Overview
If you take your Easter chocolate seriously, why not seek out the best of the best? Dear Florence — the French patisserie housed in Sydney's Japanese-inspired hospitality precinct Prefecture 48 — has unveiled its first-ever treat for the holiday season. Inspired by the classic Cadbury Creme Egg, The Easter Cake Egg gives a monumental glow up to the supermarket fave.
Just how much of a glow up are we talking about? In the Dear Florence reimagining, creamy coconut mousse stands in for the egg white, passionfruit curd is used for the yolk and coconut dacquoise brings that essential spongy texture that makes the Cadbury OG so moreish. The egg is then covered in a corn flake-inspired coating before a two-tone chocolate spray delivers a rousing finish.
Responsible for this fascinating creation is executive pastry chef Aoife Noonan. Hailing from Dublin, Noonan worked at some of the best restaurants in Ireland before a four-year stint as head pastry chef at her home city's celebrated fine-diner Patrick Guilbaud, a two Michelin-starred restaurant since 1996 that helped put Ireland on the map as a culinary destination. She further bolstered her credentials as head pastry chef at legendary Sydney restaurant Aria, and this fine-dining precision and technical nous are on full display with her latest creation.
This limited-time creation undoubtedly befits Dear Florence's reputation for haute dessert. The Japanese-inspired flavours of The Easter Cake Egg combine with a healthy dose of nostalgia to ensure each bite transports you back to your childhood munching on Cadbury's creations. Yet this inspired reimagining is a far more mature affair — developed for an adult palette, it features carefully shaped layers that reveal an exciting surprise, as refined textures and flavours contrast and complement each other with impressive results.
This thoughtful concept reflects how things are done at Dear Florence, an intentionally high-end patisserie committed to crafting desserts that evoke emotions, celebrate traditions and tell stories. Not all stories are forever, though — The Easter Cake Egg is only available until Saturday, April 19.
Opened in 2024, Dear Florence has rapidly emerged as one of Sydney's must-try patisseries. Gracing the front of Prefecture 48's historic Sussex Street home, the storefront looks more like a jewellery store than somewhere to stock up on cakes and tarts. However, one glimpse of Noonan's inventions gives you the impression that these immaculately presented desserts could just as well be precious stones — and her latest creation is no exception.
Dear Florence is open Tuesday–Saturday from 10am–3pm at Prefecture 48, 230 Sussex St, Sydney. Head to the venue's website for more information.