Matcha is certainly having a moment in 2025, and for good reason. Bondi Boulangerie has taken this popular ingredient, combined it with white chocolate, and created a vibrant croissant. Bondi Boulangerie Stef Geyer shows us how to make the iconic variation.
At Bondi Boulangerie, they’ve built their identity around honouring French tradition while bringing a fresh, vibrant Sydney energy into everything they do.
Bondi Boulangeri’s Matcha & White Chocolate Croissant is exactly that: a pure butter croissant made with fermented dough for deeper flavour and superior texture, finished with a vivid green top layer and filled with a silky matcha–white chocolate ganache.
The story behind the creation
Bondi Boulangerie’s croissants are the backbone of the brand — all handcrafted daily using French technique passed down through Stef Geyer’s family since 1973 in south-west France. The signature taste comes from a unique approach:
“We use a fermented dough, matured overnight, which gives the croissant more complexity, aroma and depth,” he said.
“It’s part of what makes our pastry lighter, crispier, and more flavour-forward than the standard Sydney croissant.
“When exploring a new signature flavour, we didn’t want to modify this base. Instead, we wanted something that would compliment it.
“Matcha brings elegance and intensity. White chocolate adds creaminess and balance. And the green strip gives the croissant its bold visual identity without altering the flavour of the dough.”
Stef said the use of a fermented dough gave the croissants a deeper, more refined base flavour that is slightly tangy, buttery, and aromatic.
“Because we never flavour the dough itself, every layer stays true to the French tradition,” he said.
“The matcha sits solely in the ganache, giving a clean, focused flavour. The green top layer gives the pastry instant visual impact. And the pairing of white chocolate and matcha provides a soft, creamy, slightly bitter balance without overpowering the croissant.
“It’s exactly what Bondi Boulangerie stands for: Technique, flavour, and modern identity — baked right, every day.
About Stef Geyer:
Born into a French baking family, Stef Geyer moved to Australia in the mid-2000s and first built a career as a tech engineer before returning to his true roots. Today he leads Bondi Boulangerie, bringing French tradition and modern creativity together across Sydney.
Matcha and White Chocolate Croissants
Yields 20-24 croissants
WHAT YOU NEED
Preferment / Fermented Dough Base
*Bondi Boulangerie’s signature method — essential for flavour
Strong white flour: 300g
Water: 300g
Instant yeast: 1–2g
Final croissant dough
Strong white flour: 700g
Milk: 200g
Water: 250g
Sugar: 100g
Salt: 20g
Instant yeast: 10–12g
Butter (in dough): 100g
All of the preferment from above
Laminating butter: 600g
Green Top Layer (for colour only)
This is not matcha — it’s a tinted dough strip for visual identity.
Croissant dough: 300g (reserved)
Green gel colouring: to desired vibrancy
Matcha–White Chocolate Ganache
White chocolate: 540g
Cream: 333g
Matcha powder: 28–29g
WHAT TO DO
Preferment / Fermented Dough Base
Mix lightly until combined.
Ferment at room temperature for 1 hour.
Chill overnight (12–16 hours).
Final croissant dough
Combine flour, milk, water, sugar, salt, yeast and the entire preferment.
Mix until smooth (4 minutes slow, 2 minutes medium).
Add butter and mix until incorporated.
Rest the dough (covered) for 30 minutes.
Chill 4–6 hours or overnight before laminating.
Green Top Layer (for colour only)
Take a portion of dough before final lamination.
Knead in green colouring evenly.
Roll into a very thin sheet (1–2 mm).
Slice into long strips and place on croissants before proofing.
Lamination, shaping and baking
Enclose the laminating butter in the rested dough.
Perform three single turns, chilling between each fold.
Roll out to 4mm and cut into triangles.
Roll into croissants.
Proof at 28°C, 80% humidity until nearly doubled.
Bake at 200–210°C for 18–20 minutes.
Matcha–White Chocolate Ganache
Heat cream gently.
Pour over chopped white chocolate.
Whisk until smooth.
Sift and whisk in matcha.
Chill until pipeable.
Pipe 20–25 g into each cooled croissant.
Finishing
Optional drizzle of white chocolate.
Light dust of matcha for contrast.
Serve fresh for maximum crispness and colour
COMMENTS