CELEBRATING 12 MONTHS OF PASTRY AT CUMULUS INC4th Jan, 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.
Chausson aux Pommes
March welcomes the quintessential autumn comfort – the chausson aux pommes, or apple turnover. They were just made for enjoying on golden afternoons. A homely pastry of house made flaky puff enveloping sweet, slightly tart, gently spiced apple and a touch of Calvados. ‘Chausson’ is French for slipper – a perfect metaphor of the warm, fleecy feeling of biting in to one of these beauties.
Co-owner Jayden Ong has a specific moment on his travels that he recalls eating an unforgettable chausson aux pommes. It was after a strenuous day of winery wandering in France’s Sarthe region and, luckily for him, he found himself in chausson aux pommes territory – the exact town of Saint-Calais where they were invented in 1630. A quaint Bistro with no menu was an afternoon saviour for a quick pitstop of chausson aux pommes and a cold cider. That very town is so enamoured with their local pastry that there’s even a Fête du Chaussons aux Pommes each September. Exactly the kind of festival we can get behind. That mid afternoon pick-me-up was one for the ages, and one that Jayden wanted to transport to Flinders Lane.
So order a cider, slip into a chausson aux pommes at our high topped table and and enjoy the golden hour with us.
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)