Banksia Bakehouse puts a twist on apple pies

The patisserie apple pie has an apple pie filling surrounded by vanilla mousse and a pie crust base.
The patisserie apple pie has an apple pie filling surrounded by vanilla mousse and a pie crust base. Photo: Kitti Gould

New York has the Big Apple market covered, but Sydney now has the Banksia apple.

"I'm not sure what it is. I was calling it a deconstructed apple pie, but it's something else," says Christopher Sheldrick, co-owner of the newly opened Banksia Bakehouse. "It's a patisserie apple pie; there's an apple pie filling surrounded by vanilla mousse and a pie crust base."

Sliding into Grosvenor Place (home to Rosetta restaurant), the new venue set out to forge an Australian rather than French identity despite its craftsmanship with patisserie items. The bakehouse has beef brisket pies on its menu alongside croissants and cruffins (the love child of a croissant and muffin), Banksia filling them with raspberry curd.

The new bakehouse slides into Grosvenor Place.
The new bakehouse slides into Grosvenor Place. Photo: Kitti Gould

It's brought to you by the team behind Passionfruit Velvet Patisserie. Sheldrick explains they wanted a premier city venue where they had the flexibility to constantly change the menu. "When you have a few stores, people expect to find the same things at all of them," he says.

It's a slick fitout. You might say it's as pretty as one of its apples.

Open Mon-Fri 7.30am-4.30pm.

Banksia Bakehouse, Grosvenor Place, 225 George Street, Sydney, 02 9949 1216