Madame & Yves
A Clovelly patisserie run by one of Sydney's best pastry chefs.
January 15, 2020
Sydneysiders with a sweet tooth should make tracks to Clovelly, where renowned pastry chef Yves Scherrer is now pumping out his goods at new patisserie and bakery Madame & Yves.
Scherrer — who's opened the venue with partner Jennifer — has worked across several of Sydney's fine dining institutions, creating stunning desserts at the likes of Sokyo and now-closed restaurants Est and Ananas Brasserie. He also recently coached the Australian World Pastry Cup team — which went on to win sixth place worldwide — and is the man responsible for Sake's much Instagrammed dragon egg dessert.
While the dragon egg will not make an appearance at Madame & Yves, a few of Scherrer's other famed creations will grace the menu — including the salted caramel eclairs from Ananas and the white sesame gelato from Sake. The leaves room on the menu for a whole heap of new creations, like the matcha yuzu roll (matcha sponge, mascarpone yuzu cream, yuzu whipped ganache, shiso leaf gel and choux pastry) and the piña colada tart (coconut mousse, lime curd, rum-flambéed pineapple and sweet pastry).
Expect cakes, tarts, fresh bread and pastries aplenty. There is a whole host of croissants, from the classic ham and cheese, to a Ferrero version filled with hazelnut and dipped in chocolate. There's also a sizeable list of handmade gelato and sorbet on offer, including vanilla bourbon, pineapple yoghurt and lemongrass varieties.
You'll also notice a focus on native and seasonal Aussie ingredients here, with no artificial colours or additives to speak of. Patrons can see an environmental focus elsewhere in the shop, too — notably in the biodegradable plant-based packaging and the Green Caffeen swap-and-go cup cups. For those coffees, the patisserie has teamed up with social enterprise Madding Crowd Coffee, a small-batch Sydney roaster which donates a portion of profits back to charity (and whose beans come in reusable tins).
The Clovelly Road shop is small, which means you can watch the team of pastry chefs in action from the open kitchen as you order at the counter. There are a few outdoor tables, too, made for morning coffees and croissants.