Premium quality pastries from the inside out, made from fresh, real ingredients and tasting as good as they come.
That’s The Pastry Lounge difference.
Since we hand-rolled our first sheet in 2001, The Pastry Lounge has grown from producing Mini Pies, Tarts, Pasties & Pithivier in a wide range of delicate and robust fillings, to Pastry Canapes, and Bao, Tart Shells and Mini Breads, as well as premium Pastry Sheets & Discs. Chances are you’ve already tried our products but don’t yet know it. And that’s just fine by us.
Everything we make, we make by hand, in small batches. We use fresh, real ingredients - high quality butter and eggs, the fresh high-quality produce. We prep all our own vegetables and herbs onsite. We roast, braise and bone our own meats and stocks. We use state of the art equipment in our own HACCP certified commercial pastry kitchen.
We think of ourselves as pastry artisans – It’s a craft and we’re dedicated to mastering it. We have a great team of enthusiastic staff and encourage them to hone their pastry skills through training on the job, courses and demonstrations. Our team are passionate about what they do, and it shows.
The Pastry Lounge grew out of a small catering business operated by Fiona Richardson – ex-boardroom chef and passionate pastry devotee. We understand the pressures on chefs creating menus for venues and large events. We’ve earned our reputation as one to trust amongst Melbourne’s chefs, caterers and major events, delivering a consistently high-quality product on time, every time.