Lorraine's Patisserie

Hidden away from the hustle and bustle of George Street is a little patisserie named after its owner, Lorraine. Lorraine Godsmark used to work as head pastry chef alongside Neil Perry for 10 years and with that experience, she then opened two other cafes in the years to come until she joined the Merivale Group, where she is now head pastry chef of Palings Kitchen & Bar and Lorraine's Patisserie.

The place is not huge but functional and not one where you order, sit down and wait to be served. It is all to-go here, which we do not mind, really. Who would when the pastry here is absolutely delectable?

The Rosebud Marshmallow ($2.50) intrigued us, as it was the first time we saw gluten-free marshmallow. We bought a bag of these rosewater and raspberry marshmallow with raspberry jelly dipped in dark chocolate. We found it just average perhaps more due to the fact that our tastebuds are not used to gluten-free food than it being not tasty. On a personal note, I liked the dark chocolate that hugged the bottom of the marshies...

But the Mascarpone Cake ($8 per slice), we are big fans of. Or at least, I am. I seem to enjoy multilayered cakes like this which has mascarpone layered with crisp coconut dacquoise and sliced strawberries. Perhaps I like the conflicting textures in my mouth as I chew. The toffee-like torched crunchy upper-most layer and slices of fresh strawberries just add to its cakesomeness. Highly not recommended for people who do not like coconut, though (just had to mention this in case anyone reading is like my flatmate - she ended up enjoying it though, teehee).

Must visit again soon to try the other things displayed and to watch the whole team in action in the kitchen - passionate people at work, just inspirational!

Lorraine's Patisserie
Shop 5, Palings Lane, 320 George Street, Sydney, NSW 2000, Australia
Tel: +61 2 9254 8009
Monday to Friday 8:30am to 6:30pm
Saturday 9:00am to 4:00pm