"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
About us
Eclair at the Bay is a unique homemade pastry business that specializes in contemporary eclairs and luxury desserts. Located in Mullumbimby, NSW, we make delicious eclairs and baked goods in a quaint and relaxing environment and deliver them to your door. By using fresh ingredients and supporting local producers, 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 delicious and unusual flavours. We love revisiting classics in our own way. Furthermore, we believe that people eat with their eyes first, so our desserts are presented beautifully.
Pastry Chef Pavel is the creator of this project. He became passionate about pastry after working at Michelin Star restaurants in London. When learning how to make beautiful and delicious desserts, consistency, rigor, and creativity were the keys to success. With several years of experience working for celebrity chefs and Michelin star restaurants, he decided to bring his expertise to the Bay to create something elegant, beautiful, and tasty. Enjoy our desserts as much as we do making them.
Eclair at the Bay.
Our values
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SUPPORT LOCAL
To support each other and reduce environmental impact, it is vital that our we sources ingredients locally and work with local producers.
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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.
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.
