2
Petit Fours
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3
Bakery Items
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8
Biscotti
8
Cupcakes
9
Savoury Bakery Items
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Individual Desserts
Dessert Pops
Dessert in Cups
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Cakes and Gateaux
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26
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27
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30
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31
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32
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34
Logs and Bar Cakes
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13
Chocolates
Mini Boutique
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14
Decorations
. . ....................................................................................................................
35
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15
Contact
....................................................................................................................................
36
Tarts
Slab Cakes
Patisserie
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19
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23
INDIVIDUAL DESSERTS
Product Code
CA K E S & G A T E A U X
Units Per Pack
TARTS
Shelf Life (in chilled condition)
S LA B CA K E S
Size
PATISSERIE
Weight
BAKERY ITEMS
Gluten Free
CH O CO LA T E I T E M S
CONTENTS
Welcome
WELCOME
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 timehonoured 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 Yao
Jian Yao
Managing Director
2
Continental Patisserie Factory, Silverwater, Sydney, Australia
INDIVIDUAL DESSERTS
Dark & White Chocolate Charlotte
3
INDIVIDUAL DESSERTS
DARK & WHITE CHOC CHARLOTTE
APPLE PIE (LATTICE TOP)
APPLE RHUBARB CRUMBLE
BAKED BERRY CHEESECAKE
Bitter dark and velvety white chocolate
mousse encased in almond biscuit on a
sweet sponge base.
Gently spiced apple pieces fill a crisp
shell with the lattice pastry allowing the
inviting aroma of cinnamon to escape.
Apple and rhubarb compote flavoured
with cinnamon, in a sweet vanilla pastry
shell topped with traditional crumble.
A creamy New York-style cheesecake is
set atop a biscuit base and topped with
mixed berries.
ICHDW
60x40mm
IAP
100mm
ICAR
80x30mm
IBCC
80x40mm
24 units
100g
1 unit
260g
12 units
180g
8 units
145g
3 days
3 days
CARAMELIA
WHITE CHOCOLATE & BAILEYS
CHOCOLATE TASTE PLATE
FLOURLESS CHOCOLATE WAVE
A decadent chocolate pastry shell filled
with chocolate mousse and topped with
caramelia orange ganache.
A silken white chocolate cream
envelopes a rich Baileys and coffee
creme brulee centre atop sponge.
Three delicate tastings; chocolate
caramelia triangle, caramel milk choc
and white chocolate mousse.
A rich flourless chocolate cake base
with a baked chocolate mousse centre,
enveloped with chocolate mousse.
ICAM
96x40mm
IWCM
60x40mm
ICTP
120x40mm
ICFW
80x30mm
12 units
100g
24 units
110g
1 unit
75g
18 units
50g
3 days
Gluten Free
3 days
4
3 days
3 days
3 days
3 days
CHOCOLATE THREE WAYS
DESSERT OPERA
HOT & SPICY CHOCOLATE
Silken custard in a crisp pastry shell.
Or for a gluten free version we can fill
your own ramekin - Code ICRB.
A chocolate tart shell filled with
chocolate custard with bitter chocolate
mousse and a truffle shell.
Layers of hazelnut biscuit jaconde,
coffee cream and ganache, garnished
with a macaron and musical score.
A spiced chocolate cake topped with
a vanilla macaron, aniseed chocolate
truffle and chilli chocolate mousse.
ICRBS
95mm
ICTW
80mm
IOP
60x40x70mm
IHS
58mm
1 units
130g
12 units
130g
24 units
140g
24 units
130g
7 days
3 days
3 days
3 days
LIME, GINGER & CHOCOLATE
MANGO & COCONUT CHARLOTTE
GOLD CHOCOLATE TOWER
PANNA COTTA LIME
A milk chocolate mousse infused with
lime and ginger on a sable base,
topped with a lime jelly ball.
A fresh mango and coconut bavarois is
encased in almond biscuit, topped with
mango jelly and set atop sponge.
Indulgent chocolate marquise and
mousse encased in a gold and
chocolate shell.
A silken, smooth interpretation of the
Italian classic, delicately flavoured with
just a hint of lime.
ILGMC
120x30x40mm
ICHMC
60x40mm
ICMT
60mm
ILPC
50x70mm
18 units
120g
24 units
100g
12 units
160g
20 units
130g
3 days
Gluten Free
3 days
3 days
3 days
INDIVIDUAL DESSERTS
CREME BRULEE IN TART SHELL
5
INDIVIDUAL DESSERTS
PANNA COTTA PASSIONFRUIT
PANNA COTTA VANILLA
PRALINE & CARAMEL CONE
RASPBERRY, LYCHEE TART
A silken, smooth interpretation of the
Italian classic, delicately flavoured with
exotic passionfruit.
A silken, smooth interpretation of the
Italian classic, delicately flavoured with
vanilla for a versatile dessert base.
Creamy milk chocolate praline mousse
is combined with caramel cream then
set atop a hazelnut sponge base.
Vanilla pastry filled with raspberry lychee
compote and almond butter crumble,
topped with raspberry decor.
IPPC
50x70mm
IVPC
50x70mm
ICPC
110x70mm
IRLT
102x46mm
20 units
130g
20 units
130g
15 unit
150g
12 units
120g
3 days
Gluten Free
3 days
Gluten Free
3 days
RICOTTA, GRAND MARNIER
CHEESECAKE
Ricotta 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
6
3 days
STICKY DATE PUDDING
SUMMER BERRY PUDDING
TIRAMISU CHARLOTTE
A traditional version of date-filled
sponge that is redolent with spice and
best served with butterscotch sauce.
A lighter, fruit-based pudding sees mixed
berries encased in bread soaked in a
vibrant and enticing berry coulis.
A rich and creamy traditional Italian
dessert combining mascarpone cheese
and espresso coffee on a sponge base.
IPSD
70x70mm
IPSB
70x70mm
ICHTS
60x40mm
20 units
120g
20 units
135g
24 units
110g
3 days
7 days
3 days
YUZU CITRUS TART
APPLE & SALTY CARAMEL TART
CHOCOLATE FONDANT
A vanilla shortbread base filled with
passionfruit cheesecake and topped
with passionfruit glaze.
Vanilla shortbread filled with citrus
frangipane topped with a citrus
compote and yuzu mousseline.
Vanilla shortbread filled with caramel
frangipane, topped with salty caramel
and a caramelised apple block.
A molten centre of rich and indulgent
chocolate gently flows from this moist
and moreish pudding.
ITPCC
102x46mm
IYZT
102x46mm
IACT
71mm
ICHF
80x50mm
11 units
110g
12 units
120g
12unit
125g
8 units
140g
3 days
3 days
3 days
RASPBERRY CHOC FONDANT
ORANGE CHOC FONDANT
A molten centre of rich and indulgent
raspberry gently flows from this moist
and moreish pudding.
A molten centre of rich and indulgent
orange gently flows from this moist and
moreish pudding.
ICHFR
70x50mm
ICHFO
70x70mm
8 units
160g
8 units
160g
3 days
3 days
INDIVIDUAL DESSERTS
TROPICAL CHEESECAKE
“We offer a full range of
finishing touches including
sauces, chocolate decor,
tuile and toffee.”
Chocolate Decor
page 35
3 days
7
DESSERT POPS
DESSERT CUPS
INDIVIDUAL DESSERTS
8
CARAMEL DREAM DESSERT POP
ALMOND FRUIT DESSERT POP
CHOC CRUNCH DESSERT POP
Praline mousse that has been rolled in
hazelnut surrounds a chocolate crunch
centre.
Flecks of chocolate and orange are
mixed through an almond and orange
flavoured sponge.
Chocolate crunch and dried fruit pieces
have been mixed through melted
chocolate and dusted with gold.
DPCR
DPAF
DPCC
1 unit
1 unit
1 unit
3 days
3 days
3 days
60mm
60mm
60mm
35g
35g
35g
CHOCOLATE DESSERT CUP
CARAMEL COFFEE DESSERT CUP
TROPICAL DESSERT CUP
Indulgent chocolate mousse layered
with raspberry jelly and topped with dark
chocolate ganache.
Layers of coffee and caramel mousse
are enlivened with the playful crunch of
caramel popcorn.
Exotic pineapple, banana and
passionfruit bring a touch of the tropics
to this refreshing dessert.
MBPS
MBPTU
MBPCU
1 unit
1 unit
1 unit
3 days
3 days
3 days
30mm
30mm
30mm
75g
60g
65g
Gluten Free
CAKES & GATEAUX
White Chocolate & Berry Cake
9
CAKES & GATEAUX
10
WHITE CHOCOLATE & BERRY 7”
BAKED BERRY CHEESECAKE 7”
BERRY DELIGHT 7”
A rich white chocolate mousse envelopes a red berry
centre with the beautifully presented cake finished with
a tinted white chocolate spray.
A moist and rich baked cheesecake in the New York
style, topped with a scattering of mixed berries all set
atop a biscuit base.
Mixed berry mousse with a vanilla creme brulee centre,
encased with a fruity almond biscuit base and topped
with berry jelly.
GWCB7
3 days
1 unit
180x50mm
730g
GCCB7
3 days
1 unit
180x40mm
940g
GBD7
3 days
1 unit
180x40mm
1000g
BANANA, PINEAPPLE & CARAMEL 7”
BLACK FOREST 7”
CHOCOLATE HAVEN 7”
Moist banana and pineapple cake sandwiched with
caramel and enveloped in a silken caramel milk
chocolate mousse.
A classic interpretation of chocolate mousse with sour
cherries and kirsch syrup-soaked chocolate sponge,
finished with fresh cream and chocolate shavings.
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.
GBP7
3days
1 unit
180x40mm
1000g
GBF7
3 days
1 unit
180x60mm
1000g
GCH7
3 days
1 unit
180x40mm
1100g
LEMON & BASIL WITH STRAWBERRY 7”
TIRAMISU 7”
TRIPLE CHOCOLATE 7”
A fruity strawberry jelly layer is enveloped in zesty lemon
cream that has been enlivened with basil - all atop an
almond crunch base.
A rich and creamy take on the classic Italian dessert
combining mascarpone cream with a coffee brulee
centre on a sponge base.
Three layers of chocolate sponge moistened with rum
syrup, filled with dark, white and milk chocolate mousse
and coated with chocolate ganache.
GLB7
3 days
1 unit
180x50mm
1000g
GTS7
3 days
1 unit
180x40mm
880g
GTC7
3 days
1 unit
180x70mm
1230g
APPLE, PRUNE & WALNUT 7”
YOGHURT & CARROT 7”
Coconut mousse with a layer of passionfruit and diced
tropical fruit compote on coconut dacquoise base
topped with mango jelly.
A dense almond meal cake, dotted with apple comes
fully iced and topped with a generous butter crumble of
prune, apple and walnut.
A moist carrot cake is topped with a flavourful dried fruit
and yoghurt cream with the whole cake encased in a
muesli tuile.
GTP7
3 days
1 unit
180x40mm
850g
GAP7
3 days
1 unit
180x60mm
930g
GYC7
3 days
1 unit
180x40mm
835g
OPERA SQUARE 8”
TIRAMISU 9”
TRIPLE CHOCOLATE 9”
Layers of hazelnut biscuit jaconde, coffee cream and
ganache, garnished with the iconic image of one of
Sydney’s most enduring landmarks.
A rich and creamy take on the classic Italian dessert
combining mascarpone cream with a coffee brulee
centre on a sponge base.
Three layers of chocolate sponge moistened with rum
syrup, filled with dark, white and milk chocolate mousse
and coated with chocolate ganache.
GOPR
7 days
1 unit
200x40mm
1500g
GTS9
3 days
1 unit
220x40mm
1200g
GTC9
3 days
1 unit
220x70mm
1500g
TROPICAL PARADISE 9”
BLACK FOREST 10”
CHOCOLATE TRUFFLE 10”
Coconut mousse with a layer of passionfruit and diced
tropical fruit compote on coconut dacquoise base
topped with mango jelly.
A classic interpretation of chocolate mousse with sour
cherries and kirsch syrup-soaked chocolate sponge,
finished with fresh cream and chocolate shavings.
A dense and sinful creation of the finest bitter
chocolate, layered with biscuit jaconde, enrobed with
chocolate ganache and decorated with truffles.
GTP9
3 days
1 unit
220x40mm
1440g
GBF10
3 days
1 unit
220x60mm
2400g
GCT10
3 days
1 unit
250x70mm
CAKES & GATEAUX
TROPICAL PARADISE 7”
2700g
11
CAKES & GATEAUX
12
DEVILS FOOD CAKE
FLOURLESS CHOCOLATE CAKE
PAVLOVA DRESSED
A traditional take on this classic creation sees moist
chocolate cake paired with a rich chocolate ganache
and decorated with chocolate crunch.
Almond 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.
A crisp shell pavlova finished with fresh cream and
topped with a selection of luscious seasonal fruits and
chocolate curls.
GDF10
3 days
1 unit
250mm
2700g
GFC10
3 days
2100g
GPV10
3 days
2000g
1 unit
250mm
Gluten Free
1 unit
250mm
Gluten Free
PAVLOVA SHELL
BAKED CHEESECAKE 10”
BAKED BERRY CHEESECAKE 10”
A crisp outer shell with a sweet and soft interior that is
presented ready to be dressed and finished in a variety
of ways.
A New York-style baked cheesecake set atop a biscuit
base presented plain, giving endless options for finishing
and presentation.
A moist and rich baked cheesecake in the New York
style, topped with a scattering of mixed berries all set
atop a biscuit base.
GPVS10
7 days
650g
GCCB
3 days
12 units
250mm
Gluten Free
1 unit
250mm
2300g
GCCB10
3 days
1 unit
250mm
2280g
PASSIONFRUIT CHEESECAKE 10”
RASPBERRY CHEESECAKE 10”
CHOC RASPBERRY CRUNCH LOG
A silken, smooth cold-set cheesecake set atop a biscuit
base and finished with an enticing layer of passionfruit
jelly.
A silken, smooth cold-set cheesecake set atop a biscuit
base and finished with an enticing layer of raspberry
coulis jelly.
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.
GCCPF
3 days
1 unit
250mm
2600g
GCCRS
3 days
1 unit
250mm
2400g
LGCR
3 days
1 unit
350x60mm
800g
EXOTIC CARAMEL LOG
ALMOND LEMON & BOYSENBERRY LOG
A delicious pairing of rich espresso cake with apricot
brulee surrounded with espresso mousse and topped
with jaconde.
Layers of caramel jelly and coconut mousse surrounded
by coconut jaconde then decorated with lightly
toasted coconut.
Boysenberry and almond cake filled with lemon curd
surrounded by lemon mousse and decorated with
daubs of fruit jelly.
LGAE
3 days
1 unit
350x60mm
770g
LGTC
3 days
1 unit
350x60mm
700g
LGAL
3 days
1 unit
350x60mm
800g
RASPBERRY LAMINGTON DESSERT BAR
ROCKY ROAD DESSERT BAR
GIANDUJA CHOCOLATE BAR
A contemporary take on an old family favourite;
raspberry jelly and vanilla sponge decorated with
coconut.
An indulgent treat incorporating fine dark chocolate,
cranberries, marshmallow, pistachios, plum, dried
apricot and sponge pieces on a crisp biscuit base.
Layers of dark chocolate and praline mousse with a
rich hazelnut chocolate cake base coated in luxurious
chocolate ganache.
LGBRL
3 days
1 unit
380x70mm
700g
LGBR
3 days
1 unit
380x70mm
970g
LGBG
3 days
1 unit
380x70mm
980g
SALTY CARAMEL & SAFFRON APPLE BAR
WHITE CHOCOLATE & ORANGE BAR
YOGHURT, LYCHEE AND RASPBERRY BAR
Delicate caramel mousse surrounds exotic saffron-laced
apple which sits on a bed of hazelnut sable with the log
then enrobed with a caramel ganache.
A smooth and delicate white chocolate mousse with
zesty orange jelly on a pistachio biscuit base with
pistachio crumb.
Yoghurt mousse surrounds layers of both raspberry and
lychee compote positioned atop an almond cake base
for fresh appeal.
LGBC
3 days
1 unit
380x70mm
1000g
LGBW
3 days
1 unit
380x70mm
840g
LGBY
3 days
1 unit
380x70mm
CAKES & GATEAUX
APRICOT ESPRESSO LOG
830g
13
MINI BOUTIQUE
CAKES & GATEAUX
14
MINI-BOUTIQUE A
MINI-BOUTIQUE B
From left: Coffee Walnut Slice, Mixed Berry
Charlotte, Apricot Almond Tart, Jaffa Chocolate,
Pistachio Dome, Baked Passionfruit Cheesecake.
From left: Plum Crumble Tart, Salty Caramel Sticky
Date, Red Currant Ball, Green Tea Sponge, Praline
Choux Bun, Flourless Chocolate Square.
MBA
3 days
MBB
3 days
30 units
1300g
30 units
1200g
MINI-BOUTIQUE C
MINI-BOUTIQUE D
MINI-BOUTIQUE CUPCAKE PACK
From left: Lime Gingermilk Chocolate, Coconut
Mango Sago, Raspberry Almond Slice, Lemon
Meringue Tart, Opera Slice, Cherry Choux Bun.
From left: Caramelised Nut Tart, Raspberry Crunch
Dome, Tiramisu Pyramid, Praline Ball, Passionfruit
Breton Shortbread, Mango Charlotte.
From left: Vanilla, Choc-Coffee Mocha, Blueberry
and Lavender, Raspberry, Zesty Lemon and
Chocolate Fudge.
MBC
3 days
MBD
3 days
PICCMB
3 days
30 units
1400g
30 units
1170g
36 units
1300g
TARTS
Strawberry Tart 10”
15
TARTS
16
STRAWBERRY TART
APPLE TART 10”
BAKED LEMON LIME TART 10”
A sweet tart shell is lined with chocolate then filled with
patisserie cream before being topped with a selection
of lightly glazed strawberries.
Apple pieces are set into a sweet cream filling flavoured
with vanilla and baked until just set for a delicate,
French-inspired dessert.
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.
TASB
3 days
1 unit
250mm
1750g
TAAT
3 days
1 unit
250mm
1200g
TBLL
3 days
1 unit
250mm
2200g
LEMON MERINGUE PIE 10”
LEMON TART 10”
MIXED FRUIT TART 10”
A deep sided tart shell is filled with zesty lemon curd
and topped with a dense cloud of sweetened, lightly
toasted meringue.
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.
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.
TALM
3 days
1 unit
250mm
2500g
TALE
3 days
1 unit
250mm
1100g
TAMF
3 days
1 unit
250mm
2100g
PEAR AND ALMOND TART 10”
PECAN TART 10”
APPLE PIE LATTICE (STRAIGHT SIDE) 10”
Pear halves are set into a sweet almond cream filling
and baked in a crisp tart shell for an Alsace-inspired
creation.
A dense filling of chewy toffee caramel is filled with
pieces of lightly toasted pecan nut for a classic take on
this family favourite.
Gently spiced apple pieces fill a crisp, straight sided
shell with the lattice pastry allowing the inviting aroma
of cinnamon to escape.
TAPA
3 days
1 unit
250mm
2100g
TAPC
3 days
1 unit
250mm
1400g
TAAP
3 days
1 unit
250mm
2700g
SWEET SHELLS
MINI ROUND
TS4001S
40mm
144 units
8.5g
MINI ROUND
TS4001
40mm
144 units
8.5g
MINI SQUARE
TS4002S
33mm
144 units
7.0g
MINI SQUARE
TS4002
33mm
144 units
7.0g
MINI RECTANGLE
TS4003S
47mm
144 units
7.0g
MINI RECTANGLE
TS4003
47mm
144 units
7.0g
MINI TRIANGLE
TS4004S
44mm
144 units
6.0g
MINI TRIANGLE
TS4004
44mm
144 units
6.0g
MEDIUM ROUND
TS6001S
55mm
60 units
13.0g
MEDIUM ROUND
TS6001
55mm
60 units
13.0g
MEDIUM SQUARE
TS6002S
50mm
60 units
14.0g
MEDIUM SQUARE
TS6002
50mm
60 units
14.0g
MEDIUM RECTANGLE
TS6003S
71mm
60 units
14.5g
MEDIUM RECTANGLE
TS6003
71mm
60 units
14.5g
MEDIUM TRIANGLE
TS6004S
65mm
60 units
12.5g
MEDIUM TRIANGLE
TS6004
65mm
60 units
12.5g
LARGE ROUND
TS8001S
80mm
36 units
27.0g
LARGE ROUND
TS8001
80mm
36 units
27.0g
LARGE SQUARE
TS8002S
71mm
36 units
28.0g
LARGE SQUARE
TS8002
71mm
36 units
28.0g
LARGE RECTANGLE
TS8003S
100mm
36 units
27.0g
LARGE RECTANGLE
TS8003
100mm
36 units
27.0g
LARGE TRIANGLE
TS8004S
96mm
36 units
26.0g
LARGE TRIANGLE
TS8004
96mm
36 units
26.0g
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
PORTUGUESE TART
MEDIUM SQUARE
TS6002c
50mm
60 units
14.0g
MEDIUM RECTANGLE
TS6003c
71mm
60 units
14.5g
MEDIUM TRIANGLE
TS6004c
65mm
60 units
12.5g
A traditional version of this worldwide
favourite combines flaky pastry with
silken custard.
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
TARTS
SAVOURY SHELLS
CHOCOLATE SHELLS
“All our tart shells are
made using only the finest
ingredients including
couverture chocolate and
pure butter”
TIPO
55mm
20 units
65g
17
100g
TIAB
80mm
100g
TICH
80mm
90g
TIKW
80mm
115g
TFAC
55mm
35g
TFAR
55mm
35g
TFCH
55mm
40g
TFKW
55mm
45g
TMCH
40mm
20g
TMKW
40mm
25g
LEMON MERINGUE TART
MANDARIN TART
Medium tarts # Units 20
80mm
MIXED FRUIT TART
TILE
80mm
90g
TILM
80mm
90g
TIMD
80mm
120g
TIMF
80mm
115g
TFLE
55mm
40g
TFLM
55mm
40g
TFMD
55mm
60g
TFMF
55mm
50g
TMLE
40mm
20g
TMLM
40mm
20g
TMMD
40mm
30g
TMMF
40mm
25g
MIXED NUT TART - TRIANGLE
PASSIONFRUIT CURD TART
PEAR AND ALMOND TART
Mini tarts # Units 24
KIWI FRUIT TART
TIAC
LEMON CURD TART
18
CHOCOLATE TART
STRAWBERRY TART
TIMN
96mm
90g
TIPF
80mm
95g
TIPA
80mm
95g
TISB
80mm
115g
TFMN
65mm
35g
TFPF
55mm
35g
TFPA
55mm
35g
TFSB
55mm
50g
TMMN
44mm
17g
TMPF
40mm
20g
TMPA
40mm
20g
TMSB
40mm
25g
Individual tarts # Units 12
APPLE BERRY TART
Chilled shelf life of all tarts 3 days
TARTS
APPLE CUSTARD TART
SLAB CAKES
Pistachio & Apricot
19
SLAB CAKES
20
PISTACHIO APRICOT*
OPERA*
COFFEE WALNUT*
Pistachio biscuit layered with pistachio mousseline and
apricot jelly.
Hazelnut jaconde biscuit layer with coffee cream and
chocolate ganache.
Walnut biscuit layered with coffee cream and topped
with walnut butter crumble.
SLPA
3 days
1 unit
350x400mm
3950g
SLOPER
3 days
1 unit
350x400mm
3750g
SLCW
3 days
1 unit
350x400mm
3800g
JAFFA CHOCOLATE*
VANILLA RED CURRANT*
PINA COLADA*
Chocolate cake with Grand Marnier syrup layered with
chocolate mousse and orange curd.
Vanilla cream and red currant mousse layered with
hazelnut cake on a praline crunch base.
Coconut dacquoise in layers with coconut mousse and
pineapple and mango cream on an almond base.
SLCJ
3 days
1 unit
350x400mm
4450g
SLVRC
3 days
1 unit
350x400mm
4000g
SLPIN
3 days
1 unit
350x400mm
4150g
MARBLE BUTTER CAKE
APPLE CAKE
APPLE CRUMBLE
A moist butter cake gently swirled with chocolate for a
moreish two-tone effect.
A light and fragrant butter cake dotted with apple and
spiced with a hint of cinnamon.
Cinnamon flavoured sliced apples with a buttered
crumble topping on a short crust base.
SLMB
3 days
1 unit
350x400mm
2800g
SLAP
3 days
1 unit
350x400mm
3680g
SLAC
3 days
1 unit
350x400mm
5900g
* Luxury Range
BANANA
BLACK FOREST
A rich and creamy cheesecake baked in the New York
style atop a biscuit base.
A moist family favourite rich with banana, scattered with
hazelnuts and topped with cream cheese icing.
Layers of sour dark cherries, dark and white chocolate
mousse on a chocolate sponge base.
SLBC
3 days
1 unit
350x400mm
4370g
SLBA
3 days
1 unit
350x400mm
3140g
SLBF
3 days
1 unit
350x400mm
4370g
CARROT
MANGO CHEESECAKE
PASSIONFRUIT CHEESECAKE
Moist carrot cake topped with whipped cream cheese
icing and a scattering of walnuts.
A cold set cheesecake topped with a zesty orange
glaze.
A cold set cheesecake topped with a tropical
passionfruit glaze.
SLCR
3 days
1 unit
350x400mm
3180g
SLMC
3 days
1 unit
350x400mm
3800g
SLPC
3 days
1 unit
350x400mm
3800g
RASPBERRY CHEESECAKE
CHOCOLATE HAZELNUT
CHOCOLATE BANANA MOUSSE
A cold set cheesecake topped with a sweet raspberry
glaze.
Sweet hazelnut cake is layered with raspberry jam and
topped with chocolate ganache.
Chocolate mousse on a banana cake topped with
chocolate ganache.
SLRC
3 days
1 unit
350x400mm
3800g
SLHZ
3 days
1 unit
350x400mm
3800g
SLCHB
3 days
1 unit
350x400mm
SLAB CAKES
BAKED CHEESECAKE
3490g
21
SLAB CAKES
22
CHOCOLATE BROWNIE
LINZER
COCONUT MOUSSE
A dense fudge-like mass of rich chocolate, dotted with
walnuts and dusted with cocoa.
A European-inspired cake combining hazelnuts with
cinnamon and berry jam.
Smooth coconut cream mousse on a sponge base
topped with toasted coconut.
SLCB
3 days
1 unit
350x400mm
4490g
SLLZ
3 days
1 unit
350x400mm
3350g
SLCC
3 days
1 unit
350x400mm
3000g
DARK & WHITE CHOCOLATE MOUSSE
DEVILS FOOD CAKE
STICKY DATE
Layers of chocolate sponge and mousse topped with
white and dark chocolate ganache.
Moist chocolate sponge layered with and topped with
chocolate ganache.
A rich pudding filled with dates and topped with a rich
caramel sauce.
SLDW
3 days
1 unit
350x400mm
3660g
SLDF
3 days
1 unit
350x400mm
4300g
SLSD
3 days
1 unit
350x400mm
2800g
TIRAMISU
ORANGE POPPYSEED
STRAWBERRY MOUSSE CAKE
Coffee and mascarpone mousse layered between a
light and fragrant sponge.
Orange and poppyseed cake topped with glazed
orange slices.
Smooth and creamy strawberry mousse layered with
vanilla sponge.
SLTS
3 days
1 unit
350x400mm
4700g
SLOP
3 days
1 unit
350x400mm
3170g
SLSM
3 days
1 unit
350x400mm
3740g
PATISSERIE
Vanilla Slice
23
CANOLI WITH CUSTARD
CARAMEL SLICE
Light layers of crisp pastry sandwiched with rich vanilla
custard in this classic pastry treat.
Rolls of crisp Italian pastry filled with both chocolate and
vanilla custard.
A rich layers of dense caramel on a biscuit base, topped
with indulgent chocolate.
PIVS
160g
8 units
110x40mm
PICAN
50g
6 units
120x30mm
PICANM
22g
12 units
75x25mm
PICS
145g
10 units
80x50mm
CHOCOLATE ÉCLAIR
COFFEE ÉCLAIR
CREAM HORN
A delicate choux pastry piped with fresh cream and
topped with chocolate.
A delicate choux pastry piped with fresh cream and
topped with coffee icing.
A pastry cone filled with melted chocolate and piped
with fresh cream .
PICHE
160g
12 units
150x40mm
PICFE
160g
12 units
150x40mm
PICHEM
48g
12 units
70x50mm
PICFEM
55g
12 units
70x50mm
PICRH
125g
6 units
130x70mm
CREAM SWAN
CREME CARAMEL
FLORENTINE
Choux pastry piped into this classic shape and filled with
whipped cream.
This classic French custard-based dessert is ready to be
turned out and served.
Toffee and nuts are combined and then backed in dark
chocolate.
PICRS
105g
6 units
90x80mm
PICRSM
60g
12 units
60x60mm
ICRC
135g
20 units
70x45mm
PIFL
75g
12 units
100mm
Chilled shelf life of all products 3 days
PATISSERIE
24
VANILLA SLICE
PAVLOVA DRESSED
PAVLOVA SHELL
A classic Australian favourite - a light sponge layered
with jam and coated in chocolate and coconut.
A crisp pavlova shell topped with fresh cream and
seasonal fruit.
Gluten Free
A crisp, hand-piped shell ready to be dressed and
finished in a variety of ways.
Gluten Free
PILAM
110g
8 units
60x60mm
IPVF
90g
6 units
80x60mm
IPVS
37g
6 units
80x35mm
PILAMS
45g
24 units
40x40mm
MBPVF
12g
1 unit
50x50mm
MBPVS
7g
1 unit
50x50mm
PROFITEROLE FILL & DIP
PROFITEROLE FILLED
PROFITEROLE SHELL
Delicate choux pastry filled with cream and dipped in
dark chocolate.
Delicate hand-piped choux pastry filled with cream or
chocolate custard.
Delicate, hand-piped choux pastry ready to be filled in a
variety of ways.
PIPRD
55g
1 unit
60mm
PIPRF
45g
1 unit
60mm
PIPRS
14g
1 unit
60mm
ROCK CAKE
RUM BALL
APPLE TURNOVER
Sultanas and a cake-like consistency make for a family
favourite.
Rum flavoured liqueur, sultanas and chocolate rolled in
chocolate sprinkles.
Light and flaky pastry filled with apples and lightly
sweetened fresh cream.
PIRC
180g
6 units
10mm
PIRM
95g
15 units
60mm
PATISSERIE
LAMINGTON
PIATO
135g
6 units
90x40mm
MBATO
45g
1 unit
50x40mm
25
TARTLET TRAY
Petit bites of sponge and cream enrobed with
fondant and beautifully decorated.
From left: Cherry Almond Tart, Apple Crumble,
Mixed Nut Tart, Apricot and Almond, Chocolate
and Lemon.
PFG
3 days
1 unit
23g
PFTT
3 days
48 units
930g
CREAM CAKE TRAY
ASSORTMENT TRAY A
ASSORTMENT TRAY B
From left: Red Currant Pyramid, Passionfruit Mousse,
Flourless Chocolate Cake, Green Tea Tiramisu,
Praline Mousse Log and Coconut Mousse.
From left: Orange Madeline, Chocolate Brownie,
Coffee Eclair with Crumble, Apple Tart Tartin,
Raspberry Crumble Square and Blueberry Friand.
From left: Banana Loaf, Praline Choux Bun, Fruit
Almond Loaf, Sticky Date, Opera Square and
Raspberry Friand.
PFCT
3 days
PFAT
3 days
PFBT
3 days
36 units
760g
36 units
770g
36 units
625g
Chilled shelf life of all products 3 days
PETIT FOURS
PATISSERIE
26
PETIT FOURS GLACE
BAKERY ITEMS
Assorted Macarons
27
BAKERY ITEMS
CROISSANT MINI
CHOCOLATE CROISSANT
DANISH
SCONE PLAIN
Folds of flaky butter pastry created in the
traditional style.
Folds of flaky butter pastry with a
chocolate centre .
A selection of traditional fruit and plain
danishes.
A traditional scone with a classic texture.
Or try our FRUIT SCONE CODE: BSF
BCRMI
110x50mm
BCRMC
110x50mm
BDAN
70x20mm
BSP
70x50mm
1 unit
30g
1 unit
35g
1 unit
32-40g
20 units
60g
3 days
3 days
3 days
BISCOTTI PISTACHIO AND FIG
BISCOTTI ALMOND AND APRICOT
STRUDELS
Classic Italian twice baked biscuits filled
with pistachio and fig.
Classic Italian twice-baked biscuits filled
with almond and apricot pieces.
Light pastry envelopes a rich mix of fruits and spices.
PBPF
90x30mm
PBAA
90x30mm
1 unit
800g
1 unit
800g
3 days
28
3 days
3 days
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
BAKERY ITEMS
L-R :: Apple Cinnamon, Chocolate
Chip, Blueberry, Banana Hazelnut
MUFFINS
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
MACARONS
These popular French classics come in
a variety of flavours including pistachio,
lemon, vanilla, strawberry, caramel and
chocolate.
L-R :: Raspberry, Blueberry,
Orange, Chocolate
PAMT
50mm
48 units
15-20g
FRIAND
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
29
BAKERY ITEMS
30
CHOCOLATE KISS
CHOCOLATE MACADAMIA SABLE
COCONUT MACAROON
A shortbread-style biscuit sandwiched with dark
chocolate and dipped in white chocolate.
A classic sable biscuit combining chocolate and
macadamia nuts.
An old-style chewy coconut biscuit par-dipped in
chocolate.
PCK
3 days
1 unit
60mm
500g pack
PCM
3 days
1 unit
45mm
500g pack
PCC
3 days
1 unit
40mm
500g pack
FRUIT SABLE
FLORENTINE
HAZELNUT MACAROON
A classic sable biscuit which incorporates sultanas and
other dried fruits.
Chewy toffee and lightly toasted nuts are shaped into
squares then par dipped in dark chocolate.
An old-style chewy hazelnut biscuit topped with a
toasted hazelnut.
PCSA
3 days
1 unit
45mm
500g pack
PCFL
3 days
1 unit
40mm
500g pack
PCHZ
3 days
1 unit
45mm
500g pack
MARBLE SABLE
VANILLA CRESCENT
VANILLA KISS
A classic sable biscuit combining both vanilla and
chocolate dough.
Lightly scented vanilla shortbread, hand moulded into
this classic shape.
A shortbread-style biscuit sandwiched with white
chocolate and dipped in dark chocolate.
PCMS
3 days
1 unit
45mm
500g pack
PCVC
3 days
1 unit
60mm
500g pack
PCVK
3 days
1 unit
60mm
500g pack
APPLE PRUNE WALNUT
LTAP
250x40mm
2 units
700g
3 days
CHOCOLATE FLOURLESS
LTCF
250x40mm
2 units
750g
3 days
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
Gluten Free
BAKERY ITEMS
TEA CAKE LOAF
CUPCAKES
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
31
BAKERY ITEMS
32
FRITTATA VEGETABLE SLAB
QUICHE LORRAINE 10”
QUICHE MUSHROOM 10”
Egg mixed with vegetables and herbs and lightly
seasoned before being baked.
A faithful interpretation of this classic blending bacon,
onion and cheese.
Sliced mushrooms are added to the mix, creating
another element of interest.
SLFR
3 days
1 unit
350x400mm
4500g
SQL
3 days
1 unit
250mm
1500g
SQMU
3 days
1 unit
250mm
1500g
QUICHE SMOKED SALMON 10”
QUICHE SPINACH 10”
QUICHE VEGETABLE
Smoked salmon pieces are dotted through the mix
which is enlivened with sprigs of dill.
Spinach is blended through the mix for a moist and tasty
version.
Ideal for vegetarians, vegetables and herbs are mixed
through the seasoned mix.
SQSM
3 days
1 unit
250mm
1500g
SQSP
3 days
1 unit
250mm
1500g
SQVG
3 days
1 unit
250mm
1500g
MEAT PIE INDIVIDUAL
MEAT PIE MINI
SAUSAGE ROLL INDIVIDUAL
A delicious blend of beef mince and seasoned gravy fill
this flaky pastry case.
A delicious blend of beef mince and seasoned gravy fill
this flaky pastry case.
A classic version combining sausage mince, herbs and
spices in flaky pastry.
SPM
3 days
1 unit
100mm
180g
SPMI
3 days
1 unit
60mm
50g
SSR
3 days
1 unit
120mm
160g
QUICHE MINI
SPINACH AND FETTA RISOTTO BALL
A classic version combining sausage mince, herbs and
spices in flaky pastry.
A selection of classic favourites in canape-sized
portions.
Creamy al dente rice blended with spinach and fetta
cheese.
SSRM
3 days
1 unit
40mm
55g
SQMI
3 days
20 units
55mm
25g
SPCSR
3 days
36 units
40mm
30g
ZUCCHINI AND HALOUMI FRITTATA
CURRY CHICKEN FILO
PEKING DUCK STRUDEL
Moist and moreish disks of egg mixed with grated
zucchini and haloumi cheese.
Chicken pieces blended in a spiced curry mixture and
wrapped in crisp pastry.
An innovative canape blending delectable peking
duck in a savoury strudel pastry.
SPCZF
3 days
36 units
40mm
20g
SPCCP
3 days
24 units
50mm
23g
SPCDS
3 days
24 units
65mm
BEEF AND RED WINE PIE
MOROCCAN LAMB PIE
Chunks of beef slow cooked in a red wine gravy and
topped with flaky pastry.
Tender lamb marinated in an aromatic blend of exotic
spices and topped with flaky pastry.
SPCBP
3 days
28 units
45mm
40g
SPCML
3 days
28 units
45mm
40g
BAKERY ITEMS
SAUSAGE ROLL MINI
18g
33
CHOCOLATE ITEMS
34
MANGO COCONUT
LIME CHOCOLATE
VANILLA RASPBERRY
COFFEE TRUFFLE
White chocolate and mango ganache
flecked with coconut.
Milk chocolate shell filled with a lime and
chocolate ganache.
A rich dark chocolate ganache
flavoured with this classic pairing.
A hand-rolled coffee ganache finished
with bronze lustre.
HMCMC
30mm
HMCLC
30mm
HMCVR
30mm
HMCCT
30mm
1 units
8g
1 units
11g
1 units
8g
1 units
8g
7 days
Gluten Free
7 days
Gluten Free
7 days
Gluten Free
7 days
Gluten Free
PASSIONFRUIT CARAMEL
DARK CHOCOLATE CLUSTER
COINTREAU
CRISPY HAZELNUT
A passionfruit and caramel ganache
hand-rolled in white chocolate.
Lightly toasted almond pieces mixed
through dark chocolate.
An indulgent cointreau ganache
enrobed in chocolate and gold lustre.
A gianduja-style bar chocolate
combining hazelnut crunch.
HMCPC
30mm
HMCDC
30mm
HMCC
30mm
HMCCH
30mm
1 units
8g
1 units
8g
1 units
8g
1 units
8g
7 days
Gluten Free
7 days
Gluten Free
7 days
Gluten Free
7 days
Gluten Free
TUILLE TRIANGLE
DECTP
3 days
1 unit
100mm
7g
CHOCOLATE FAN
TUILLE SPIRAL
DECTT
3 days
1 unit
150mm
9g
CHOCOLATE FLAME
DECTS
3 days
1 unit
150mm
5g
CHOCOLATE TRIANGLE
DECCF
7 days
2.5g
DECFL
7 days
3g
DECT
7 days
3g
30 units
60mm
Gluten Free
80 units
100mm
Gluten Free
1 unit
100mm
Gluten Free
CHOCOLATE CIGARETTE
CHOCOLATE ITEMS
TUILLE DISKS
“We also have a full range of
easy-to-serve sauces available
including berry compote,
chocolate, coffee and
passionfruit.”
SUGAR SHEET
DECCC
7 days
50g
DECSS
7 days
100 units
100mm
Gluten Free
1 unit
30mm
Gluten Free
35
CONTACT
“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 2128
PO Box 6973 Silverwater NSW 2128
T. (02) 8748 7100
[email protected]
www.patisserie.com.au
36
19-23 Egerton Street Silverwater NSW 2 128
T. (02) 8748 7100
E. [email protected]
www.patisserie.com.au