Convent Bakery, Abbotsford

The Convent Bakery boasts two impressive woodfired ovens built in 1902 to service the nuns of The Sister’s of Good Shepherd. The vestal virgins are long gone and the space now occupied by a cafe and commercial bakery. We sought heavenly inspiration but instead found the vanilla slices cowering in a corner guiltily. With three layers of dark pastry and not being traditional in form, they were easily overlooked. Happily easily to handle, the pastry although brown, was not at all burnt. The custard blew our socks off. Naughty slices. Revealed was a parsimonious amount of intensely creamy, adults only, brandy flavoured custard reminiscent of a cold, thickened Christmas pudding custard. Topped with icing sugar and pastry crumbs, the filling kept things sweet. Say three ‘Hail Mary’s’, taken with a cup of ‘Sweet Jesus’ tea and a nice little lie down.

¦ Icing ♥♥♥ ¦ Pastry ¦ Custard ♥♥♥½ ¦ Degree of difficulty ♥♥♥♥¦ TOTAL 12.5/20

Convent Bakery  Abbotsford Convent, 1 Saint Heliers St, Abbotsford, Vic. Australia. Ph +613 9421 9426

 

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~ by Polly Math on November 18, 2007.

2 Responses to “Convent Bakery, Abbotsford”

  1. This looks like a lovely specimen…this blog leaves so many reasons for an out-of-continent experience for me!

  2. what’s a great idea to make a blog about vanila slices! I’m a french pastry chef working in australia since one year and if i can make a comment about vanilla slices, i would say that the traditional vanilla slice, also called “mille-feuilles” in french, is made of 2 layers of pastry cream between 3 layers of puff pastry and a thinlayer of icing “fondant” on top. So i think it’s hard to compare the french style with the aussie one because they are both different. I would like to read some comment about that from french people to know what they think about that!

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