Madame & Yves

Madame & Yves French patisserie, bakery, gelato and boulangerie specialising in technique, universal flavours and

🥨 A little bit of pastry nerdery. Pretzel outside. Croissant within.Sounds simple. It really wasn’t.Getting a croissant ...
06/10/2026

🥨 A little bit of pastry nerdery.

Pretzel outside. Croissant within.

Sounds simple. It really wasn’t.

Getting a croissant to behave like a proper fresh pretzel - without losing the buttery, honeycombed interior - took a slightly obsessive amount of experimenting.

The pretzel bath had to give us that deep burnished crust and unmistakable salty, malty tang you’d expect from the real thing, without compromising everything that makes a croissant worth eating in the first place.

Too far one way and you lose the delicacy. Too far the other and it’s just a croissant pretending to be a pretzel.

Finished simply with pretzel salt and sesame.

For anyone who gets a little too excited about lamination, crust and two very good things colliding: this one’s for you.

THE PRETZEL CROISSANT.

Made for Choctoberfest. Yours only for October.

Always here for you ❤️
02/10/2026

Always here for you ❤️

You can be sensible again tomorrow.THE BLACK FOREST TART.Dark chocolate, cherries and mascarpone whipped cream, layered ...
02/10/2026

You can be sensible again tomorrow.

THE BLACK FOREST TART.
Dark chocolate, cherries and mascarpone whipped cream, layered into the sort of dessert that makes “just one bite” feel wildly optimistic.

There’s richness from the chocolate, brightness from the cherry, that cool cloud of mascarpone cream, and right in the middle, a glossy jewel of cherry sauce that has absolutely no intention of staying politely on top.

Cut into it and everything starts to happen at once.

Silky. Tart. Creamy. Deeply chocolatey.

Exactly the sort of thing you’ll be very pleased you said yes to.

Made for Choctoberfest. Yours only for October.

Thank you Chef Jay for dreaming this up with us 🫶

REUBEN PRETZEL CROISSANT.Should we have talked this out of happening?The buttery pull of a croissant.That salty, malty c...
01/10/2026

REUBEN PRETZEL CROISSANT.
Should we have talked this out of happening?

The buttery pull of a croissant.
That salty, malty chew of a proper pretzel.
A hot Reuben overflowing with pastrami, melted Swiss, sauerkraut and Russian dressing.

All. At. Once.

Yes, the croissant actually takes a pretzel bath. That gorgeous bronzed crust is the real thing, with all those delicate buttery layers you want still waiting inside, then filled rather generously and crowned with a cornichon.

Salty. Buttery. Tangy. Rich. A little ridiculous, and very difficult to stop thinking about once you’ve seen it.

Made for our Choctoberfest. Yours only for October.

A croissant in full bloom.Meet the Nutella Rosette: buttery croissant layers curled into petals, baked until golden, wit...
23/09/2026

A croissant in full bloom.

Meet the Nutella Rosette: buttery croissant layers curled into petals, baked until golden, with a very generous centre of Nutella waiting inside.

Beautiful from above. Even better once you get inside.

A short-term special, because some things are better as a little fling.

Consider your entrance handled 🌸Our Burnt Basque Cheesecake and Flourless Chocolate Fondant can now be finished with a s...
17/09/2026

Consider your entrance handled 🌸

Our Burnt Basque Cheesecake and Flourless Chocolate Fondant can now be finished with a sculptural arrangement of fresh berries, edible flowers and a dusting of snow sugar.

A very good season to be the one bringing dessert.

Spring looks good on you.Yuzu + honey iced long black, topped with cloud-soft vanilla cold foam and blood orange.Bright,...
10/09/2026

Spring looks good on you.

Yuzu + honey iced long black, topped with cloud-soft vanilla cold foam and blood orange.

Bright, creamy, citrusy. The sort of coffee that disappears far too quickly.

Yuzu Honey Cold Foam — our new seasonal pour. 🍋

You do not need this. That’s precisely the point.A beautifully absurd little luxury: chocolate, dressed as caviar.Belgia...
07/09/2026

You do not need this. That’s precisely the point.

A beautifully absurd little luxury: chocolate, dressed as caviar.

Belgian dark chocolate pearls, crisp milk chocolate feuilletine and a little crackle that pops in the mouth. All wrapped in gold and tucked into a caviar tin.

Entirely unnecessary. Extremely good.

Madame & Yves Chocolate Caviar — now in the shop and online.

The Éclairzilla earns its own side of the table.Four times the length. Twice the width. Delicate choux filled edge to ed...
03/09/2026

The Éclairzilla earns its own side of the table.

Four times the length. Twice the width. Delicate choux filled edge to edge with Valrhona dark chocolate crème pâtissière, piled high with an indulgent amount of whipped mascarpone chantilly.

Then, naturally, more chocolate. Sculptural Valrhona dark chocolate work, because subtlety had already left the building.

👉Swipe across. It was too big for one frame.

A monument to chocolate, cream and absolutely no restraint. Made for the middle of the Father’s Day table, and, fortunately, for sharing.

The Chocolate Éclairzilla is here for Father’s Day only, 4–6 September, with limited numbers made each day.

Pre-orders close tomorrow (Friday)⏳ if you want yours guaranteed for Sunday.

Order online or in shop.

Address

343-345 Clovelly Road
Clovelly, NSW
2031

Opening Hours

Monday 7am - 4pm
Tuesday 7am - 4pm
Wednesday 7am - 4pm
Thursday 7am - 4pm
Friday 7am - 4pm
Saturday 7am - 4pm
Sunday 7am - 4pm

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