April 17, 2015

When Simon and Kate Bimson created Strawberry Fields in 2012, they did so with the intention of creating a cake and pastry haven that featured exquisite, award winning products and great coffee.

I can say first hand, that they’ve been successful in this venture. And, if you don’t want to take my word for it, you can check out their prize cabinet! They’ve recently won six medals at the 2015 Fine Food Show awards, including two gold medals for their custard tart and banana and macadamia muffin.

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Cherry pie, raspberry & blackcurrant cake + a mango & coconut slice


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Simon’s road to award winning pastry chef started in the kitchen at home. As a young boy he would help his mum out with the cooking. He went on to become a kitchen hand in Newtown, before progressing to be a qualified baker and, eventually, a pastry chef.

Having noticed, and been unimpressed by the fact, that many places were using substandard ingredients and premix cakes in the interest of cutting costs, Simon knew that this was not a road he wanted to go down.

Simon and Kate set about creating a place that is a destination, rather than just a patisserie. As such, you can tell that the product on offer has been carefully considered, and ingredients are of a high quality.

Many of their cakes are their own invention, or a twist on a classic. (i.e. the award winning custard tart – it is truly unreal!). They also do a mean Oreo mousse. Nom.

If you do pop by, they recommend that you try their custard tart. Word on the street is that their croissant (made from butter, not margarine) and their bread is also fantastic.

P.s. Naturally I couldn’t get away without asking what Simon and Kate’s favourite brekkie spot in Sydney was…When they’re not whipping up delicious pastries, they like to go to Deux Ex Machina in Camperdown! Both for the big breakfast, and the motorbike shopping afterwards.

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Mango & coconut slice


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Starwb Fields 4

Where to find them:
Shop 2, 420 New Canterbury Rd
Dulwich Hill NSW 2203
Instagram – @strawfieldspatisserie

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