Google "don't lose your temper" and you'll find a book for problematic children and now, a puntastic cafe-patisserie from two ex-Vue de Monde pastry chefs. Anthony Hart and Michael Furness were producing elaborate desserts for cafes Glovers Station and AU79 (and doing the chocolate rings crowing Tipo 00's signature Tipomisu) for two years before taking the old Ibla Cucina site.
The name references the process of tempering chocolate that you can watch on the marble bench they've added to the otherwise still rustic brick and recycled timber cafe space.
The duo are prepping and selling a rotating range of custom desserts, tarts and eclairs such as the spiced pumpkin pie mousse, fig leaf cheesecake, and a banana splat (a mini banoffee pie) alongside Valrhona hot chocolates and tricked out sandwiches including occasional specials like a truffled gruyere toastie.
Bread and croissants come courtesy of Matt Forbes, but Furness, who helped launch Burnham Beeches bakery has plans to do their own down the track.
Meanwhile on Izett Street in Prahran, Pierrick Boyer, the French-born pastry chef behind Le Petit Gâteau has opened an eponymous 70-seater patisserie-cafe offering a 50-50 mix of savoury dishes – including crab omelettes, eggs benedict and zucchini fritters – alongside the elaborate cakes and desserts he's famed for.
A retail section offers spreads and other goods for home baking. LED lighting has been installed by Zwei Architecture to better capture the riff on the Le Petit Gateau lemon tart and new inventions like a tarte tatin starring poached in salted caramel. Thanks to two gluten-free chefs and Boyer's vegetarian wife, dietary options rule.