Were you born with a sweet tooth? Same and srsly mum and dad, could you not have tweaked our DNA to favour lettuce and carrot sticks? This makes driving past a patisserie and not stopping in for a cheeky sugar hit a totally foreign…and downright offensive…concept. So, when we spotted Delothor Patisserie, that glorious little gem in Southport’s Davenport Street, it made our day/week/month/you get the picture, we were ex.ci.ted. Pumping out sensational Asian inspired pastries, desserts and drinks, our enthusiasm exploded when we realised it’s a double decker scenario, with not one but TWO levels of pure pastry pleasure. Our blood pressure may go up a few digits, but we are so DOWN with our adorable new patisserie BFF.

Founders Alexia Kang and her cousin have a backstory that will motivate many-a-budding pastry guru, and we love that sort of thing. Starting small by renting a teeny tiny side of a commercial kitchen to bake their goodies, the initial blood, sweat and tears soon paid off. Word spread like wild flour of their pastry prowess, demand soared, and the rest as they say is history. Snapping up a prime position in the GC CBD and enlisting JIC Projects to create their dream space, not only does this involve a lot of acronyms, but it culminated in the dreamy Delothor space.

With a predominantly white, sage, and moss green colour palette, #WeDie. The juxtaposition of different textures and finishes also has us fangirling, incorporating all the usual on-trend (and utterly irresistible) suspects; vertical veejay panels, 3D slat wall panels, wooden floors, textured subway tiles, and sleek marble surfaces. Extra points are awarded for the feature arches because they are our design equivalent of pastries. Translation, we are #ForeverObsessed.

Downstairs you’ll find cabinets consistently filled to the brim with fabulously flaky goodness, which you can either grab and go, or pop upstairs to savour the moment in-house. Personally, we err on the side of the latter because it’s a way cuter setting than our disorderly desk, plus we don’t have to share.

Now the question on every Delothor-goer’s lips is “what should I order?”…and “how many should I order”? “In one sitting….”? Well, we’re singing the praises of the Buttercream Macarons and bonus, you can buy a few to take back to the office to spoil your colleagues and jokes, you’ll inhale the lot. If Fresh Cream Cake is more your jam, they don’t make ‘em much better than this…and soz Nanna, that includes you #CiaoInheritance. Another crowd fave is the humble Strawberry Croissant, perfect for breakfast on the run, morning tea, lunch, an afternoon snack, supper, dessert and yeah, it’s ver.sa.tile. To well and truly churn your butter, pair your choice with an expertly brewed coffee or tea, and live your best pastry-and-caffeine fuelled life.

So next time you’re Southport-bound, passing through, or actually going nowhere near the place, pastry-pining peeps take head; Delothor is Gold Coast for patisserie perfection.

Where: 29 Davenport Street, Southport
When: 8am – 8pm, Tuesday – Sunday. Closed Monday.

Words by Bianca Trathen.

Gold Coasters, what if we told you there was a new kid on the block slinging all your favourite sweet and savoury baked goods – and they’re all just a tad butter for you?

Made With Love Bakery is Southport’s tastebud tickling new treat spot – churning out fanciful, flaky bakery goodies such as cinnamon scrolls, croissants, Nutella donuts and potato pies – that also happen to be 100% vegan. 

Holy beet!

Northern residents can now venture to Southport to sate their sweet and savoury vegan cravings – tucked just a few blocks beyond the bustling Ferry Road precinct is the new plant-based bakery, promising good coffee and pastries aplenty.

It’s a get we can chalk up to another culinary win for the suburb, with a slew of hip haunts – including Humble Cafe and Como Kitchen – also cropping up on the emerging Northern eats scene this year.

Included in the array of tempting treats is the Made With Love savoury speciality – a plant-based pie that’s certainly one to ‘meet’ (then promptly inhale).

The protein-packed signature dish comes sans guilt, promising a ‘traditional Aussie taste’ that comes 100% cholesterol free.

An all out victory for vegans, diners with dietary requirements, and absolutely anyone partial to a smashing the odd pie.

(And crust us, we’re as surprised as you to encounter the words ‘guilt free’ and ‘pie’ in the same sentence)

For foodies and first-time owners, husband and wife duo Alana & Brady Borg, Made With Love Bakery is an especially ambitious debut.

A brief career hiatus following the birth of the couple’s first daughter had Alana craving a change of pace, emboldening them to finally take the leap into realising their long held plant-based business pipe dreams.

With zero hospitality experience, the duo was armed only with an obvious passion for plant based eats (they even named their daughter Olive, awww), they embarked on their new vegan venture.

After searching high and low, the pair felt the family-friendly Alicia Street area ticked all the boxes thanks to its central proximity to the CBD – with a couple of added perks such as park-side frontage and plentiful parking sealing the deal on the spot.

Despite their lack of hospo know-how, the couple opted to lead the fit out themselves, though luckily Brady is pretty handy on the tools as a metal roofer by day.

The new space is not your ‘run of the mill’ neighbourhood bake house, with a decidedly more boutique feel.

A modern and moody palette dominated with chic black finishes, benefits from timber and white inclusions to strike a warm and welcoming balance.

Seating is also abundant for anyone not grabbing their treats to-go (aka paw-rents passing through on their way to the adjacent dog park).

When it came time to fill the crucial role roll of pastry chef, Alana and Brady put the feelers out in the community, enlisting the expertise of Baker-Manager Kieran McKenzie – embracing the challenge of churning out mouth-watering, plant-based pastries on repeat with vigour.

Alana adds of their talented treat-maestro, his enthusiasm for eats, and the project “was infectious and it kept driving us forward.”

Together, the trio created their signature array of tasty morsels – cooking up a menu promising 100% vegan-friendly, flavour-forward treats. On offer are Nutella and Custard laden donuts, Danishes that will quickly vanish, Sausage rolls and Ham and cheese croissants (don’t ask questions, just devour and appreciate the outright wizardry).

And finally, one more for the Biscoff bucket list: the Cinnamon scroll – complete with Biscoff swirl. And on that note… we realised we suddenly have somewhere very pressing to be.

If anyone needs us, we’ll be at Made With Love Bakery bi-scoffing these bad boi’s down (and perhaps a pie for good measure).

Where: 19 Alicia street, Southport
When: Tuesday – Sunday 7am-3pm

Words by Kellie Leader.
Images by Mathilde Bouby.

In case you’re not already a-croissant the news, something epic has been a ‘cookin in Chevron, with the locale keeping under wraps news of a very delicious bun baking away in its CBD.

The central spot has welcomed brand new addition, Dipcro Pastry – a patisserie specialising in the scrumptious pastry art of all things puff, a development that we’re #flakingout over. Because life’s just butter with a freshly baked pastry in hand, no?

One thing is for sure, pastry is officially the only form of ‘flaky’ we’ll accept in 2023, and to be clear we plan on graciously accepting it verrry often.

Our personal baked good dispensary, we mean.. the new patisserie has taken up residence on Chevron’s Thomas Dr thoroughfare, which, depending on how you look at it – is either very good or very bad news as far as #snaccidents are concerned.

Evelyn and Michael, the entrepreneur duo behind Dipcro, have combined their superpowers to bring the new venture to life – Evelyn, a graduate of the prestigious Le Cordon Bleu brings extensive pastry experience, while Michael brings his big brain energy to the biz backend.

The pair go on to spill the tea, or pastry – that it was Evelyn who first dared to dream those big, shop sized dreams, whilst Michael, the hype man behind the operation, became the driving force behind making those sweet dreams a reality.

Some might say they were born and bread for the #breadlyf, with their family back in Indonesia already spending some 50 years perfecting the secret recipe to their burgeoning bakery empire.

The duo went on to crumb up with the name Dipcro for the new venture – a play on combing the words ‘Dip’ and ‘Croissant’, à la the signature mode of serving the croissant with an array of signature toppings & fillings, for your dunking pleasure.

Just follow your nose to find the unmistakable aroma of baked goods and coffee permeating the Thomas Dr promenade, the French-vibing B&W awnings your second hint of what awaits.

The Clui Design influence on the interior space is evident, with their trademark chic, white on white vibe (one that avid pastry aficionados might already be familiar with from Sanc Cove’s Rise Bakery) a solid clue of their part in #nailing yet another local fit out.

Framing the back wall, the illuminated Dipcro insignia makes a valiant effort stand out among a sea of pastries, while the La Marzocco espresso machine (aka the sexiest machine known to mankind) is a a sight for sore eyes – sitting pride of place and punching out irresistible Campos coffees #onrepeat.

But enough drooling over inanimate objects.. let’s cut to the cake. The signature Dipcro, has one of the strongest supporting casts since The Godfather graced our screens, with Cinnamon Buns, Croissants, Mille Feuille and Palmiers all making offers we can’t refuse.

And yeah, Dipcro is really not flaking around here.

In fact, it might just be the best thing to come to Chevron since ‘iced’ bread. So crumb on GC.. get amongst it.

Where: 55 Thomas Drive, Chevron Island,
When: Daily 7am–2:30pm 

Words by Kellie Leader.
Images by Mathilde Bouby.