Sydney cake shop Du Plessy Pralin & Otello has become an unlikely social media star in China thanks to a viral social media video.

The West Pymble business and its Japonaise gluten-free cake that combines almond and hazelnut meringue with dark chocolate mousse have become so popular that owner Paul Adam said customers have flown in from China to try the ‘old-baby’ cake. Lines regularly snake outside the door and sale have increased tenfold.

Paul told SmartCompany the bakery’s rise in popularity, which began in December 2024, was insane.

It all began when Chinese vlogger Max sat next to a woman named Margie on a train from Bowral to Sydney. Max had recently visited the Southern Highlands institution Gumnut Patisserie, and he and Margie began discussing apple turnovers and vanilla slice. However, Margie said if he wanted to try something really special he needed to to visit De Plessy Pralin & Otello for its mousse cake.

In a video captured and shared by Max to Red Book, Margie said, “If I’m eating at a patisserie, I want the best patisserie.”

With the views on the video skyrocketing, Max made a visit to the bakery and introduced himself to Paul.

“…you’re the culprit,” Paul said, before refusing Max’s payment.

“I said, ‘it’s my cake. It’s my shop. I’ll do what I want’.”

This transaction was also recorded and shared, with viewers reportedly attracted to Paul’s kindness.

“From that day on we’ve had queues of 60,80 people outside, every single day,” Paul said.

Production of the cake, dubbed “old baby cake” by Max’s fans, has been ramped in line with its popularity.

Further videos and reviews have attracted hundreds of thousands of views, with the social media storm now also hitting English language social media platforms.

Paul has ruled out speculation that the “old baby cake” production may be outsourced.

“You could go to a factory, and you could go go big time,” he said.

“I’m 64 years of age. Do I want to go factory, go big time? No.

“I think to keep the cake more prestigious, it’s better to keep it the way it is.

“My business has always been designed on quality, and is very hands on. And if I lose that, if I take my finger off the pulse, I’m afraid I’ll lose what I’m proud of in my business.”