If croissants are the benchmark of a food patisserie, Agathé Kerr’s are among those that set the bar. She leaves them out for 24-hours to let the dough rest and the yeast ferment more, allowing the butter to develop a flavour closer to cultured butter. Don’t go past her special edition croissants, like the fragrant green pandan-infused or her striking red and white raspberry croissants.
Considering that Kerr used to be an IT consultant in France and only studied to be a patissier when she moved to Australia, she is doing a damn great job representing her home country's most-loved export. As well as croissants, her mille feuille (matcha and raspberry on our visit on a spring day) showcases her pastry skills with flaky leafs of buttery pastry falling off with every bite, and jammy bursts of fresh raspberries going nicely with the dense matcha cream.
Buy cakes and tarts whole from her South Melbourne Market store and if you're visiting on a weekend market day, we recommend getting in early.