La Patisserie du Port

La Patisserie du Port Small French patisserie in the heart for port Macquarie.

02/09/2026

🥐🍫 The Great Debate: Chocolatine vs Pain au Chocolat

France has landed on the moon, won World Cups, and invented the metric system — but ask someone what to call this flaky, chocolate-filled pastry and you'll start a civil war.

🗺️ Pain au chocolat — the "official" name, favored by most of the country (allegedly with Parisian smugness)

🗺️ Chocolatine — the proud battle cry of the Southwest (Bordeaux, Toulouse, and friends), who will die on this hill

There is no correct answer. There is only your answer. Choose wisely — you may lose friends over this 😅

👇 Team Chocolatine or Team Pain au Chocolat? Fight it out in the comments.

☕️ WE’RE HIRING | Casual Barista / FOH Assistant 🥐La Pâtisserie du Port is looking for a friendly and reliable Casual Ba...
31/08/2026

☕️ WE’RE HIRING | Casual Barista / FOH Assistant 🥐

La Pâtisserie du Port is looking for a friendly and reliable Casual Barista / Front of House Assistant to join our team in Port Macquarie.

We’re looking for someone who:
☕ Has barista experience and is confident making quality coffee
🥐 Is friendly, efficient and comfortable serving customers
🙌 Is reliable, organised and happy working in a busy environment
🧹 Is willing to help with all FOH duties, including serving, cleaning and keeping things running smoothly
📅 Must be available every Saturday and Monday

This is a casual position, with the possibility of additional shifts when required.

If you love good coffee, French pastries and working with a small team, we’d love to hear from you.

📩 To apply: Send us a private message with a resume and a little about yourself, your experience and your availability, or drop your résumé into the shop.

La Pâtisserie du Port
🥐 Pâtisserie Française | Port Macquarie

31/08/2026

🐌🥐 The Great Debate: Escargot vs Pain aux Raisins

Same swirl. Same raisins. Same crème pâtissière hiding in every layer. But say the wrong name in the wrong region and you might get a look.

🗺️ Pain aux raisins — the name most of France grew up with

🗺️ Escargot — because apparently it looks enough like a snail shell to earn the name (yes, really 🐌)

Two names, one pastry, zero consensus. France really said "let's argue about breakfast forever."

👇 What do YOU call it? Team Escargot or Team Pain aux Raisins?

A little look at what’s in the cabinet today… 🇫🇷🥐Freshly baked, made this morning and ready for you.Swipe through to see...
28/08/2026

A little look at what’s in the cabinet today… 🇫🇷🥐

Freshly baked, made this morning and ready for you.

Swipe through to see today’s selection 👉

Some French classics, some favourites you already know, and plenty of reasons to stop by for a little treat. 🤍

The hardest part? Deciding which one…

🥐 What would you pick today? Tell us below 👇

📍 La Pâtisserie du Port — Port Macquarie
Open today until 2pm — or until sold out.

.brioche with a vanilla cream....On show today and tomorrow. Im sure they won't last long 🤤😃
27/08/2026

.
brioche with a vanilla cream....
On show today and tomorrow.
Im sure they won't last long 🤤😃

27/08/2026

A little behind the scenes of a French classic with a serious sweet tooth… Saint-Honoré 🇫🇷✨

Crisp pastry, cream-filled choux, glossy caramel and enough vanilla cream to make restraint completely impossible.

Each little choux is assembled by hand, one by one. It’s a bit like building a tiny pastry crown — only much more delicious. 👑

Made from scratch here at La Pâtisserie du Port.

Would you share a Saint-Honoré… or keep it all to yourself? 😄👇

25/08/2026

Apparently we don't just make French pastries… we give French lessons too. 🇫🇷😂

Kouign-Amann. Canelé. Millefeuille. Pain au Chocolat.

Some are definitely easier to eat than they are to pronounce. 🥐

How many were YOU saying correctly? 👀

And what French pastry should we pronounce next?

📍 La Pâtisserie du Port — Port Macquarie

.... (rye bread loaf).One of my favourites.
25/08/2026

.... (rye bread loaf).
One of my favourites.

23/08/2026

🇫🇷 MILLEFEUILLE — LAYERS, LAYERS, LAYERS…

It may look simple in the cabinet, but a traditional French millefeuille is all about precision, patience, and plenty of layers. 👨‍🍳

🥐 The puff pastry

We start with classic French pâte feuilletée — dough and butter carefully folded and rolled to create hundreds of delicate layers.

Baked until deep golden, crisp, and caramelised, it needs to be strong enough to hold the cream, yet shatter beautifully with every bite.

🤍 The vanilla cream

Between the layers, we pipe crème mousseline à la vanille de Madagascar.

It begins as a rich custard (crème pâtissière), then is enriched with butter and whipped until it becomes light, silky, and stable, with an intense vanilla flavour that melts on the tongue.

🥐 The build

Then it’s simply:
pastry → vanilla cream → pastry → cream → pastry.

All piped and assembled by hand.

✨ The finish

A smooth layer of fondant on top gives that classic shine and a delicate sweetness to balance the richness below.

The result?

Crisp pastry, airy vanilla cream, and pure French patisserie tradition in every bite.

Millefeuille — “a thousand leaves” — and you can taste every one of them. 🇫🇷

Made from scratch, assembled by hand… and absolutely worth the crumbs.

Are you a millefeuille person? 👇

Ohhh yes and forgot to mention # Saint Honorè is our special treat for today🥰🇲🇫
21/08/2026

Ohhh yes and forgot to mention
# Saint Honorè is our special treat for today🥰🇲🇫

Address

1/124 Horton Street
Port Macquarie, NSW
2444

Opening Hours

Monday 6:30am - 2pm
Tuesday 6:30am - 2pm
Wednesday 6:30am - 2pm
Thursday 6:30am - 2pm
Friday 6:30am - 2pm
Saturday 8am - 2pm

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