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A croissant split and filled with almond cream, baked again and finished with flaked almonds.

Out at 7am. Order before 9am and you can collect tomorrow.

Everything is made from scratch on site at Neutral Bay, by hand, every morning. Nothing is bought in.

Jean-Marc Masset started at thirteen, south of Paris, and has been making French pastry for over forty years: the pastry section of a two Michelin star kitchen in Honfleur, forty pastry chefs under him at Harrods, and development chef for Marks and Spencer.

Orders are collected from the shop at 202-212 Military Road, Neutral Bay, in Theo's Arcade.

Open seven days. Monday to Friday, 7am to 3.30pm. Saturday and Sunday, 7am to 3pm.

We will email you when your order is ready, and it will be waiting under your name.

Our kitchen handles wheat, eggs, dairy, nuts and other allergens, and we cannot guarantee any item is free from traces of them.

If you have an allergy, contact us before ordering and we will tell you what we can and cannot do.

Almond croissant
Size
  • Size: Full size
  • Made from scratch, every morning

    Everything is made on site at Neutral Bay. Nothing is bought in.

  • Give us notice

    A croquembouche needs a week. Celebration cakes are quoted by Jean-Marc himself.

  • Collect from the shop

    Military Road, Neutral Bay, open seven days from 7am. We email you when it is ready.

Close view of a Le 76 croque en bouche showing the caramel between the choux buns and the spun sugar veil

Something bigger

Wedding and celebration cakes

Tiered cakes, a croquembouche, dessert tables. Jean-Marc quotes each one himself and confirms the date before anything is paid.