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About us

Founded in 2020, Eclair at the Bay is a unique homemade pastry business that specializes in contemporary eclairs and luxury desserts for all gourmands and sweet lovers. Located in the scenic northern river region of Byron Bay, we make delicious eclairs and baked goods in a quaint and relaxing environment, using fresh ingredients and supporting our local producers.

At Eclair at the Bay, we aim for the highest quality possible. Besides sourcing high-quality ingredients, we are equally concerned with the sensory and visual aspects of our products. Our desserts have unique flavours, textures and compositions. We love revisiting classics in our own way and making you desserts that are memorable. Furthermore, as we believe people eat with their eyes first, we are especially attentive to how our desserts are presented. Pastry is an art, and we aim to cultivate it.

Pastry chef Pavel is the founder of this project. He became passionate about pastry after working in Michelin-starred restaurants in London. Throughout his training, Pavel developed creativity, consistency, and rigor, which are essential ingredients for creating delicious desserts. His experiences working for celebrity chefs and well-known restaurants all over the world inspired him to create the same elegant, luxurious, and delicious experience right here in Byron Bay. This is how Eclair at the Bay was born.

In January 2023, after three years of doing local markets, home deliveries, catering events and weddings, we opened our first pastry shop in the heart of Byron Bay : A place that embodies our love of European patisseries and our passion for eating delicious desserts. At Eclair at the Bay, we invite you to indulge in sweet treats (without guilt), learn about the Art of pastry, and have a good time. Enjoy our desserts as much as we do making them.

Eclair at the Bay.

"Eclair means "lightning" in French, My idea is to light this town with a new concept of desserts made from choux"

-Pavel Stolarsky, Pastry Chef & Owner

A short History of Eclairs

French eclairs were originally called "pain à la duchesse" until 1850. It was made of choux pastry rolled in almonds and shaped like fingers. In the 19th century, Antonin Carême, a famous pastry chef for French royalty, had the idea of removing the almonds, garnishing them with chocolate or coffee custard, and covering it with fondant sugar. The éclair was born! Eclair means “lightning” in French. People often believe that eclairs were named after the glistening sparkles on the frosting that resemble lightning bolts. Its first print reference in English was in an article in Vanity Fair in 1861, and then in Boston Cooking School Cook Book in 1884. Since then, the eclair has made a comeback in popularity and can now be seen filled with trendy fillings like matcha tea or mocha cream. The tops of the eclairs may now be decorated with fresh fruit and fanciful fruit glazes. Frozen eclairs are also to be found with ice cream fillings.

Our Values

SUPPORT LOCAL

To support each other and reduce environmental impact, it is vital that our we sources ingredients locally and work with local producers.
CREATIVITY & INNOVATION

Pastry is an art. Our business revolves around creativity, research, and experimentation if we want to produce desserts that are truly delicious and visually appealing.