One of the benefits of currently working from home as a freelancer is the freedom to grocery shop, run errands, and visit fancy bakeries on weekdays when most people are tucked away, squirreled away, fluorescent-lamp-lit-glowing away in their offices. (I should admit this is also a benefit of currently job-hunting, because one freelance project — even if a project with a friend that sends your soul dancing to the stars — does not a future mortgage make.)
At no point has this freedom and flexibility been clearer to me than during last week’s cakespedition to The Flute Bakery in Fyshwick with my dad. This lauded superstar of a bakery, long held as a rival to if not champion over the much-loved Silo Bakery, is only open weekdays from 8am to 3pm, but its dizzying plethora of high-quality and inventive sweet and savoury treats is such that Canberrans are clearly playing hooky regularly to visit, thus keeping it in business.
(It’s that or all the car dealerships, brothels, firework shops and furniture stores in Fyshwick have very discerning sweet-toothed clienteles.)
Last week’s cakespedition to The Flute was my present to Dad, and I will kindly ask all of you considering making comments about me giving gifts that I also profit from to kindly shush your pie-hole.
Instead, plan a trip here to fill your pie-hole. Because, my loves, The Flute is spectacular. It deserves all the accolades heaped upon it and more. There were at least a dozen different individual patisserie treats, a whole heap of laminated pastry delights (I hear the almond croissant is amazing), larger cakes to feed multitudes, diverse flavours of macarons and eclairs, savoury pies and rolls, and baskets of artisan bread.
What did I choose from this extravaganza? Behold:
The Pistachio and Almond Meringue filled with lemon curd and berry mousse, topped with fresh strawberries. I’m powerless to resist pistachio desserts (unless, of course, there’s a chestnut or black sesame dessert nearby, because chestnut/black sesame > everything), and this was wonderful. Chewy and crispy and nutty (and quite gorgeously green inside) with a bright lemon curd (which I do wish had been tangier) and a fresh berry burst – it got a tick from me.
Dad started out in a reserved fashion, picking out the delicate red wine-poached pear galette. Upon taking a bite his eyes lit up with glee, for The Flute had snuck some cardamom into the buttery flaky croissant-esque dough. It got a tick from him.
But heck, birthday cakespeditions shouldn’t involve just one mere treat each, should they? No.
This gorgeous layered creation of spectacular goodness was the Flute Lamington, comprised of dark chocolate mousse, vanilla sponge, raspberry jelly, vanilla bombe, coconut macaroon and a macaron to garnish. I’m vehemently anti-jam in traditional lamingtons, but I will admit that the layers in this opera-cake-esque fancypants lamington worked perfectly together.
The coffees we had were smooth and delicious, thus ensuring The Flute is a place I must and will revisit again and again and again and again.
In fact, who wants to meet me there tomorrow? I’ve got my eye on the berry violet cheesecake, the lemon meringue pie and, of course, that gorgeous almond croissant.