Ganache Patisserie Francaise

We got two cakes: macadamchoco and le tout fraise. Both were really great options to satisfy different tastes.<br/ <br/ I prefer more indulgent desserts so I really enjoyed the chocolate one. I loved the mix of nutty flavours and textures. The crunchy prailine base tasted incredible with the smooth chocolate mousse. The glaze was so shiny and the touch of gold shimmer was beautiful. <br/ <br/ The strawberry is great if you like lighter cakes. Delicious jam sandwiched by vanilla sponge cake. Wasn't too sweet and the fresh strawberry toppings was a nice touch.

The best baguettes and croissants in town.<br/ Having breakfast here is such a delight.<br/ Get in early or you won't have any breads to buy.<br/ <br/ Although the main lady serving can look quite grumpy and arrogant she is quite nice!

I've been coming here regularly for almost 10 years. I think this is the best French bakery in Sydney for pastry and French baguette.The vienoisserie is of exceptional quality (croissant, pain au chocolat, snail, almond croissant) and I'm fairly sure made from all butter pastry.The coffee has improved significantly in the last few years.

Didier Sockeel, formerly from La Renaissance, is the man behind this French patisserie in North Shore area.. His croissant is always sold out before noon everyday and probably the closest thing to a traditional almond croissant I've ever found (Originally it's a way to sell some left-over from the day before).. It's soft and had that cakey core with a slight crispiness on the outer top.. The frangipane filling was intense, abundant and moist where it thoroughly greased the takeaway paper bag.. <br/ <br/

Coming from someone who ordinarily doesn't really like to eat cake (unless it's a $4 Coles mudcake or a $90 opera cake), or will be absolutely content with a sliver; this cake is wow. It was rich, but not so rich that you're put off from eating it altogether. In fact, it's rich to the extent that you convince yourselves that it's not very rich, so you go for another mouthful but lo and behold you realise it was indeed pretty rich do you follow what I mean?