A new patisserie in Adelaide’s CBD is serving up Asian-fusion French treats in a dessert and wine bar.

Sanshi Patisserie, located on King William Street, is the brainchild of Chloe Wong, who says she always dreamed of creating a place where people can slow down and relax.

“Food and wine bring people together, and since my partner is a winemaker it feels natural to combine our passions,” she told Glam Adelaide.

Chloe says her love for desserts began while she was at university where she studied forensic science. She has since gone on to study patisserie and baking training at Le Cordon Bleu Adelaide.

“Baking helped me relieve stress, and the lab work inspired me to experiment with flavours and create cakes in a way that I personally enjoyed,”  she said.

” As I shared my cakes with friends and family, it eventually grew into a business. Now I’m grateful that I can share my passion with the Adelaide community.”

Curiosity about the flavour and textural possibilities is a driving force behind Sanshi, which opened its doors earlier this month.

Chloe says the mango sticky rice dessert has eight distinct components, each of which is carefully crafted.

“I put a great deal of effort into achieving the best taste and quality – the process of making the mango sticky rice takes two days and the pear is cold macerated in wine for four days,” she said.

“Growing up in Hong Kong with a mix of Asian cultures and living in Australia for 14 years, I’ve had the chance to blend these influences – especially with my training in French pastry.

“My creations reflect this fusion. For example our Autumn Pear dessert features osmanthus, a Chinese flower, and fermented rice wine. Both are common in traditional Chinese desserts, but it’s balanced with poached pear in Australian wine and finished with a French gateau style.

“It’s this harmony of cultures that makes our desserts unique.”