The Patissier

If you’ve heard of The Patissier, it’s probably for the bakery’s passionfruit meringue (from $48.15/6-inch), a lightly sweetened meringue sponge cake (from $63/whole cake) layered with passionfruit mousse, fresh mangoes and strawberries. Its texture is compromised if kept overnight, though, so if you’re going to have leftovers, opt for the double chocolate praline (from $63/whole cake) instead – a rich praline mousse sits between layers of yet more chocolate mousse, with a sturdy crust to round it off. Orders should be placed four days in advance.