CAFE > Home Croissanterie, Balmain Sydney

Balmain was once a working class suburb with an early opening pub on each corner of the street but since the early 1980s when the port’s were closed down and the land converted to apartments, Balmain has become a super desirable suburb to live. Just a 10 minute ferry across the harbour to Circular Quay it is now fully gentrified and the Home Croissanterie is proof that now we want more than just good coffee and a bakers deluxe, what we want is extraordinary.

It takes three days and a lifetime of practice to master the skills to make a croissant (that is according to the Home Croissanterie website and in my opinion, I agree this is tricky baking).

Owner & baker Ben Lai started his career as a software engineer, he describes his start in creating a recipe blog to document and learn the discipline and the art form of making laminated pastries.

The cafe serves hot and iced coffee and both espresso and batch brew.