If you've ever eaten a Macaron, you know that the experience is a thousand times better than mere words can explain. Do we make Sydney’s best Macarons? You be the judge.

Whether spending a day at The Rocks Market, shopping for gifts or just strolling around Circular Quay, anyone is welcome to come and view the alchemy in the a buzzing exhibition-style kitchen, led by Pierre Gobert (head of creation) and Jean-Michel (head of production).

Choose from a spectacular range of macarons, tartlets, cakes, breads and fine pastries, all baked onsite and daily, to take away or to enjoy with a coffee.

Baroque is owned and operated by the Charkos family from iconic Sydney patisserie, La Renaissance and has become the epicentre of production, introducing a greater selection of Macarons, cakes, breads and other fine pastries for both shop fronts.

Renowned in The Rocks, and indeed further afield, La Renaissance has impressed all with an array of delicate, handmade pastries for over 35 years.

Dark Chocolate Dark chocolate ganache (Valrhona Guanaja 70%)	Passionfruit Passionfruit milk chocolate ganache (Valrhona Jivara 40%)	Jasmine China jasmine green tea white chocolate ganache
Rosewater Rose scented butter cream	Salted Caramel Salty caramel (Fleur de Sel de Guerande)	Blackcurrant Blackcurrant ganache & blackcurrant pate de fruit (fruit jelly)
Pistachio & Sour Cherry Pistachio white chocolate ganache	Strawberry & Vanilla Madagascan vanilla white chocolate ganache	Extra Virgin Olive Oil Extra Virgin Olive Oil flavoured white chocolate ganache

Baroque Special Edition Macarons From time to time we create special edition Macaron flavours like our Green & Gold Australia Day "Bananacado" Macaron (Banana, Avocado and Chocolate), or our over-sized, heart-shaped Valentines Macaron, and we can do it for you too. Talk to us about creating Macaron colours and flavours for your next special occasion or corporate event. Minimum orders apply. Enter Baroque for a breath of fresh air (or should we say garlic)... "

About Baroque Macarons

Macarons and Macaroons are our favourite dessert. Actually, they’re our favourite starter.

These colourful clouds of meringue and sweet ganache are a staple of French Patisserie, tracing back to the early 16th century, finessed and refined by generations of Pastry chefs from Catherine de Medici’s own chefs to Pierre Hermé, and are routinely used, along with the Croissant, as a way to benchmark individual skills and overall standard of Patissiers the world over.

Like many other staples of gastronomy, the list of raw ingredients is short - almond meal, eggs and sugar - but it takes years of trial and experience to get the perfect smooth, shiny finish, crispy shell and soft interiors.

After 35 years and two generations of experience, our Patissiers have perfected the art of Macaron-making.