Stones Patisserie, Berrima

Berrima is a quaint little town in New South Wales’ Southern Highlands that plays host to numerous jam shops, the stunning Berkelouw Book Barn, and Stones Patisserie. On weekends, the shop is filled with locals catching up with each other over coffee and some cakes. They stock pretty much everything you need for a tea party.

Along one of the walls are shelves and baskets of fresh baked bread, artisan jams, and organic chocolates. Another counter next to the entrance holds jars of strawberry meringues and a towering Christmas tree made of numerous sweets. The display case is a veritable cornucopia of pastries featuring the likes of cherry custard tarts ($7.50), peanut butter cookies ($5.50), and a trio of chocolate mousses ($9). In the bottom corner of the case is a row of Pepe Saya cultured butter wheels ($9.90); yes, their reach extends even to here.

Stones Patisserie is known for its gourmet pies with flaky, buttery pastry shells. My pick is the beef, mushroom, and red wine pie ($6.50). It’s a hearty and classic combination that can’t go wrong – chunks of tender beef mixed with mushrooms and just a few fennel seeds.

There’s no way you could visit a patisserie and skip over the desserts entirely. The tanghana salted caramel ($10) is a chocolate lovers dream. It’s an entremet with layers of salted caramel, chocolate cake, cremeux all on a hazelnut base and the best part? The chocolate glaze that you can see your reflection on.

If that sounds too sweet, try the messidor ($12.50) – layers of biscuit, raspberry jelly, vanilla anglaise, and sponge covered with a raspberry mousse sprayed with pink chocolate. There’s a little tartness from the jelly that cuts through the sugar.

The presence of the fig schuss ($10) is a tell-tale sign of the shop’s French influence. Created in 1968, the strawberry schuss is a staple in the well-known Lenôtre pastry school’s repertoire. The dome-shaped dessert is easily one of the prettiest in the store. Inside the cheese-based mousse dome is a pocket of chopped figs and soaked lady-fingers. It’s creamier rather than sweet.

If you’re passing through Berrima or visiting the Book Barn, you should stop by Stones Patisserie and at least have a dessert or two before moving on with your day. The atmosphere is relaxing and quiet, plus French pastries! What else could you want?

Stones Patisserie
11 Old Hume Hwy
Berrima NSW 2577