CELEBRATING 12 MONTHS OF PASTRY AT CUMULUS INC1st Apr, 2019
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.
Madagascan Vanilla Custard & Meringue Tart
A fine pastry encases vanilla-flecked custard finished with a mound of smooth, a-little-bit-salty and a-little-bit-tart meringue. Contrasting textures of crisp shell, silken custard and cloud-like creamy meringue make this an unmissable stop in our odyssey of pastries this year.
This tart came to life via our assistant general manager, Cameron. He was cooking a feast at home for friends and was brainstorming a dessert for his dinner party menu. Never one to do things by halves, he decided on a tart but couldn’t choose between his two favourites; custard tart and a lemon meringue pie. In a stroke of indecision and creativity, he decided to make one tart do both. A luscious custard base with the added splendour of white, fluffy meringue. It went down a treat with his friends and so that day, a new household favourite was born.
We love this with an espresso in the afternoon to keep spirits high between lunch and dinner.
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)