Dulcet Cakes & Sweets
A Haymarket patisserie with 20-layer crepe cakes by an ex-Quay pastry chef.
Sydney has scored a dessert haven you can really sweet tooth into, as Burwood's Dulcet Cakes and Sweets opens the doors to a second inner-city outpost. Helmed by Le Cordon Bleu alums Vivienne Li and Juno Zhu (also a former head pastry chef at Quay), the boutique patisserie has made its home in Haymarket, with a selection of cakes, desserts and pastries as easy on the eye as they are on the tastebuds.
Here, you'll find yet more evidence of the duo's flair for inventive treats inspired by France and Japan, across a menu that's guided by fresh ingredients and packed full of house-made elements. Asian flavours star throughout, with familiar tastes like matcha, black sesame, taro and durian worked into clever – and often surprising – sweet creations.
Prepare to be wowed by the likes of a galaxy-inspired mousse cake — rocking layers of jasmine mousse, dark chocolate mousse and sour cherry confit — and the decadent Popcorn and Snickers bar loaded with nougat and peanut butter mousse.
Dulcet's range of much-talked-about 20-layer crepe cakes make an appearance, as does a soft serve made using imported Marukyu Koyamaen matcha powder served with Pocky. Throw in sweet burgers served on earl grey mousse buns and the wide array of other tarts, cheesecakes and miniature animal-shaped desserts, and you can bet you'll have a hard time choosing just one.