Previous SlideNext Slide

From a miniature workspace, Giorgia McAllister-Forte conjures mahogany-coloured pastries with dainty, ultra-seasonal toppings. We’re talking poached pear with gingerbread, fig leaf cream and dark berries, and salted yuzu with almond frangipane and meringue. One savoury pastry usually joins these and her leatherwood honey and sea salt croissant, a candidate for Melbourne’s baked good hall of fame.

Good to know: This is a takeaway window in a residential area – head to Princes Park for your pastry party.