Dulcet Cakes and Sweets recently opened in Sydney’s Burwood, joining the city’s range of high-class patisserie with a twist.

Dulcet is fusing Asian dessert ingredients with French patisserie with a twist and cakes, and is also centring their menu on providing healthy options.

The patisserie is the brainchild of pastry chef Vivienne Li and former Quay pastry chef Juno Zhu.

One of their popular items, the matcha sponge roll, uses high-grade Marukyu Koyamaen green tea powder, which is full of antioxidants and has an earthy taste.

Other Asian-inspired ingredients include freshly ground black sesame paste and red bean paste, used in the black sesame mousse with a matcha and red bean centre.

Dulcet’s signature creation is a 20-layer crepe cake, which doesn’t sound like the healthiest option, but the team operate on the philosophy of reducing the sugar content in their treats as much as they can.

The store itself is inviting, with white marble and wood finishings juxtaposed against bright coloured plates and gold-accented cutlery.