cinnamon to escape.

TAAP 3 days 2700g

1 unit 250mm

APP L E T A R T 10 ”Apple pieces are set into a sweet cream filling flavoured with vanilla and baked until just set for a delicate, French-inspired dessert.

TAAT 3 days 1200g

1 unit 250mm

BA K ED L EMON L I M E T A R T 10 ”A rich filling of sweet cream heightened with fresh and zesty lemon and lime is baked into a deep dish tart shell that remains crisp and light.

TBLL 3 days 2200g

1 unit 250mm

L E MON M E R I NGU E P I E 10 ”A deep sided tart shell is filled with zesty lemon curd and topped with a dense cloud of sweetened, lightly toasted meringue.

TALM 3 days 2500g

1 unit 250mm

L E MON T A R T 10 ”A delicate, just set filling of lemon curd fills a sweetened pastry shell. Serve with fresh cream and decorate with chocolate decor or fresh berries.

TALE 3 days 1100g

1 unit 250mm

M I X E D F R U I T T A R T 10 ”A sweet tart shell is lined with chocolate then filled with patisserie cream before being topped with a selection of exotic fruits and shards of chocolate.

TAMF 3 days 2100g

1 unit 250mm

P E A R A ND A L MOND T A R T 10 ”Pear halves are set into a sweet almond cream filling and baked in a crisp tart shell for an Alsace-inspired creation.

TAPA 3 days 2100g

1 unit 250mm

P ECA N T A R T 10 ”A dense filling of chewy toffee caramel is filled with pieces of lightly toasted pecan nut for a classic take on this family favourite.

TAPC 3 days 1400g

1 unit 250mm

S T R AWBERR Y T A R T A sweet tart shell is lined with chocolate then filled with patisserie cream before being topped with a selection of lightly glazed strawberries.

TASB 3 days 1750g

1 unit 250mm

TARTS

17

PORTUGUESE TARTA traditional version of this worldwide favourite combines flaky pastry with silken custard.

TIPO 55mm

20 units 65g

SWE E T S H E L L S

MINI ROUND TS4001 40mm 144 units 8.5g

MINI SQUARE TS4002 33mm 144 units 7.0g

MINI RECTANGLE TS4003 47mm 144 units 7.0g

MINI TRIANGLE TS4004 44mm 144 units 6.0g

MEDIUM ROUND TS6001 55mm 60 units 13.0g

MEDIUM SQUARE TS6002 50mm 60 units 14.0g

MEDIUM RECTANGLE TS6003 71mm 60 units 14.5g

MEDIUM TRIANGLE TS6004 65mm 60 units 12.5g

LARGE ROUND TS8001 80mm 36 units 27.0g

LARGE SQUARE TS8002 71mm 36 units 28.0g

LARGE RECTANGLE TS8003 100mm 36 units 27.0g

LARGE TRIANGLE TS8004 96mm 36 units 26.0g

S A VOUR Y S H E L L S

MINI ROUND TS4001S 40mm 144 units 8.5g

MINI SQUARE TS4002S 33mm 144 units 7.0g

MINI RECTANGLE TS4003S 47mm 144 units 7.0g

MINI TRIANGLE TS4004S 44mm 144 units 6.0g

MEDIUM ROUND TS6001S 55mm 60 units 13.0g

MEDIUM SQUARE TS6002S 50mm 60 units 14.0g

MEDIUM RECTANGLE TS6003S 71mm 60 units 14.5g

MEDIUM TRIANGLE TS6004S 65mm 60 units 12.5g

LARGE ROUND TS8001S 80mm 36 units 27.0g

LARGE SQUARE TS8002S 71mm 36 units 28.0g

LARGE RECTANGLE TS8003S 100mm 36 units 27.0g

LARGE TRIANGLE TS8004S 96mm 36 units 26.0g

CHOCOLA T E S H E L L S

MINI ROUND TS4001c 40mm 144 units 8.5g

MINI SQUARE TS4002c 33mm 144 units 7.0g

MINI RECTANGLE TS4003c 47mm 144 units 7.0g

MINI TRIANGLE TS4004c 44mm 144 units 6.0g

MEDIUM ROUND TS6001c 55mm 60 units 13.0g

MEDIUM SQUARE TS6002c 50mm 60 units 14.0g

MEDIUM RECTANGLE TS6003c 71mm 60 units 14.5g

MEDIUM TRIANGLE TS6004c 65mm 60 units 12.5g

LARGE ROUND TS8001c 80mm 36 units 27.0g

LARGE SQUARE TS8002c 71mm 36 units 28.0g

LARGE RECTANGLE TS8003c 100mm 36 units 27.0g

LARGE TRIANGLE TS8004c 96mm 36 units 26.0g

“All our tart shells are made using only the finest

ingredients including couverture chocolate and

pure butter”

TARTS

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CHOCOLA T E T A R T

TICH 80mm 90g

TFCH 55mm 40g

TMCH 40mm 20g

K IW I F R U I T T A R T

TIKW 80mm 115g

TFKW 55mm 45g

TMKW 40mm 25g

APP L E B E R R Y T A R T

TIAB 80mm 100g

TFAR 55mm 35g

APP L E C U S T A RD T A R T

TIAC 80mm 100g

TFAC 55mm 35g

MA NDAR I N T A R T

TIMD 80mm 120g

TFMD 55mm 60g

TMMD 40mm 30g

M I X E D F R U I T T A R T

TIMF 80mm 115g

TFMF 55mm 50g

TMMF 40mm 25g

L E MON M E R I NGU E T A R T

TILM 80mm 90g

TFLM 55mm 40g

TMLM 40mm 20g

L E MON CURD T A R T

TILE 80mm 90g

TFLE 55mm 40g

TMLE 40mm 20g

P E A R A ND A L MOND T A R T

TIPA 80mm 95g

TFPA 55mm 35g

TMPA 40mm 20g

S T R AWBERR Y T A R T

TISB 80mm 115g

TFSB 55mm 50g

TMSB 40mm 25g

PA S S IO N F R U I T C U RD T A R T

TIPF 80mm 95g

TFPF 55mm 35g

TMPF 40mm 20g

M I X E D N U T T A R T - T R I A NG L E

TIMN 96mm 90g

TFMN 65mm 35g

TMMN 44mm 17g

SLAB C

AKES

19

Pistachio & Apricot

SLAB C

AKES

20

P I S T ACH IO APR ICOT *Pistachio biscuit layered with pistachio mousseline and apricot jelly.

SLPA 3 days 3950g

1 unit 350x400mm

OPERA *Hazelnut jaconde biscuit layer with coffee cream and chocolate ganache.

SLOPER 3 days 3750g

1 unit 350x400mm

COFF E E WA L N U T *Walnut biscuit layered with coffee cream and topped with walnut butter crumble.

SLCW 3 days 3800g

1 unit 350x400mm

J A F F A CHOCOLA T E * Chocolate cake with Grand Marnier syrup layered with chocolate mousse and orange curd.

SLCJ 3 days 4450g

1 unit 350x400mm

MARB L E B U T T E R CAK EA moist butter cake gently swirled with chocolate for a moreish two-tone effect.

SLMB 3 days 2800g

1 unit 350x400mm

P I N A CO L ADA *Coconut dacquoise in layers with coconut mousse and pineapple and mango cream on an almond base.

SLPIN 3 days 4150g

1 unit 350x400mm

APP L E CAK EA light and fragrant butter cake dotted with apple and spiced with a hint of cinnamon.

SLAP 3 days 3680g

1 unit 350x400mm

APP L E CR UMB L ECinnamon flavoured sliced apples with a buttered crumble topping on a short crust base.

SLAC 3 days 5900g

1 unit 350x400mm

* Luxury Range

VA N I L L A R ED CURR A N T *Vanilla cream and red currant mousse layered with hazelnut cake on a praline crunch base.

SLVRC 3 days 4000g

1 unit 350x400mm

SLAB C

AKES

21

BA K ED CHE E S ECAK EA rich and creamy cheesecake baked in the New York style atop a biscuit base.

SLBC 3 days 4370g

1 unit 350x400mm

BA N A N A A moist family favourite rich with banana, scattered with hazelnuts and topped with cream cheese icing.

SLBA 3 days 3140g

1 unit 350x400mm

B L ACK FORE S TLayers of sour dark cherries, dark and white chocolate mousse on a chocolate sponge base.

SLBF 3 days 4370g

1 unit 350x400mm

CARROT Moist carrot cake topped with whipped cream cheese icing and a scattering of walnuts.

SLCR 3 days 3180g

1 unit 350x400mm

MA NGO CHE E S ECAK EA cold set cheesecake topped with a zesty orange glaze.

SLMC 3 days 3800g

1 unit 350x400mm

PA S S IO N F R U I T CH E E S ECAK EA cold set cheesecake topped with a tropical passionfruit glaze.

SLPC 3 days 3800g

1 unit 350x400mm

R A S PB E R R Y CH E E S ECAK EA cold set cheesecake topped with a sweet raspberry glaze.

SLRC 3 days 3800g

1 unit 350x400mm

CHOCOLA T E H A Z E L N U TSweet hazelnut cake is layered with raspberry jam and topped with chocolate ganache.

SLHZ 3 days 3800g

1 unit 350x400mm

CHOCOLA T E B A N A N A MOU S S EChocolate mousse on a banana cake topped with chocolate ganache.

SLCHB 3 days 3490g

1 unit 350x400mm

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CHOCOLA T E B ROWN I EA dense fudge-like mass of rich chocolate, dotted with walnuts and dusted with cocoa.

SLCB 3 days 4490g

1 unit 350x400mm

L I N Z E RA European-inspired cake combining hazelnuts with cinnamon and berry jam.

SLLZ 3 days 3350g

1 unit 350x400mm

COCONU T MOU S S ESmooth coconut cream mousse on a sponge base topped with toasted coconut.

SLCC 3 days 3000g

1 unit 350x400mm

DAR K & WH I T E CHOCOLA T E MOU S S ELayers of chocolate sponge and mousse topped with white and dark chocolate ganache.

SLDW 3 days 3660g

1 unit 350x400mm

DEV I L S FOOD CAK EMoist chocolate sponge layered with and topped with chocolate ganache.

SLDF 3 days 4300g

1 unit 350x400mm

S T I C K Y D A T EA rich pudding filled with dates and topped with a rich caramel sauce.

SLSD 3 days 2800g

1 unit 350x400mm

T I R AM I S UCoffee and mascarpone mousse layered between a light and fragrant sponge.

SLTS 3 days 4700g

1 unit 350x400mm

ORA NGE POPP Y S E EDOrange and poppyseed cake topped with glazed orange slices.

SLOP 3 days 3170g

1 unit 350x400mm

S T R AWBERR Y MOU S S E CAK ESmooth and creamy strawberry mousse layered with vanilla sponge.

SLSM 3 days 3740g

1 unit 350x400mm

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Vanilla Slice

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VA N I L L A S L I C ELight layers of crisp pastry sandwiched with rich vanilla custard in this classic pastry treat.

PIVS 160g 8 units 110x40mm

CANO L I W I T H C U S T A RDRolls of crisp Italian pastry filled with both chocolate and vanilla custard.

PICAN 50g 6 units 120x30mm

PICANM 22g 12 units 75x25mm

CARAME L S L I C EA rich layers of dense caramel on a biscuit base, topped with indulgent chocolate.

PICS 145g 10 units 80x50mm

CHOCOLA T E ÉC L A I RA delicate choux pastry piped with fresh cream and topped with chocolate.

PICHE 160g 12 units 150x40mm

PICHEM 48g 12 units 70x50mm

COFF E E ÉC L A I RA delicate choux pastry piped with fresh cream and topped with coffee icing.

PICFE 160g 12 units 150x40mm

PICFEM 55g 12 units 70x50mm

CREAM HOR NA pastry cone filled with melted chocolate and piped with fresh cream .

PICRH 125g 6 units 130x70mm

CREAM SWA NChoux pastry piped into this classic shape and filled with whipped cream.

PICRS 105g 6 units 90x80mm

PICRSM 60g 12 units 60x60mm

CREME CARAME LThis classic French custard-based dessert is ready to be turned out and served.

ICRC 135g 20 units 70x45mm

F LORE N T I N EToffee and nuts are combined and then backed in dark chocolate.

PIFL 75g 12 units 100mm

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LAM I NG TONA classic Australian favourite - a light sponge layered with jam and coated in chocolate and coconut.

PILAM 110g 8 units 60x60mm

PILAMS 45g 24 units 40x40mm

PAV LOVA DR E S S EDA crisp pavlova shell topped with fresh cream and seasonal fruit. Gluten Free

IPVF 90g 6 units 80x60mm

MBPVF 12g 1 unit 50x50mm

PAV LOVA S H E L LA crisp, hand-piped shell ready to be dressed and finished in a variety of ways. Gluten Free

IPVS 37g 6 units 80x35mm

MBPVS 7g 1 unit 50x50mm

PROF I T E RO L E F I L L & D I PDelicate choux pastry filled with cream and dipped in dark chocolate.

PIPRD 55g 1 unit 60mm

PROF I T E RO L E F I L L E DDelicate hand-piped choux pastry filled with cream or chocolate custard.

PIPRF 45g 1 unit 60mm

PROF I T E RO L E S H E L LDelicate, hand-piped choux pastry ready to be filled in a variety of ways.

PIPRS 14g 1 unit 60mm

ROCK CAK ESultanas and a cake-like consistency make for a family favourite.

PIRC 180g 6 units 10mm

R UM B A L LRum flavoured liqueur, sultanas and chocolate rolled in chocolate sprinkles.

PIRM 95g 15 units 60mm

APP L E T U R NOVERLight and flaky pastry filled with apples and lightly sweetened fresh cream.

PIATO 135g 6 units 90x40mm

MBATO 45g 1 unit 50x40mm

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PE T I T FOUR S G L ACEPetit bites of sponge and cream enrobed with fondant and beautifully decorated.

PFG 3 days

1 unit 23g

T A R T L E T T R A YFrom left: Cherry Almond Tart, Apple Crumble, Mixed Nut Tart, Apricot and Almond, Chocolate and Lemon.

PFTT 3 days

48 units 930g

CREAM CAK E T R A YFrom left: Red Currant Pyramid, Passionfruit Mousse, Flourless Chocolate Cake, Green Tea Tiramisu, Praline Mousse Log and Coconut Mousse.

PFCT 3 days

36 units 760g

A S SOR TM E N T T R A Y AFrom left: Orange Madeline, Chocolate Brownie, Coffee Eclair with Crumble, Apple Tart Tartin, Raspberry Crumble Square and Blueberry Friand.

PFAT 3 days

36 units 770g

A S SOR TM E N T T R A Y BFrom left: Banana Loaf, Praline Choux Bun, Fruit Almond Loaf, Sticky Date, Opera Square and Raspberry Friand.

PFBT 3 days

36 units 625g

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CRO I S S A N T M I N IFolds of flaky butter pastry created in the traditional style.

BCRMI 110x50mm

1 unit 30g

3 days

CHOCOLA T E CRO I S S A N TFolds of flaky butter pastry with a chocolate centre .

BCRMC 110x50mm

1 unit 35g

3 days

DA N I S HA selection of traditional fruit and plain danishes.

BDAN 70x20mm

1 unit 32-40g

3 days

S T R UD E L S

Light pastry envelopes a rich mix of fruits and spices.

Apple and Sultana Long STASMB 500x50mm 220g

Apple and Cherry STAC 450x100mm 1600g

Apple and Sultana STAS 450x100mm 1600g

Cheese and Cherry STCC 450x100mm 1600g

Cheese and Apricot STCA 450x100mm 1600g

all 1 unit 3 days

B I SCOT T I P I S T ACH IO A ND F IGClassic Italian twice baked biscuits filled with pistachio and fig.

PBPF 90x30mm

1 unit 800g

3 days

B ISCOTT I ALMOND AND APR ICOTClassic Italian twice-baked biscuits filled with almond and apricot pieces.

PBAA 90x30mm

1 unit 800g

3 days

SCONE P L A I NA traditional scone with a classic texture.Or try our FRUIT SCONE CODE: BSF

BSP 70x50mm

20 units 60g

3 days

L-R :: Raspberry, Blueberry, Orange, Chocolate

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FR I A N D

INDIVIDUAL BFR 70x40mm 12 units 60g 3 days

MINI BFRPF 50x30mm 12 units 15g 3 days

INDIVIDUAL GLUTEN FREE BFRG 70x40mm 12 units 60g 3 days Gluten Free

MINI GLUTEN FREE BFRGM 50x30mm 12 units 15g 3 days Gluten Free

L-R :: Apple Cinnamon, Chocolate Chip, Blueberry, Banana Hazelnut

MACARONSThese popular French classics come in a variety of flavours including pistachio, lemon, vanilla, strawberry, caramel and chocolate.

PAMT 50mm

48 units 15-20g

MU F F I N S

LARGE BMUFL 70x60mm 12 units 150g 3 days

MEDIUM BMUFM 70x50mm 18 units 75g 3 days

MINI BMUFMI 35x50mm 12 units 35g 3 days

LARGE GLUTEN FREE BMUFGL 70x60mm 12 units 150g 3 days Gluten Free

MEDIUM GLUTEN FREE BMFGFMED 70x50mm 18 units 75g 3 days Gluten Free

MINI GLUTEN FREE BMFGMINI 35x50mm 12 units 35g 3 days Gluten Free

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CHOCOLA T E K I S SA shortbread-style biscuit sandwiched with dark chocolate and dipped in white chocolate.

PCK 3 days 500g pack

1 unit 60mm

CHOCOLA T E MACADAM I A S A B L EA classic sable biscuit combining chocolate and macadamia nuts.

PCM 3 days 500g pack

1 unit 45mm

COCONU T MACAROONAn old-style chewy coconut biscuit par-dipped in chocolate.

PCC 3 days 500g pack

1 unit 40mm

F R U I T S A B L EA classic sable biscuit which incorporates sultanas and other dried fruits.

PCSA 3 days 500g pack

1 unit 45mm

F LORE N T I N EChewy toffee and lightly toasted nuts are shaped into squares then par dipped in dark chocolate.

PCFL 3 days 500g pack

1 unit 40mm

H A Z E L N U T M ACAROONAn old-style chewy hazelnut biscuit topped with a toasted hazelnut.

PCHZ 3 days 500g pack

1 unit 45mm

MARB L E S A B L EA classic sable biscuit combining both vanilla and chocolate dough.

PCMS 3 days 500g pack

1 unit 45mm

VA N I L L A CR E SCE N TLightly scented vanilla shortbread, hand moulded into this classic shape.

PCVC 3 days 500g pack

1 unit 60mm

VA N I L L A K I S SA shortbread-style biscuit sandwiched with white chocolate and dipped in dark chocolate.

PCVK 3 days 500g pack

1 unit 60mm

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CUPCAK E S

MINI FONDANT PICC 25mm 48 units 20g 3 days

MINI BUTTERCREAM PICCB 25mm 48 units 18g 3 days

LARGE FONDANT PICCL 60mm 20 units 60g 3 days

LARGE BUTTERCREAM PICCLB 60mm 20 units 75g 3 days

T E A CAK E LOA F

APPLE PRUNE WALNUT LTAP 250x40mm 2 units 700g 3 days

CHOCOLATE FLOURLESS LTCF 250x40mm 2 units 750g 3 days Gluten Free

LEMON COCONUT LTLC 250x40mm 2 units 700g 3 days

MIXED BERRY BLONDE LTBB 250x40mm 2 units 700g 3 days

ORANGE ALMOND LTOA 250x40mm 2 units 700g 3 days

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FR I T T A T A V EGE T A B L E S L A BEgg mixed with vegetables and herbs and lightly seasoned before being baked.

SLFR 3 days 4500g

1 unit 350x400mm

QU ICH E LORRA I N E 10 ”A faithful interpretation of this classic blending bacon, onion and cheese.

SQL 3 days 1500g

1 unit 250mm

QU ICH E M U S H ROOM 10 ”Sliced mushrooms are added to the mix, creating another element of interest.

SQMU 3 days 1500g

1 unit 250mm

QU ICH E SMOKED S A L MON 10 ”Smoked salmon pieces are dotted through the mix which is enlivened with sprigs of dill.

SQSM 3 days 1500g

1 unit 250mm

QU ICH E S P I N ACH 10 ”Spinach is blended through the mix for a moist and tasty version.

SQSP 3 days 1500g

1 unit 250mm

QU ICH E V EGE T A B L EIdeal for vegetarians, vegetables and herbs are mixed through the seasoned mix.

SQVG 3 days 1500g

1 unit 250mm

MEA T P I E I N D I V I D U A LA delicious blend of beef mince and seasoned gravy fill this flaky pastry case.

SPM 3 days 180g

1 unit 100mm

MEA T P I E M I N IA delicious blend of beef mince and seasoned gravy fill this flaky pastry case.

SPMI 3 days 50g

1 unit 60mm

S A U S AGE RO L L I N D I V I D U A LA classic version combining sausage mince, herbs and spices in flaky pastry.

SSR 3 days 160g

1 unit 120mm

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SAU S AGE RO L L M I N IA classic version combining sausage mince, herbs and spices in flaky pastry.

SSRM 3 days 55g

1 unit 40mm

QU ICH E M I N IA selection of classic favourites in canape-sized portions.

SQMI 3 days 25g

20 units 55mm

S P I N ACH A ND F E T T A R I SO T TO BA L LCreamy al dente rice blended with spinach and fetta cheese.

SPCSR 3 days 30g

36 units 40mm

Z UCCH I N I A N D H A LOUM I F R I T T A T AMoist and moreish disks of egg mixed with grated zucchini and haloumi cheese.

SPCZF 3 days 20g

36 units 40mm

CURR Y CH IC K E N F I LOChicken pieces blended in a spiced curry mixture and wrapped in crisp pastry.

SPCCP 3 days 23g

24 units 50mm

P E K I NG D UCK S T R UD E LAn innovative canape blending delectable peking duck in a savoury strudel pastry.

SPCDS 3 days 18g

24 units 65mm

B E E F A ND R ED W I N E P I EChunks of beef slow cooked in a red wine gravy and topped with flaky pastry.

SPCBP 3 days 40g

28 units 45mm

MOROCCAN L AMB P I ETender lamb marinated in an aromatic blend of exotic spices and topped with flaky pastry.

SPCML 3 days 40g

28 units 45mm

MA NGO COCONU TWhite chocolate and mango ganache flecked with coconut.

HMCMC 30mm

1 units 8g

7 days Gluten Free

L I M E CHOCOLA T EMilk chocolate shell filled with a lime and chocolate ganache.

HMCLC 30mm

1 units 11g

7 days Gluten Free

VA N I L L A R A S PB E R R YA rich dark chocolate ganache flavoured with this classic pairing.

HMCVR 30mm

1 units 8g

7 days Gluten Free

COFF E E T R U F F L EA hand-rolled coffee ganache finished with bronze lustre.

HMCCT 30mm

1 units 8g

7 days Gluten Free

PA S S IO N F R U I T CARAME LA passionfruit and caramel ganache hand-rolled in white chocolate.

HMCPC 30mm

1 units 8g

7 days Gluten Free

DAR K CHOCOLA T E C L U S T E RLightly toasted almond pieces mixed through dark chocolate.

HMCDC 30mm

1 units 8g

7 days Gluten Free

CO I N T R E A UAn indulgent cointreau ganache enrobed in chocolate and gold lustre.

HMCC 30mm

1 units 8g

7 days Gluten Free

CR I S P Y H A Z E L N U TA gianduja-style bar chocolate combining hazelnut crunch.

HMCCH 30mm

1 units 8g

7 days Gluten Free

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TU I L L E D I S K S

DECTP 3 days 7g

1 unit 100mm

T U I L L E T R I A NG L E

DECTT 3 days 9g

1 unit 150mm

T U I L L E S P I R A L

DECTS 3 days 5g

1 unit 150mm

CHOCOLA T E F A N

DECCF 7 days 2.5g

30 units 60mm Gluten Free

CHOCOLA T E F L AM E

DECFL 7 days 3g

80 units 100mm Gluten Free

CHOCOLA T E T R I A NG L E

DECT 7 days 3g

1 unit 100mm Gluten Free

CHOCOLA T E C IGAR E T T E

DECCC 7 days 50g

100 units 100mm Gluten Free

S UGAR S H E E T

DECSS 7 days

1 unit 30mm Gluten Free

“We also have a full range of easy-to-serve sauces available

including berry compote, chocolate, coffee and

passionfruit.”

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19-23 Egerton Street Silverwater NSW 2128PO Box 6973 Silverwater NSW 2128

T. (02) 8748 7100enquiries@patisserie.com.au

www.patisserie.com.au

“For pricing, inquiries or to book a consultation please don’t hesitate to give us a call.

We’d be only too happy to help with all your patisserie requirements.”

19-23 Egerton Street Silverwater NSW 2 128T. (02) 8748 7 100E. enquiries@patisserie.com.au

www.patisserie.com.au