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Maison Véron

La Carte

Maison Véron

French pâtisserie. Refined by tradition.

Entremets

Multi-layered mousse cakes with mirror glazes and sculpted finishes. Each is assembled over two days and limited to eight portions.

  • Champagne Rose

    $22 / slice

    Champagne mousse, rose-litchi gelée, almond dacquoise, and a blush mirror glaze dusted with edible silver. Our most requested creation.

  • Pistachio Praline

    $21 / slice

    Sicilian pistachio mousse over feuilletine croustillant, hazelnut praline insert, and a pistachio velvet finish.

  • Dark Chocolate Caramel

    $20 / slice

    72% Valrhona chocolate mousse, salted caramel insert, chocolate biscuit joconde, mirror glaze. Intense and deeply satisfying.

  • Yuzu Elderflower

    $23 / slice

    Yuzu curd mousse, elderflower panna cotta insert, genoise légère, and a pale gold glaze. Spring–summer only.

Viennoiserie

Hand-laminated pastry using 84% cultured butter and a 72-hour cold-ferment process. Baked in two rounds — 8 AM and 11 AM.

  • Croissant Beurre

    $5.50

    The foundation. 27 alternating layers of dough and cultured butter. Shatters on touch, melts on the palate.

  • Kouign-Amann

    $6

    Breton laminated dough folded with cane sugar and salted butter. Deeply caramelised crust, tender center. Twelve made daily.

  • Pain au Chocolat Valrhona

    $5.75

    Two batons of Valrhona 66% encased in laminated dough. Slightly bitter counterpoint to the butter.

  • Escargot Pistache

    $6.50

    Rolled croissant dough spiralled with pistachio frangipane and candied orange. A Maison Véron original.

  • Chausson aux Pommes

    $6

    Rough-puff pastry enclosing compote of Granny Smith apples, vanilla, and a touch of calvados. Weekend only.

Macarons

French meringue macarons aged overnight for the ideal chew. A rotating seasonal selection with four permanent signatures.

  • Rose Ispahan

    $4 each · $22 / 6

    Rose-scented shell, raspberry-rose ganache, crystallised rose petal. The classic Maison Véron signature.

  • Vanille Bourbon

    $4 each · $22 / 6

    Madagascan bourbon vanilla bean infused into a Swiss meringue buttercream. Pale ivory and flawlessly simple.

  • Chocolat Noir

    $4 each · $22 / 6

    70% Manjari chocolate ganache, a touch of fleur de sel. For those who prefer depth over sweetness.

  • Seasonal Flavour

    $4.50 each

    Changes with the market. Yuzu tart, fig & honey, saffron mango, wild blackcurrant — ask at the counter.

Gâteaux

Whole cakes for celebrations and ceremonies. Each is assembled to order and requires 72 hours minimum notice.

  • Fraisier

    from $185

    Génoise légère, mousseline cream, fresh-market strawberries, mirror glaze. Spring–summer. Serves 8–10.

  • Bûche de Noël

    from $210

    Holiday log cake in rotating flavours. Champagne & pear, chestnut & praline, or dark chocolate. Serves 10.

  • Bespoke Wedding Gâteau

    from $450

    Multi-tiered celebration cake designed in consultation with our maître pâtissier. Custom flavour profiles, décor, and scale. For weddings, galas, and milestone events.

  • Tarte aux Fruits

    from $62

    Pâte sucrée shell, vanilla pastry cream, seasonal market fruit arranged in the classic Parisian style. Available in 20cm and 26cm.

Created fresh each morning — daily selections vary. Please ask about allergens; our atelier handles wheat, dairy, eggs & nuts.