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There is something particularly enchanting about mornings at Cumulus Inc.Every day for the past 10 years, we’ve felt the fervent ebb and flow of the early hours. We have facilitated daily rituals, social gatherings, offered a familiar place to discuss big ideas and a provided a culinary kick-off for holidaymakers.
And we love it.

This year we are reflecting on our travels, exploring new techniques and celebrating old ones, making mornings at Cumulus Inc. even more special.

Introducing the Cumulus Inc. Pastry Collection – A curated homage to fond food memories, travel experiences and cultural traditions.
12 months. 12 pastries.

Every month, a new pastry will take pride of place in the cabinet alongside our house-made canelé and baked-to-order madeleine filled with lemon curd. Each pastry will pay homage to a tradition or special memory.

FEBRUARY
Chocolate & Violet Éclair

Éclair is French for lightning – describing the light dancing on its glistening confectioner’s glaze. The Cumulus Inc. version of this classic is a light, crisp choux piped with crème patissiere, topped with a bittersweet dark chocolate glaze and crystallised violets. The inspiration for these came from a trip to Paris many years ago, when Andrew visited a traditional patisserie called Stohrer – the oldest in Paris. With row upon row of picture-perfect pastries, it was the glossy, violet encrusted éclair that caught his eye. This quiet moment in a tiny patisserie in the second arrondissement of Paris is one that he hopes to translate to the guests at Cumulus Inc. throughout the month of February.

12 MONTHS OF PASTRY

JANUARY – Galette des Rois
FEBRUARY – Chocolate and Violet Éclair
MARCH – Chausson aux Pommes (French Apple Tart)
APRIL – Spiced Hot Cross Bun (served warm with butter)
MAY – Madagascan Vanilla Custard & Meringue Tart
JUNE – Chocolate Pie
JULY – Basbousa (Middle Eastern semolina cake)
AUGUST – Cannoli with whipped ricotta, candied fruits & chocolate
SEPTEMBER – Pistachio Escargot
OCTOBER – Kanelbullar (Swedish Cinnamon Bun)
NOVEMBER – Lamington (served with whipped cream)
DECEMBER – Fig & Blackberry Crostata (served with crème fraiche)

Galette des Rois