The Little French Patisserie

Nice breads

A surprising little find, great coffee and pastries and very friendly staff, great little coffee shop

Best croissants outside of France

Excellent almond croissants and a strong cappuccino

Went there yesterday after many years since I've bought my cakes from them. Couldn't see the old French man who used to be the chef and the owner - saw all Asian people working at the front and at the back. The assortment of goods was very much the same as before, however something was missing which is hard to pin point. Kinda the feel is not the same as it used to be. I have bought 2 big cakes. The taste was good, but there was no wow factor which I remember from past experiences. Price tag was as expected, around $50-40 for a birthday size cake.

Best crepes in Sydney, delicious cream with beautifully caramelized banana.

Very good quality french product especially the almond croissants are like in france.

Was there last Sunday. The food was great. But the service me and my friend got was something we never experienced in any pastry shop. First when I ordered my lemon curd. The lady give me something that was totally different and told me that this is what I ordered, I looked down and said :it said lemon curd on the card, she looked at me and said well that's a tart, as if I was so stupid and can not read and that she is not wrong . then I order a latte with honey and a latte, she forgot one of them and told me that I have only ordered one ... Again she is not wrong . I don't mind people forgetting or getting orders wrong. But is more the attitude we got from her. It was not a big deal but she was going out of her ways to find excuses, talking to us like we were stupid and making she shift all the blames on to her customers . To be honest. I don't think I will go back to the place even thought I like the food

The blatantly offensive, racist, ageist and disparaging review written by a previous reviewer leads me to believe that it's a "shill" review from someone linked to a local competitor. Ironic that it implies the range is the same but the "je ne sais quoi" is missing with the change in "race" of the staff when the Head Pastry Chef, Benjamin Meyer, also a teacher for NSW TAFE, has been onsite almost ten years. That's three years before the "little Frenchman" bought the place.

As an almost daily eater of their product for well over a decade, I can attest the quality of the ingredients, attention to freshness and portion size is better than under any previous management.