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.
There’s something about lamingtons that can transport you to another place and time. Country town halls with groaning trestles of CWA cakes. Little fingers dark with chocolate icing, with a snow of speckled coconut. The lightest vanilla sponge, baked with that magic touch only grandmothers have. Our Beverage Director Leanne Altmann has vivid, happy memories of making lamingtons with her grandmother as a child. Her favourite part was dunking the little sponge pieces into runny chocolate icing, trying to resist the temptation to lick the chocolate off her fingers between each.
At Cumulus Inc. we add coconut cream to our sponge, making them moist and flavoursome, even if not wholly traditional. They are filled with homemade strawberry jam, dunked in chocolate glaze, smothered in shredded coconut and served with soft-whipped cream. A cup of milky English Breakfast tea is always a solid companion to a cake of such nobility. It’s a classic of truly Australian proportions.
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)