Flora Hill Bakehouse

If we're going to make this food-blog-friendship thing work, there is something I need to share with you guys.

I have a bit of an obsession... with vanilla slice.

Call it a snot block or whatever you want, but nothing can deter me from hunting down my perfect rendition of flaky, custardy goodness.  And recently I think I may have found my vanilla slice champion.

Flora Hill Bakehouse is a little neighbourhood bakery located in a suburb of Bendigo.  Known mostly to locals for its award winning pies, it has also received gongs for its vanilla slice, including taking out the gold medal in the "Professional Innovative" section of the 2011 Great Australian Vanilla Slice Triumph.

Indeed, folks, vanilla slice is serious business.

Vanilla slice, being eaten as god intended - on its side / $3 (approx)

And this slice is as good as gold.  Wonderfully flaky crisp pastry encasing a light and fluffy custard that is still substantial enough to give a nice smooth creamy rich mouthfeel.  The custard is not too sweet, making room for the sticky icing on top.

Ticks all the boxes for all the elements (pastry, custard, icing) - cracker of a slice!

With regards to the bakehouse itself, there is a sum total of 2 chairs + 1 table inside, but plentiful seating outside (shaded).  It was enjoying a roaring trade in takeaway pies and pastries when I was there on a weekday lunchtime.  Not really a place you would linger over a coffee and cake, but with vanilla slice this good, who cares for fancy atmosphere?

Munch-marks: 10/10

LuxBite

Yes I like cake, I think that's pretty clear.

After a scary job interview in the South Yarra neighbourhood, decided to reward myself with a coffee and sweets at LuxBite.  I had known about the tempting desserts at this patisseire cafe since last year, but never found the opportunity to try it.  Weak excuse I know - as if you need a reason to eat cake!

Brought along Mama Munchalot, who as a hardcore asian parent is naturally suspicious of anything slightly branded as "fusion".  Which is what LuxBite prides itself in - fusing French pastry techniques with Asian flavours.

For example the Banoffee Opera style cake we had included a layer of sichuan pepper chocolate crunch, while the Meringue Monster featured a green tea sponge base.  Their macarons also had a South-East Asian twist, with kopiko and ribena flavours available (not in the same macaron!)

Nabbing a seat in the small cafe required a bit of a wait, but staff were very nice and apologetic, even fetching spare stools for us to sit on while waiting.

Mama and I amused ourselves by pouring over their menu and closely inspecting all the cakes in the fridge.  Nice to see the Asian flavours shine through in the cafe menu as well.

Banoffee Opéra style cake: Hazelnut sponge, banana ganache, Sichuan pepper chocolate crunch, salted toffee buttercream / $8.50 (iirc)

The sichuan pepper in the Banoffee was not immediately noticeable, but the numbing feeling did come on a few minutes later.  I really enjoyed the merger between the sweet indulgence of cake with the zing and numb of the peppercorns; as a spice-lover this was a great taste sensation for me!  The cake itself is wonderfully textural with its layers of light sponge, rich and dense ganache, and crunch from the pepper layer.  A real treat to savour - party in my mouth!

Meringue Monster (Signature cake): Green tea sponge, pistachio, watermelon yoghurt, sour strawberry mousse, meringue (Gluten free) / $7.50

Contrasting textures was not as prominent Meringue Monster, as all elements of this cake were light and soft.  However their individual flavours did pack a punch, especially the watermelon and strawberry components.  These distinctive flavours worked well together to form a light dessert, again not too sweet thanks to the sour strawberry mousse.

Much to Mama Munchalot's surprise, she really enjoyed both cakes.  She was also very interested to find out that the co-owner and head pastry chef Bernard Chu hails from Kelantan, Malaysia.  She was definitely proud of the achievements of her fellow Malaysian.

Both cakes were memorable for me.  The sichuan pepper in the Banoffee really made an impression, while what the Meringue Monster lacked in texture it made up for in flavour.  However I don't know if I will be back in a hurry - there are a few other cake shops I would like to try first...

Burch and Purchese here I come!!

Munch-marks: 8/10