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A Le 76 croquembouche, caramel glazed choux dressed with white blossom, in the shop at Neutral Bay
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A tall Le 76 croque en bouche, caramel glazed choux bound in spun sugar and dressed with white blossom
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A croque en bouche made by Le 76, a tower of caramel-glazed choux buns finished with spun sugar and sugared almonds
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Close view of a Le 76 croque en bouche showing the caramel between the choux buns and the spun sugar veil
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Jean-Marc Masset piping creme patissiere into tart shells in the Le 76 kitchen, strawberry tarts and eclair shells lined up on the bench
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A Le 76 croquembouche, caramel glazed choux dressed with white blossom, in the shop at Neutral Bay A tall Le 76 croque en bouche, caramel glazed choux bound in spun sugar and dressed with white blossom A croque en bouche made by Le 76, a tower of caramel-glazed choux buns finished with spun sugar and sugared almonds Close view of a Le 76 croque en bouche showing the caramel between the choux buns and the spun sugar veil Jean-Marc Masset piping creme patissiere into tart shells in the Le 76 kitchen, strawberry tarts and eclair shells lined up on the bench
A Le 76 croquembouche, caramel glazed choux dressed with white blossom, in the shop at Neutral Bay

Croque en bouche

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A tower of choux buns, each one filled by hand and bound in spun toffee. The centrepiece of a French wedding table, and the thing Jean-Marc has been building for over forty years.

You will also see it written croquembouche, which is the spelling most people in Australia use. Same thing, and Jean-Marc has been making them for weddings, christenings and birthdays for four decades.

Choose up to two flavours from vanilla, chocolate, praline, coffee and Grand Marnier.

Minimum 30 choux, maximum 200, and we need one week's notice. It is priced per choux, and Jean-Marc confirms the price and the date before anything is paid.

Built to the number of guests, from thirty choux to two hundred. Two to three choux a head is the usual guide, so thirty serves ten to fifteen people and two hundred serves sixty six to a hundred.

It is priced by the choux. Tell us your numbers and your date and we come back with the price and confirm we can do it.

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.

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.

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, tell us in your request and we will tell you what we can and cannot do.

Made to order

Ask for one

This is not something you put in a basket. Tell us the date, the number of guests and anything you have in mind, and Jean-Marc comes back to you himself with a price and a lead time. Nothing is paid until he has confirmed he can do it.

A week's notice is the minimum, and the busy dates go early.

Send a requestSee what else we make

  • Made from scratch, every morning

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

  • He confirms before you pay

    Every special order is checked against the day before anything is charged.

  • Collect from the shop

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