This is Baking 101 Le Petite, a smaller outpost of the parent bakery, opened in 2025 along Stanmore’s station-adjacent strip. The offering centres on classic viennoiserie and pastries, including croissants, madeleines, cakes, savoury knots, and cream-topped cinnamon scrolls, which form the core of the menu.
Cinnamon Scroll ($7.50)
The scroll presented as a large, tray-baked piece with a golden brown coloured exterior and tan hued interior. The dough was soft, airy, and tender, maintaining structure without density. Sweetness across all components remained restrained, allowing the individual elements to read clearly. Initial contact delivered a light, elastic crumb, with the cinnamon filling emerging immediately. Through the mid-palate, the spice was pronounced but controlled, delivering a warm, aromatic profile without bitterness, alongside the nutty crunch of a whole pecans. The sweetness remained measured, avoiding the syrupy, molten centre often seen in Swedish-style scrolls, instead presenting as a drier, more defined filling.
The whipped cream carried visible vanilla bean flecks and a smooth, lightly aerated texture. It was minimally sweetened, contributing moisture and a cooling contrast to the spice without shifting the balance. The cream integrated cleanly with the dough, softening the overall structure while maintaining separation between components. Towards the finish, the cinnamon warmth lingered lightly, with the cream tapering the spice and leaving a clean, balanced aftertaste.
Overall, a restrained, spice-forward cinnamon scroll with soft dough and lightly sweetened cream, delivering balance and clarity over richness.
Baking 101 Le Petite is located at 3/124 Rowe St, Eastwood NSW 2122.