The Pastry Lab

18/10/2026

Just a quick PSA that we will be closed for a very quick break, reopen on Wednesday 21st October. 🥐

09/10/2026

I think we are going to have trouble moving this one along after the end of the month.
Drink of the Month is Creme Brûlée Custard Cold Foam available on matcha, coffee, iced choc. It’ll taste good on whatever you put it on. trust

07/09/2026

There’s a little bit of history behind our relish…

While almost everything we sell is one of Chris’s creations, developed from his own recipes, the mustard tomato relish served on our baguettes and available as a side with our toasties and quiches comes from somewhere very special: Emily’s great-grandmother.

It’s something of a family heirloom. Everyone in the family knows this relish, and it made an appearance at almost every Hollett gathering. The Holletts were one of Tewantin’s early local families, so this humble relish carries a lovely little piece of Sunshine Coast history.

We’re often asked about our heritage and how The Pastry Lab came to be. The truth is, we’re both plain old Australians who grew up right here on the Coast. The Pastry Lab is the product of our local roots, family traditions and Chris’s years of training.

Chris began learning his craft as a pastry cook apprentice at Palmwoods Bakery. He then worked for a French pastry chef in Cooroy, where his love of fine patisserie was truly cemented.

From there, he moved to Melbourne to join the VIP program at Savour School, training under Kirsten Tibballs and learning from internationally renowned pastry chefs, including Cédric Grolet and Antonio Bachour, who visited the school. After returning home, he spent some time at Forest Glen Bakery before we took the leap and opened The Pastry Lab.

You may also recognise Emily’s family through McLean & Co Jewellers, another long-standing, locally owned Sunshine Coast business.

So, although our pastries may be inspired by French techniques, The Pastry Lab’s story, right down to the relish served with our savoury menu, is very much homegrown. 🤍

04/09/2026

Our full selection of Eclairs are back for Father’s day!
Reminder we are closed on Sunday but will be available all of Saturday!
7-2

04/09/2026

This Month at the lab!
Cookie Lid Cookie Dough Latte
Dirty Cherry Vanilla Cola
Brown Sugar Shaken Espresso
Cookie Dough Croissant

We’ve also got our super popular Vegan Maple Sea Salt Cold Foam, Chocolate Cold Foam and Vanilla Bean Cold Foam.

🥐 🍪

20/08/2026

🥐 ONE BOX A DAY. OVER $13,000 DONATED.

Our Leftover Box Initiative started as a simple way to reduce food waste, and it has grown into something pretty special.

Each trading day, we offer ONE $20.40 Leftover Box, filled with a surprise selection of leftover pastries worth at least $40, and sometimes much more.

Best of all, all net proceeds are donated to local school P&C associations and charities, with more than $13,000 donated so far. ❤️

The program has become incredibly popular, with over 1,000 people currently on the waitlist.

Dates are released 90 days in advance. If you can’t see an available date, we’re booked out, so keep checking back!

Less food waste. More support for our local community. And one very lucky pastry lover each day. 🥐❤️

www.thepastrylab.com.au/leftover-box

Today we'd like to express our gratitude to The Pastry Lab who recently chose the Palmview Primary P&C as the beneficiary of their FY26 Leftover Box Initiative, which gives back to community groups across the Sunshine Coast.

The generous donation came in at a humbling $2950 and provides a delightful boost to our goal of creating the best learning environment for students. It is the kind of money that will allow us to get a project over the line or make it possible to tackle something sooner than anticipated.

We love the creativity of The Pastry Lab, to turn pastries that were destined for food waste into fuel for the next generation. See their website for more information about this fantastic initiative - https://www.thepastrylab.com.au/leftover-box

02/08/2026

This month at The Pastry Lab

Can anyone guess our inspiration for the Croissant of the Month theme?

CHERRY RIPE INSPIRED CROISSANT

VEGAN COLD FOAM

HOUSE MADE COFFEE SYRUPS

CHERRY RIPE COLD FOAM

🍒

31/07/2026

There's a reason the queue at The Pastry Lab starts before most of us have found our car keys.

Chris and Emily's French fusion patisserie is the kind of small-batch, family-run operation Caloundra doesn't shut up about, and rightly so. Chris trained under pastry chefs across the world before landing back home on the Coast, and it shows in every croissant, cruffin and tart that comes out of that kitchen. The ham and cheese croissant with bechamel has genuine cult status, and the coffee holds its own against the pastry.

Get in early, the good stuff doesn't hang around.

📍
Find your way on TasteCaloundra.com.au and follow

07/05/2026

High Tea at the beach? At home? At the park?
We still have a few boxes left to pre-order for Saturday!

🌸

06/05/2026

Blackberry and Vanilla Mousse Cake, 6 Pack Mini Pastries, Takeaway High Tea?
There is still time left to get your pre-orders in for Saturday!
Don’t forget we are closed on Sunday. 🌸
Order online at www.thepastrylab.com.au

We do have a small amount of tickets left for the Dine-In High Tea as well 🫖