Strong blog rumour has it that this little narrow patisserie in Balmain makes some of the most luscious, inventive cakes this side of the equator. And what’s more, they do a brisk trade in the sweetest delicate morsels, French almond Macarons. I’ve been trying to get there for several weeks but fate and busy schedules intervene and it always ends up being pushed back yet another week. Not so this week, I am determined to visit and when I call beforehand they tell me the two flavours are raspberry and choc orange. That settles it. After visiting an art gallery we criss cross some truly heinous traffic to Balmain and we enter this tiny but enticing lair of sugary, creamy goodness.
There are no seats or tables, its strictly a take away affair. The long rectangular shaped room makes great use of the space and the desserts are incredibly vividly hued and eye catching. In fact it takes me a good 10 minutes to decide what I am having. Luckily the staff are very friendly and happy to discuss what’s they’ve tasted and they’re patient which also helps.
They point out that Adriano has actually dedicated a dessert to a food blogger that frequents the shop: the Meiying after the blogger Raging Yoghurt. How cool is that? They also have a selection of cookies, quiches, breads and tarts but its the cakes that hold my interest.
I pick out a Mini macaron bag filled with hazelnut, coconut, raspberry and choc orange meringues (sold by weight, $70 per kg) and then go back and forth in front of the cakes trying to decide which two cakes I want. I am torn between a Maxiadz and a Wheelie Good but select the Wheelie Good as I love white chocolate and pistachios. I am also drawn to a dessert that doesn’t have a name or description but from what we’re told its a rhubarb and pear crumble with a disc shaped creamy top. I also order a dessert that I am drawn to as it seems like two desserts in one, the Barbados. They box our goodies and we’re off to sample these delectable goodies. Unfortunately it looks like I was overcharged by about $5 which is a tad annoying since it meant I could’ve ordered one of the passionfruit tarts! 
Getting home, we can wait to try these goodies. The weather outside is scorching hot so the Wheelie Good and the Macarons have suffered a little on the trip home. I don’t need any more excuse to try the on-the-verge-of-collapsing Wheelie Good first.
Wheelie Good $6.50
The description for the Wheelie Good reads: pistachio dacquoise, mascarpone mousse, honeyed apples and apricots rolled in white chocolate, pistachio and macadamia nuts. Its stunning and cutting into it seems almost sacrilegious. The crunchy pistachio dacquoise and mascarpone mousse gives a luscious collapse in the mouth and the slivers of honeyed apricots cut through this sweet white chocolatey creamy goodness. The sweet, almost sticky fruit is exactly what it needs and the pistachios and macadamias give it a welcome crunch on the outside. Its absolute textural harmony, an orchestra of textures where every texture is covered and works together beautifully.
Barbados $6.50
We next try the Barbados whose description reads: sable breton, caramelised palm sugar mousse, mango and coconut jelly with pineapple pieces. We try the Mango jelly topped half and the two layer jelly with petite pineapple pieces is droolingly luscious together. There is a layer of a tapioca like jelly underneath it although there isn’t a mention of it in the description. The other half, with the caramelised palm sugar mouse is incredibly creamy and fluffy and dusted with icing sugar. The palm sugar flavour is subtle and the texture is lovely, light and aerated. The sable biscuit base is crispy and buttery. It almost feels like three desserts in one!
Rhubarb and pear crumble with creamy topping $7
We next try the unnamed Rhubarb and pear crumble with custard and cream brulee topping. Slicing through it we see that a layer of sweet stewed rhubarb lies on top of a sweet biscuity base, and on top of that lies a layer of sweet stewed diced pears, then on top of that, lies a layer a sweet creamy mousse and then on top of that is a gorgeous buttery and cinnamon-ey crumble topping. Sitting on top of this is a circle of what was described as a custard and creme brulee although this doesn’t taste particularly like brulee. Its has a slight pear flavour to it too and is grainy or almost floury in texture. Not quite what I expected and not to my taste but what’s waiting for me underneath most certainly is. The crumble is gorgeously buttery and compellingly moreish with the tangy rhubarb, sweet pear and cinnamon filled crumble crust. Despite the fact that I’ve already upped my sugar levels significantly with the other desserts, I keep digging my fork in until its almost gone.
Onto the mini macarons last: let me admit that mini macarons aren’t usually my favourite as the level of filling in these is usually much smaller and there needs to be a decent amount of filling for me. But buying the mini pack was the only way I could try 4 different flavours. The coconut was not particular coconut-ty in flavour, in fact it tasted a little like pear; the raspberry was good but the filling was raspberry jam whereas I definitely prefer the creamier fillings, the hazelnut was delicious and true to flavour and the chocolate orange was also good and true to flavour and the cutest with the smattering of cocoa on the bright orange shell.
Sweets vanquished, I cannot believe how much work is put into each one of these cakes. Each cake has a multitude of unique components with hardly any used more than once which means that the effort made to produce these must be huge! Forget art on walls, this is the real stuff!
Adriano Zumbo
296 Darling Street
Balmain NSW
Tel: +61 (02) 9810-7318
Open: 8am-6pm Mon-Sat
8am-4pm Sunday
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32 Comments | Add your own
i don’t like mini-macarons either. even the ones at laduree didn’t have enough filling for my taste. next time we should buy the big ones and split them in half.
*wipes away drool* I need to find a place like this in Melbourne – everything is so original sounding and delicious looking!
It reminds me of those Japanese cake shops! everything looks soo delicious
That looks INCREDIBLE.
One of those shops that are so good I don’t think I should go there, because I’d do bad things if I did.
Good reporting NQN.
( : thanks for the pics.
raging yoghurt definitely started the buzz surrounding zumbo.
just the idea of going there excites me! i know i’ll take too long to chooseeee
oh wow…thats a dessert heaven!!!
Hi blythe-I really like it when they don’t mind you choosing the one with the most filling. Also I think macarons are better when they’ve been in the fridge (these were in a warm car) as warm buttercream is awful.
Hi Nic-You should ask them whether they will open a store in Melbourne. Although I think they’re quite new here but you never know!
Hi Kathy-Yep they’re quite Japanese in look but there is a variety of textures whereas Japanese ones tend to be always quite light. Definitely one to try if you come to Sydney
Hi Jobe-LOL I love it when you say “One of those shops that are so good I don’t think I should go there, because I’d do bad things if I did.” Because its so true, they’re so showy its almost indecent
Hi Tian-thankfully the shop assistants are very patient-I suspect because everyone takes so long to choose!
Hi Alexandra-the cakes are so over the top good looking that it feels almost like a surreal dessert heaven
Thanks for sharing your experience at Zumbo! I’ve photographed every cake I have ever bought (and eaten) from them (about 15 so far) but always forget to write down the descriptions. My fave is the merry-go-round (pink macaroon and turkish delight!). As you said, so much effort goes into them it’s incredible. Your photos are lovely as well.
Hi Belle-Thanks
You lucky thing! I would love to be able to try more but its not really close by to where I live 
The merry go round sounds really cute, is that the one like a large macaron sandwich? I think I would love that one too as I love turkish delight *swoons*
what beautiful photo’s! LOL I have been there a couple of times.. I’m not too keen on overfussed deserts and sometimes prefer a simple tart tatin or citron tart. Victoire are great at making them and there only accross the road from my work!
Hi Christy-Thanks!
Have you tried Zumbo’s Passionfruit tart? That’s what my husband really wanted to try as he prefers the simple things too but we didn’t end up getting one. Will put Victoire on the must eat list too, thanks!
Great review of the Zumbo cakes, NQN! I had one of their yummy quiches last week when I was up visiting from Melbourne. Wish they had a branch down south…
Hi Mutemonkey-Cute name (I love monkeys)! I saw your review of the quiche-blueberries certainly sounds like an interesting addition and something I should definitely try (in the name of research of course
). I didn’t realise the quiches were named after ex girlfriends-that’s hilarious! 
OH MY GOD! A decent patisserie in OZ! There are soooo few. Especially here in Brisbane. When can he set up a shop here? Looks as good as a Parisian patisserie – AND he studied at Lenotre School (mentioned on his site). Love your photos – a visual feast. Makes me miss France.
Hi Sophie-I know, decent patisseries are rare unfortunately but when you stumble on a goodie like this, you have to share it. You might have to come down to Sydney to try some!
Mmmm Lenotre cakes *drool*
Thanks so much!
My husband has become a great food photographer/chronicler
I went to the store today & oh it’s so fantastic.
Thanks for the pictures
Hi Anna-Oh that’s great to hear! I love that shop, its how I would have a cakeshop (if I had one
). What did you have?
this place is a revelation and is just around the corner from my house… unfortunately they opened one day before my son was born which has made it very difficult to shed the baby weight… i blame Adriano Zumbo entirely!!
Hi Mel-You are very lucky to be so close but definitely agree that all of that temptation can be dangerous for things such as weight loss
its great to see more Zumbo fans. lovely photos.
To Sophie in brisbane…i hope you’ve tried Jocelyns, on a saturday they usually sell a fruit brioche…its heavenly.
The ONLY place to go for something to really impress dinner guests for dessert!!
Hi Josette-I think by now that he must have a legion of loyal fans
Hi Lynne-Yes, brining or serving Zumbo cakes would be a delicious revelation for those that haven’t tried them!
I would love to be include on youmailing list as your shop and your sweets look divine and there is nothing in my area that has any cake shops worth even looking at
Hi Jeanette-You might want to contact Adriano on his website http://www.adrianozumbo.com
Ciao Adriano, MMMMMMMM che acquolina quando ce li farai assaggiare?
Hello Adriano, who mmmmmmmm watering when you taste them?
ciao by Mimmo, Emanuele e Frank
We met with him well before Easter to arrange for some wedding cakes for our wedding. In order to proceed we simply wanted a quote to which we are still waiting on. After numerous phone calls and pop in visits – we have still not received it. Our wedding is a month away.
I spoke with Adriano on Tuesday 26th June and even he commented that he was sorry and the delay was no excuse. Explain to me how I could ever trust someone to deliver on the day of our wedding if he can’t even provide us with a quote 3 months before our wedding day.
Well Adriano, an apology is only as good as the paper it’s written on, and guess what mate – I haven’t even seen one piece of paper from you.
And despite all of these issues, last week we still bought our sisters birthday cake from him – to show him that we were keen advocates of his business.
If anyone has ever met Adriano, you’d know that whilst he is creative with his pastries, he is a few pastries short of a patisserie.
I am putting the challenge out to my friends in the street, to make the chocolate mouse cake. It makes me nervous, even reading the recipe. I hope it does not turn out to be the chocolate mistake cake… Wish me luck
Hi Anthony-What a shame. Sorry to hear that. Perhaps he will read this and see how unhappy you are. Sounds like it was unnecessarily stressful! :
Hi Jennifer-Haha you could do a bake off! Whoever does the best choc mousse cake wins worldwide fame and adulation (or within your at least
)
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