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INSTAGRAM
Vintage piping is having a moment! Trina from @Bak Vintage piping is having a moment! Trina from @BakeBossAustralia shows us how to elevate slab cakes in our most recent Masterclass.
Head to the link in bio to check it out.
When the baked goods stop you mid-scroll. Pecan br When the baked goods stop you mid-scroll.
Pecan brownie log from @threefoldpastry 🔥
@timeandtemp serving up their Sunday best with the @timeandtemp serving up their Sunday best with these seasonal fruit danishes. Think mandarin soaked in cardamom syrup on top of white chocolate yoghurt cremeux and pistachio fangipane.
Once again @callebakery is on point! Check out the Once again @callebakery is on point! Check out their take on the viral Dot Cake featuring a croissant wheel!
Happy National Doughnut Day to those who celebrate Happy National Doughnut Day to those who celebrate! *that's us. we celebrate.
📷 @rusticbakehouse
We all have *the* reason that makes us get up earl We all have *the* reason that makes us get up early. For us, it's bread like these loaves from @doubledutchbakery
This is the only acceptable amount of sfogliatelle This is the only acceptable amount of sfogliatelle to serve up. Flaky. Crispy. Perfect.
📷 @mercato_88
Level up your dessert offering with this cheese fl Level up your dessert offering with this cheese flan from @Daniella_guevara_'s new cookbook, Provecha. 
@Murdochbooks
Head to the link in bio to find the recipe!
The eternal question remains... how do you choose The eternal question remains... how do you choose just one?
Sausage roll choices courtesy of @porteravenuepiescakes
What in the world of crazy deliciousness are we se What in the world of crazy deliciousness are we seeing here?! Sea Salt Caramel Miso pastry perfection from @threefoldpastry 🔥
@bourkestreetbakery is letting the crust do the ta @bourkestreetbakery is letting the crust do the talking with this white sourdough loaded with toasted seeds through the crumb.
@risebakeryau bringing the taste of France Down Un @risebakeryau bringing the taste of France Down Under with this Tarte Saint-Tropez: a soft brioche layered with orange blossom cream, whipped cream and organic vanilla bean.
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