Beurre Pastries’ owner Will Leung is no stranger to a picture-perfect pastry. An accomplished patissier who has travelled across Japan, Australia, Europe and New Zealand (his home town) picking up baking skills and inspiration, Will wanted to indulge his wilder creative notions at Beurre Pastries. “I come from a farmers town in New Zealand, so sometimes it’s hard to create the more experimental flavours over there.” says Will. “That’s another reason why I wanted to open up in Brisbane, I thought the community here would be more responsive to the new flavours.”

The local community has welcomed Will’s culinary concept with open arms, with most buttered beauties flying out the door within hours of opening each day. While the pastries are definitely eye catching, Beurre’s slick interior also looks good enough to eat. Designed by Clui Design and Lowry Group, Beurre’s fit-out focusses on modern minimalism, delivering a space that matches the quality of the high-end pastries Will and his team are producing.

Beurre is almost like an art gallery, but instead of paintings and sculptures we have drool-worthy danishes and mouth-watering morning buns (we know which one we’d prefer). Think lots of stone, marble, tiles and down-lights showcasing the show-stopping pastries in their very best light.

Beurre Pastries tight range of top-notch artisanal pastries certainly show off Will’s culinary nous, with the menu broken up into four sections – core items, seasonal treats, monthly specials and a range of locals-only items that you need to be a regular to catch. Among Beurre’s core items are the staple range – croissants and pain au chocolat for those that love a classic – but, if you’re feeling a little more curious, Beurre’s seasonal and specialty range is certainly the way to go. Blessing the current offering are the likes of a black sesame and yuzu morning bun, a hazelnut and Belgian-chocolate gianduja with sea salt, vanilla-bean marshmallow fluff croissant, a peanut butter, chocolate and cherry pain suisse, cinnamon sugar monkey bread, and an apricot danish with tonka bean-infused pastry cream. Those who prefer a savoury snack can sink their teeth into jambon monkey bread (made with pieces of croissant pastry rolled in chilli jam and baked into a cube with sliced champagne ham), a torched aburi salmon and cream-cheese danish, a Mexican-inspired danish filled with creamy cheddar cheese bechamel and sweet corn that is topped with mayo, sour cream and a sprinkle of chilli and lime powder, and an otah danish – a Malaysian-inspired pastry created in honour of one of Will’s senior crew members. To wash the palate-pleasing pastries down, Beurre offers a range of core and specialty drinks, following a similar concept to the food offering. Bear Bones coffee is available for your caffeine kick, alongside a clutch of speciality sips that will rotate monthly. On the current menu is a dirty matcha latte with cold foam, a banoffee latte with coco cold foam and an iced latte with black sesame cold foam, plus a range of sparkling ades will be the perfect refresher in the warmer months. Right now you can grab a blackcurrant or lychee dragon pearl tea ade.

Beurre Pastries is now open. Head to our Stumble Guide for operating hours and other information. 

Image credit: Shirley Lam

This article was written by Bryanna Rossow from The Weekend Edition.