Summer Sizzle
Tuesday, 2 December 2025
Sweeten up your Summer
Featuring:
Pierrick Boyer
Rêverie Café Melbourne
Summer is here, the busiest time of the year for most hospitality venues. And many are finding that adding desserts and pastries to menus throughout the day can dramatically increase each table’s average spend, giving a welcome sugar hit to the bottom line.
“It’s important to offer a sweet selection and it doesn’t have to be complicated,” says Pierrick Boyer, chef and owner of Rêverie Café near Prahran Markets in Melbourne. “I like to offer a good classic, done with a twist.”
Seasonal savings
“In the warmer months people are definitely wanting something lighter, like ice creams and little cakes, with seasonal fruits,” Pierrick says. “For our specials we’ll be using more berries, like strawberries, which are much cheaper at this time of year.”
But he says it’s not all about decorated cakes and decadent desserts. “In the world at the moment there is more direction towards pastries, due to cost of living pressures,” he explains. “Because for half the price of a piece of cake, you can get a bigger, beautiful croissant or brioche.”
The appeal of these pastries that use yeast, called Viennoiserie in France, is that the light, flaky texture is perfect for breakfast, as well as morning and afternoon tea. At lunchtime they can be served with savoury toppings or fillings.
“We are seeing more and more cafes doing it, and more people are consuming pastries throughout the day.”
Croissant craze
Pierrick knows what he is talking about. In November he was a judge at the first Viennoiserie World Cup in France, where his protégé, Indonesian-Australian pâtissier Paula Nikita, represented Australia.
“Croissants have always been part of the culture in France, but now the interest in Viennoiserie and patisserie as a trade is rising steadily in Asia and America,” Pierrick says. “Now a separate global competition is being held to highlight these croissant-making skills, and the standard was off the charts!”
We are seeing more and more cafes doing it, and more people are consuming pastries throughout the day.
Trendsetting vs tradition
As well as traditional favourites such as almond or chocolate croissants, these days fillings and toppings include pistachio, raspberry, salted caramel, lemon curd and more. In recent years spin-offs have been created including the cruffin and cronut.
“I don’t follow the trends as such,” Pierrick admits. “For me, over the last 22 years I’ve been in Australia, it’s always about a classic done well – with a twist. These are the ones that stand the test of time.”
That said, Pierrick does like to see what is driving consumer demand. “You know, I do find the Dubai chocolate quite interesting,” he says. “I enjoy it and I love the concept.”
“There will always be some products that have their time in the spotlight. Macarons became popular here when they were on Masterchef, but I have been making macarons since my apprenticeship!”
Smarter menus
Pierrick says it’s never been more important to adapt menus to keep food costs down.
“The price of chocolate doubled in the past 12 months, the price of eggs more than doubled, butter has gone up 25%. Labour costs are also rising so we have to work smarter, not harder.
“That’s why selling larger volumes of pastries works, they are easy to scale up if you do it well, and the cost ratio is better than cakes.”
Presentation is paramount to drive impulse sales, whether it is a snack or something sweet to finish a meal. Pastries lend themselves to mouthwatering displays, especially when decorated or piled high with icing and garnishes.
Promoting takeaway sales after a meal to enjoy at home or share with family and friends is also a good way to increase the average spend.
…selling larger volumes of pastries works, they are easy to scale up if you do it well, and the cost ratio is better than cakes.
The sweet life
Pierrick says in recent years the affordability of Unox Bakertop ovens means more businesses can bake breads and pastries to complement their menu. “If you have some space and time to proof and laminate the dough, it is not so hard to set up a pastry kitchen now.”
However not everyone needs to bake in-house, when quality products can be sourced from suppliers and value-added at the venue. It’s also easy to add festive flavours and decorations in the lead up to Christmas, a time when people are ready to indulge.
And Pierrick believes everyone needs a little sweetness in life, no matter the season.
“After 36 years as a pastry chef, I’m still genuinely passionate about how food can bring happiness,” he says. “A cake or dessert is a part of life’s big celebrations, and should also be part of every day!”
The Pastry House’s premium croissants and danishes from Allied Pinnacle are created with “easy-bake” technology, ready to be baked straight from the freezer.
With no need to proof or thaw the dough, you’ll have more time for creating your own masterpieces!
Mince Pie Croissant
Fill a croissant with fruit mince, then decorate with shortbread stars and cinnamon sugar
Passionfruit Pavlova Croissant
Pipe passionfruit curd inside a croissant, then top with more curd, fresh strawberries, desiccated coconut and mini meringue kisses.
Dubai Chocolate Croissant
Fill the croissant with a mixture of pistachio butter, cream and toasted kataifi pastry. Drizzle melted chocolate on top and finish with crushed pistachios.
Croissant
90 x 50g
Seasonal fruit prices aren’t a problem when you have a tin of SPC fruit in the pantry. Try SPC Halved Apricots or Sliced Peaches, 100% Australian grown in Victoria’s Goulburn Valley with no artificial colours, flavours or preservatives.
They’re perfect for traditional danishes and lattice pastries.
Peach Summer Pudding
Pour a mix of cream cheese, eggs, sugar, vanilla and milk over sliced peaches and chunks of day-old croissants, then bake in individual ramekins.
Abricotine
A specialty of southern France; pastry cream and apricots on a square of puff pastry, folded so the opposite corners touch. Voila!
Peaches & Cream Bagel
Lather a toasted bagel with whipped cream cheese, add sliced peaches and drizzle with honey.
Sliced Peaches in Juice
3 x 3kg
Featured Products
Buttermilk Pancake Mix
10kg
Apricot Halves in Juice
3 x 3kg
Cake Donut Mix
10kg
Baked Beans
3 x 3.1kg
Crème Muffin Mix
10kg
Baked Beans Rich Tomato
10 x 180g
Mini Chocolate Croissant
140 x 35g
Apples Diced
3 x 3kg
Plain Flour
12.5kg
Fruit Salad in Juice
3 x 3kg
Scone Mix with Buttermilk
10kg
Peaches Diced In Juice
24 x 120g
Self Raising Flour
12.5kg
2 Fruits Diced In Juice
24 x 120g
Utility Cake Mix
10kg
Apple & Banana Puree
3 x 2.95kg
Anzac Cookie Puck
56 x 50g
Apple & Peach Puree
3 x 2.95kg
Choc & Macadamia Cookie Puck
56 x 50g
Apple & Strawberry Puree
3 x 2.95kg
Choc Chip Cookie Puck
56 x 50g
Apple Apricot Puree
3 x 2.95kg
Double Choc Chip Cookie Puck
56 x 50g
Apple Puree
3 x 2.95kg
Noodle And Dumpling Flour
12.5kg
Apricots Diced In Juice
24 x 120g
Gourmet Roll Italian
50 x 200g
Fruit Salad Diced In Juice
24 x 120g
Gourmet Roll Spinach & Ricotta
50 x 200g
Peaches Diced In Juice
24 x 120g
Gourmet Roll Vegetable
50 x 200g
Pear And Mango Puree
3 x 2.95kg
M&M Cookie Puck
56 x 50g
Pears Diced In Juice
24 x 120g
Raspberry White Choc Cookie Puck
56 x 50g
Tropical Puree
3 x 2.95kg
Sausage Roll
70 x 145g
Sliced Peaches in Juice
3 x 3kg
Bagel Blueberry Baked
16 x 120g
Spagasaurus
10 x 175g
