Oh la la, la dacquoise est très magnifique!

Picture: Gene Ramirez

Picture: Gene Ramirez

What are the biggest challenges of opening and managing a cafe?

Getting the right price that customers want to buy, making sure you give enough variety to suit different clientele and dietary requirements.

How do you make your cafe stand out from others in the area?

We make everything on the premises so we can do unique products that you can't buy anywhere else.

What are the house specialties?

We have a mango and raspberry dacquoise that we sell about seven of each week. It's six layers of mango mousse, coconut dacquoise — a type of meringue — and raspberry jelly. It takes about six hours to make.

Do your customers have a favourite item in the menu?

The dacquoise is our biggest seller. We also sell about 30 of the individual sizes a week.

How are you involved in the community that's right here in Penrith?

We try to do as many fund-raisers and community events as possible. We donated all the desserts for the Biggest Morning Tea at the Tattersalls Function Centre. We do a fund-raising high tea every season for our musical therapy charity, Nordoff Robbins. And we support work-experience programs for local high schools.

What's new in store for winter?

We've launched a vegan range of products and we just started doing a banana and fig pudding for winter. And we're also planning to have a winter soup range with a different soup on the menu each week as well.

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