Where the smell of freshly baked pastry greets you at the door.
Aastha Agrawal
Beurre
Bakery$
Influenced by the flavours of her Singaporean and Pakistani heritage (and a childhood love of Vegemite), Zahara Valibhoy opened her first bakery in 2025, after baking at Laduree in Paris and making her own custom cakes in Melbourne. The smell of freshly baked pastry greets you at the door, while a playful mural and butter-yellow counter invite you to settle in.
Her menu follows two guiding questions: “What do I feel like eating, and how do I make it taste exceptional?” plus “a deeply ingrained belief that an overly sweet dessert is a no-go”. The result? A thoughtful line-up of tarts, choux pastries, cake slices and a rotating gluten-free option, alongside a cabinet filled with fruity danishes and other sweet treats. Savoury lovers aren’t forgotten, with spanakopita croissant scrolls and a Vegemite and cheddar croissant.
Signature item: Morning buns ($8), which are like cinnamon scrolls but amped up.
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Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
