Threefold Pastry stepped up the bakery and cafe game around Parramatta station at the end of 2020. With more frequent visits to the office, I finally got the chance to try them in the new year.
This is the Passionfruit and Lemon Meringue Croissant ($8.00).
The croissant itself is buttery with a light and fluffy texture as if one we’re biting into a crisp cloud. The curd is piped generously into the centre after baking with a mouthful of curd guaranteed for every bite of croissant. Indeed, it’s bright passionfruit tartness and zesty lemon acidity is a leaves little to fault and balances beautifully with the sweetness of the similarly abundant meringue torched atop.
This is the Fresh Peach Danish ($6.00). The slices of fresh peach added a bright natural sweetness with a hint of acidity that paired well with the warmer sweetness of the vanilla custard. The pastry itself, though, was a bit dense and not quite as satisfyingly buttery and flaky as we’d like.
This is the Almond Croissant ($6.00). The frangipane was made with the croissant, and so the lightness and general texture of the croissant suffered somewhat, especially at the base where the moisture from the frangipane prevented the layers of the croissant from puffing up. Otherwise, we enjoyed the crunch of the top and the rich and buttery nuttiness of the centre.
This is the Apple Crumble ($6.00). The innards of this croissant were added to a croissant sliced after baking. We enjoy the bite of the apples preserved in cooking but lament the insufficient custard to bring enough moisture to the otherwise drier croissant layers and crumble atop.
This last one is the Banana Caramel ($8.00). This one is also piped after baking, but the thickness of the banana caramel cream meant it leaked back out from the two piping holes and made it a mess to eat. Logistics aside, the banana caramel cream was enjoyable with a balanced sweetness and bright banana flavour. Crispy banana chips instead of the torched banana slices would’ve added an enjoyable crunch.
The passionfruit and lemon meringue croissant is easily one of the best croissants I’ve enjoyed and on flavour alone (price aside) more satisfying than the luxurious croissants at TiNi Artisan Bakehouse. The other pastries are enjoyable but tended to fare better when there is sufficient moisture in the toppings to counter the dryness of the pastry. Generally, though, I’m excited for a decent bakery to open in western Sydney as opposed to their usual concentration in the inner west and the CBD.
Threefold Pastry is located at Parramatta Square, 404/12 Darcy St, Parramatta NSW 2150.