A collection of biscuits from Sucre du Jour. The collection includes Peanut Praline to Lemon and Yuzu, from Coffee and Hazelnut Rosettes to Biscuits Fleurs au Beurre.

Award-winning patisserie Sucre du Jour has officially opened the doors to its long-anticipated second location in Melbourne’s CBD. This marks a significant milestone for the Camberwell-based bakery known for its refined fusion of French technique with Southeast and East Asian flavours.

Co-founders Eigen Ting and Josephin Tan, who launched the brand in 2020, had long hoped to establish a presence in Melbourne’s CBD. After years of searching for the right location, they secured a central site and quietly launched the new store last weekend.

“After months on months of planning, designing, and baking—we’ve finally arrived,” the team shared in a celebratory Instagram post.

“Thank you so much for all your support over the years in making this dream a reality.”

While all baked goods are still produced at the Camberwell site, Eigen and Josephin hope to soon secure a dedicated production kitchen closer to the city.

The CBD store features the same core offering as the original location—buttery croissants, danishes, macarons and intricate entremets—with a sharper emphasis on expanding the selection of petit gateaux, which have become a hallmark of the brand’s visual and culinary identity.

“Petit gateaux are like fine gems. They are a luxury treat considering their size and elegance,” Ting told Broadsheet.

The CBD display includes around eight of these highly technical small cakes at any one time. Seasonal rotation is common, though signatures like the limon tart (filled with yuzu curd and lime Chantilly) and the cereal and macadamia tart remain constants.

New creations continue to push the envelope of flavour and texture. The latest addition is a Mont Blanc-inspired dessert layered with almond sponge, chestnut cream, and a citrussy oolong tea mousse hiding caramel. A personal favourite of Eigen’s is the onde-onde petit gateau, based on a Malaysian kueh.

“Being Malaysian, there’s a certain kind of balance that we like in our desserts,” Eigen said.

“I think that really started to translate through [Sucre du Jour’s] desserts.”

The interior design reflects the founders’ desire to avoid the standard industrial bakery fit-out. Inspired by avant-garde cafes like Nudake in Seoul and luxury Parisian patisseries, the space features a sculptural stone counter, soft watercolour-effect walls, and a curved ceiling embossed with the Sucre du Jour name.