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Our Almond Croissant first hit the streets of Sydney way back in the early 80's, when well travelled friend (and arguably Australia 's finest  blues harp player), Jim Conway , insisted we add this delicacy to our repertoire.  The recipe and style were provided by two French pastry chefs, Joel & Leon, who had learned the hard way, back then, that Australians preferred their pastries a very light golden brown and tended to dismiss anything too dark as “bloody burnt, mate!” 

The crescent shaped product, with real almond paste inside and on top, covered in flaked almonds and lightly dusted with icing sugar, became an immediate ‘smash hit' with the embryonic café culture, slowly emerging in the backstreets of Kings Cross and East Sydney, from boltholes like the Coluzzi Bar, Bill & Tony's, the Piccolo and the Tropicana.

Years later, on a trip to Paris, we discovered that the traditional “croissants aux amandes” weren't in fact crescent shaped at all but were generally ‘straight', or close to it, and baked until the almonds and outer pastry were dark and crispy and the almond paste was a gorgeous oozing gelatinous goo. We didn't have the heart to tell our enthusiastic customers, so for years, on the basis of “if it ain't broke, don't fix it”, we left them as they were.

Twenty two years on and, at the risk of upsetting some long term fans, we recognised that things have changed and local taste buds are now extremely sophisticated and ready for the real thing.  So, at the beginning of March, we relaunched  our new Almond Croissants - no longer 'bent' but more delicious than ever and sales have almost doubled already!