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    Milse

    4.4 (82 reviews)
    Closed 10:00 am - 10:00 pm

    Milse Photos

    Recommended Reviews - Milse

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    Jennifer B., server at affiliated The Store, escorts and showcases product at Milse, sister establishment.
    Lawrence C.

    The reviews here speak the truth about this place.....it's awesome. Very small sit-down area, so don't expect to get a seat, and they do NOT take reservations. But, almost everything is available for take-out, EXCEPT their "sit-down" menu of a few cakes, etc. The display case as you enter will blow you away. I'm told by a server at The Store (a sister restaurant along w/ Ortalano), that you could order your desserts from Milse and your restaurant server will collect them from Milse and deliver to your table. Either way. just treat yourself and go. Once you do, I know you'll be back!!!

    Hot drinks  Honey lemon ginger  Spiced apple
    Amy W.

    Very hard place to find. Hidden at the back of a very busy restaurant and local designer shop. Use Tyler st as the location marker, it's on that street. Milse is in a small confined space! However once inside there is enough room to enjoy the sweet desserts! It is made to order, fresh or deconstructed. Or select from the glass counter if the menu is not to your liking. Don't forget to try the macarons and popsicle treats too. A delicious sweet experience!

    The cheesecake with passion fruit and almond
    Akash K.

    It's slightly difficult to find because it's down a little alley off the main shopping area, but that makes it like a little dessert speakeasy, and also ensures it's not super crowded inside because people need to be looking for it to find it. Great French style desserts, and you can even watch them making everything while you snack and relax! They're also very nice about people being indecisive and staring (and salivating) at all the tasty treats they have to offer. The cheesecake with passion fruit gel and almond brittle is highly recommended!

    Eddie T.

    You could walk past here if you did not know it was there as it is a very small place and the entrance does not sit on the roadside. The small size shows indoors as well with limited seating and just enough room to move around. But if there is space the restaurant next door is used for additional seating or you can go on a waiting list and come back when a table comes free. We have tried many of the delights on offer here and all were delicious. It was a tough choice at times as so many to choose from. Another thing I like about here is that it is an open kitchen and so you are able to watch the preparation of all these heavenly delights. And the service is A plus...outstanding.

    Alex D.

    This teeny, tiny 13 seater restaurant churns out the most spectacular desserts and takeaway sweets that I have ever seen. A couple of friends and I went here at about 9pm on a Sunday night and the line was still around the corner - thank goodness we called to book. The restaurant is tucked rather inconspicuously behind Ortolana, noticeable only by the line. When you enter you head down a narrow corridor past several refrigerated cabinets full of beautiful cakes, tarts and gelato - a sugary sign of what's to come! The A La Carte menu is full of interesting flavour pairings - quite frankly I wanted to try them all but after much deliberation, opted for the lemon meringue which came with mini green tea pannacottas, a sumac crumb and tamarillo sorbet. It looked like a work of art and tasted heavenly. I absolutely love the concept behind Milse and think that they couldn't have executed it better!

    Lilian L.

    Beautiful and unique desserts. Only 5 tables in the back, but you can also get desserts to go. They have a display case in the front so you can admire how much love and care goes into each dessert. They also have macarons and chocolates!

    Chocolate moulds :O
    Georgie B.

    I remember hearing about this one of a kind dessert restaurant that would be opening up in a few weeks time (this was back in 2013). I was so excited that I stopped by the restaurant every week to ask when they were opening their doors! First time walking in was quite a surprise! The inside is quite a small space, with only a few tables so it is quite hard to get a seat! My friend and I arrived about 11am and managed to get a table, but every other time I have been of late, it is always fully booked. I would love it if Milse moved to bigger premises but we will just have to wait and see! I highly recommend trying a verrine, gateaux or chocolate tart. These are all delicious treats. However, the macarons were a stand out. Milse has many macaron flavours to choose from and I always love popping in to try out the new ones. My favourites are Valrhona Chocolate, Salted Caramel and Tiramisu. I keep coming back to Milse because they have a range of different treats and there is always something I like on the menu. If I am in need of a gift, then I go to Milse. They have cute gift boxes for chocolates and macarons and my friends and family love them!

    Artistic culinary brilliance
    Tracey C.

    Milse is unlike anything we have in Auckland. I actually don't even know where to start. I could start off by impressing you with the credentials. First off Milse is another HIP group mastermind creation, they also own The Store and Ortolana in the Britomart Pavilions as well as several other award winning establishments. Under the watchful eye of Master Patissier Brian Campbell, Milse chefs or rather artists of gastronomy and visual feasts work in an open style kitchen to prepare what will be the best dessert you've ever had. I went tonight with some friends and discovered the evening has a different menu to the day menu. Besides selecting from the many mouth watering treats in the cabinets which line the narrow walk way into the intricate lattice cave where seating for only 20 is, there is a sit in menu. As a vegan I scanned it over and knew that as with all HIP establishments, staff have gone out of their way for me and tonight was no exception. My friends ordered dishes centered around apple, passionfruit and mandarin. I had a special dessert made for me which consisted of a ball made from an outer shell of mango sorbet, filled with berry sorbet. The plate was garnished with caramelised pineapple, dehydrated mandarin, passionfruit reduction and popcorn wafers. It was beautiful. Everyone thoroughly enjoyed their food creations and what really added to the experience was sitting at the bar seating and watching the masters at work in front of you. In addition to the desserts Milse also sell macaroons, seriously amazing looking chocolates and other sweet treats to take home. I would give this place more stars if the rating system allowed it, really you just need to go.

    A huge macaron with honey mascarpone filling.
    KandM D.

    Milse is a very special dessert restaurant. It is part of the restaurant group that owns "the stores". We have never been lucky enough to get a booking for a seated dessert so have only had their wide variety of takeaway desserts. In the glass cabinets in the front there are verrines, macarons, tarts and gourmet petit gateaux. The flavors always change to seasonal fruits. It always impresses friends when we show them this restaurant. Highly recommended.

    Valrhona Dulcey, Coffee, Hazelnut and Vanilla gateau. *le sigh*
    Stasj T.

    I love how this place is nestled in an alleyway. Not the shady, dark ones that you know to avoid because of one too many teen thrillers, but the pleasant cobblestone ones that you remember from rustic European type movies. This is a restaurant that solely revolves around dessert. They display their colorful macarons in a case as you walk in, with all the lovely colors. Past that, you come across their freezer displaying their gelato sticks and sorbet creations. Continuing on, you come across the gateaux (cakes) and finally these small spheres of chocolate goodness. Always one for compromise, I opted to have a gateau, which was the Valrhona Dulcey, coffee, hazelnut, and vanilla, and later had the Stick Bomb Alaska gelato, which comprised of raspberry sorbet dipped in white chocolate and coated with the traditional egg white meringue and torched to a nice singed brown. I could not slow myself down while eating the gateau. It almost reminded me of tiramisu, in which there was some sort of spongecake going on in the midst of the layers. Occassionally, I would run into a hazelnut, which is always a pleasant surprise, and the coffee flavor was subtle, but not unnoticed. Not too sweet, but definitely a nice little dessert. Being the foodie that I am, I had to have a gelato stick as well to review and the Stick Bomb Alaska gave me the best look. Akin to eating a toasted marshmallow, you run into the raspberry sorbet and it somewhat takes you aback. I would almost prefer to have just the raspberry sorbet by itself, or even with just the white chocolate coating, as the meringue gets in the way sometimes. All in all, a good gelato stick, but the outside tends to compete with the inside goodness. There were too many selections to choose from, so I will have to return to make sure I try any flavors they are considering to change out due to the coming of summer. It IS a small place, so expect it to become packed quickly on a hotter day!

    Ginger and pear, very refreshing!
    Kelly Q.

    What a beautiful dessert place! I've come here for a few years and continue to keep coming back and recommending it to fellow friends and colleagues! The menu changes every season and over the years they've definitely crafted some amazing desserts and continue to play around with different flavours. It's a very small place, seating only a dozen at a time but Verrines, tarts, cakes, macaroons and the rest of the menu can be taken away to enjoy on the go. I absolutely love coming here for desserts ~ it's one of the main reasons why I don't typically chose desserts from restaurants because I know I can get quality desserts elsewhere (here). Beautifully displayed desserts as you walk in and very nice overall decor. It's a small place but they make it work! Staff are always friendly and helpful with decisions! Some interesting flavour combinations as we had the tasting menu for the winter 2017. My favourite would definitely have been the last chocolate dessert we had ~ Their dessert change seasonally and my favourite is the strawberry tarte that they didn't have this time round but I look forward to having it hopefully next summer as its my absolute hands down favourite! The repeated it for two summers so it's been a popular one. My favourite macaron would be the popcorn one, SOO GOOODDDD Milse definitely know how to make some damn good desserts. This will always be my first option if I need desserts. Highly recommended

    Isidora A.

    This magical place is so hard to find but once you finally step into this wonderful restaurant it is unlike anything else in Auckland. Absolute dessert wonderland with so many yummy things to choose from. Only problem is that we went there around 10 pm and were told that if we got desserts from the Patisserie menu we weren't allowed to sit and eat it at the restaurant because it is only takeaway, which was a big disappointment. It also didn't help that the girl who was serving us was really rude and inpatient with our questions regarding flavours. Another thing to add is that while all the desserts looked super colourful and intriguing the taste however was not as good as both me and my boyfriend have hoped for. I guess that most people like it because it's different and is now the 'it' place in Auckland. But if you're someone who is not willing to pay a lot (and let me tell you something it is very pricey) but wants something delicious, then this is not the place for you. In a lot of ways I was disappointed with not only the service we have received but also at some of the desserts. Don't take it the wrong way they are all very creative and wonderful looking lil things but the taste as a whole was not very impressive. I would definitely go back and give it another go to try something new and different, but I am not jumping off my seat to go there again any time soon.

    Gelato stick coated with meringue (not on menu) and chocolate hazelnut verrines
    Nora B.

    I have walked past Milse few times now all the while kicking myself for being too full to try their desserts. So at last the day had come, I dragged my sweetest MM to have desserts before dinner, she said yes! Milse is a little claustrophobic when you walk in, but soon you will find yourself easily distracted by the long row of colourful treats on the side. Choosing one dessert is nearly impossible, until you start telling yourself there will be next time. I finally decided to go with the gelato stick, meringue covered with a layer of rasberry sorbet. This wasn't on the menu, however, you will find it in the fridge. The waitress said it is too popular and they often run out, so they don't bother putting it on the menu. What I loved about it was the presentation and the sorbet part, apart from that I thought it tasted too much of frozen cream. It was also too sweet. MM chocolate hazelnut verrine was good but really dense. She couldn't finish it, neither could I on her behalf! Milse is a much needed addition to the foodie scene in Auckland. A place where you are not forced to order food, when all you want is a drink and dessert in the evening. Nice for a first date, you can tell alot about a person by the way they handle pressure around their dessert. I give it 3 stars because I had higher expectations. What we ordered looked so dainty but turned out too rich. It was just meh, not omg this is heaven. Having said that I would go again and try other things before I call it quits.

    Valentine's special

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    OMG!!! This place is amazing!! The desserts are to die for!! Delish!!! We got 4 different things and everything was so so good!!!

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    Sweet Cuisine - Drool..... :P

    Sweet Cuisine

    5.0(5 reviews)
    0.5 kmAuckland CBD
    $$

    Everyone has heard of Milse. Now famous for the long queues outside the little shop, I can still…read moreremember the first time I stepped inside. Now taking it into their own hands, husband and wife duo Brian and Roselle Campbell have created Sweet Cuisine pop-ups as real time crowd funding for their own dessert shop. I met them and interviewed them earlier this year and they are just the sweetest and most talented team. Clooney had always been on my radar for special occasions but other places had always gotten in the way. When word got out that we would get to dine at the flash Belle Epoque room downstairs with the open kitchen, all my excuses seemed irrelevant. It was the first time Sweet Cuisine had a communal dining format with a long table seating only 18 people. At the beginning, most people talked within their groups but being opposite interesting strangers, it was easy to start conversations. I went with fellow foodie and blogger Amy from My Dining Journey and we found out we were right next to amazing chefs and bakers. Convenient right? Turns out it was all planned with the thoughtful intentions of Brian and Roselle. Haha! Talk about knowing your customers well :) First course: Granny smith apple, feijoa, Heilala vanilla and ginger. Once I got over the initial thought that the egglets were not white chocolate, it was even harder to get over how cute they were. As a first course, I loved how light it was and almost teasing because soon everyone was scraping their eggs to get to that beautiful ginger which lay at the bottom. The combination of granny smith, vanilla and feijoa was a winner. Second course: Pineapple, passionfruit, coconut, banana and dulcey. It had the look of a beautiful Milse dessert but it didn't have the dark imprint of the overshadowing HIP group. I LOVED the small moichi-like balls on the side. Luckily the red chocolate ball was already halved. The rest of us just had to exercise our demolition skills as we tried to calmly break the case without sending shards across the table to our new friends. Third course: Figs, quince, honey, chestnut and oats This is where the flavours got interesting and complex. I'm not a fig person so I wasn't sure where my tastebuds would take me. If it was a normal degustation, I would consider this the mains. It was quite filling from the oats. The conversation took a funny turn with someone tentatively asking whether we were meant to eat the skin on figs. Even as "self acclaimed foodies" we didn't have a straight answer! Most people though, ended up eating the whole thing. Even I enjoyed it, although I couldn't expect any less coming from the Campbell kitchen! Fourth course: Valrhona chocolate, blackcurrant, coffee and hazelnut. Oh my. Totally the climax of the night. Not only stunning to look at, I was so inspired by the different textures that Brian had created on the dish. From the marshmallow to the mini magnum, my thoughts were only affirmed by the "oh wow"s around the table as everyone tucked into it. It was a pleasure watching Brian and his team at work. There was a calm aura as they lovingly put the desserts together. All the dishes were so clever and I know I left more inspired. As I came home to finish my marking, I knew I didn't make a mistake in breaking out of my nana mode. Starting off the week sweet was an uplifting start to the week. And knowing that macarons and cookies would be my morning tea for the next day kept the smile on my face. Even if I had accidentally squashed them in my bag (sorry Roselle!). Keep an eye out for their next pop-up! There's always something interesting about each one and they're popping up at restaurants like Orphan's Kitchen, Meredith's and Ima Deli. And if you haven't already seen it, here's the interview with Brian Campbell if you didn't catch it the last time.

    Most of you would have heard of Milse. The amazing dessert bar and patisserie that opened up in…read moreBritomart a few years ago. Serving gelato on sticks, gateaux, chocolates, sweet tarts, plus their stand out macarons, Milse has become a bit of a phenomenon. Because really, who doesn't love chocolate and dessert?!?! The mastermind behind creating all of Milse's desserts is pâtissier, Brian Campbell. He has 15 years' experience working in Michelin star restaurants in the United Kingdom and at award winning restaurants here in New Zealand, at the likes of Kermadec and The French Cafe. Most recently, Brian has left Milse and has started up his own company, namely Sweet Cuisine' A Dessert Pop Up. So far, he and his wife, Roselle Campbell have hosted a dessert night at Fred's Espresso in Ponsonby where they teamed up with Giapo to create ice cream sandwiches, sundaes and drinks and they also had a dessert pop up at Merediths last week. And, a few nights' ago, I attended their second dessert pop up (however this one was special because all the desserts were made using Valrhona chocolate - the best quality chocolate in my opinion, you can buy it here) AND it was held at Sidart in Ponsonby. I have always wanted to dine at Sidart however it is quite expensive - will definitely need to save up one day! Brian and his team used the kitchens at Sidart and for about 20 minutes, my friend and I had the whole restaurant to ourselves, which was a pretty great feeling! The dessert pop up at Sidart involved a 3 course degustation - $45 per person, and an optional 4th course for $9, however sadly we were too full for the 4th course! All the dishes were beautifully presented and almost too pretty to eat! To accompany the desserts, they were also serving sweet Italian dessert wine, sparkling water, teas and coffee. My friend and I decided on a glass of the 'Prunotto Moscato d'Asti 2013′. With aromas of peach and honey, this was the perfect drink for our dessert night. The first dessert was a white chocolate panacotta, made of Ivoire 32% Valrhona chocolate. Surrounding the panacotta were bite-sized raspberries, blueberries and peaches, all topped off with freeze dried raspberries and fresh basil. It was a refreshing way to start the meal and the basil brought out all the flavours. I never thought to use herbs in baking, but I will definitely try it out now! The second course was a sponge like pudding with stewed apricots, hazelnut praline and a sauce inside using Dulcey 35% Valrhona chocolate. While the apricots were delicious, my friend and I could hardly taste the Valrhona chocolate - we felt like the apricots were too overpowering. This could possibly be due to the fact that the chocolate is only 35% - it might have a very subtle flavour. Last but not least, a to.die.for chocolate sphere, made entirely of Guanaja 70% Valrhona chocolate. Dark chocolate being one our favourite foods, my friend and I were amazed by this wonderful creation. Roselle explained the dish in great detail - two mousses, one with hints of tonka beans (vanilla bean substitute), and the other being rich and chocolatey. There was also a chocolate 'soil' surrounding the sphere, consisting of macadamia nuts, nougat and cacao nibs. But Roselle left out one surprise... Yes, popping candy! We were not expecting that at all, and it was truly the most exciting dish I have ever tasted. Every mouthful was full of joy and my friend and I couldn't stop smiling! It was a great night overall, with brilliant and creative desserts, a lovely host and a stunning venue. I cannot wait to see what is next in store for Sweet Cuisine! Note: If you would like some more information, check out Sweet Cuisine's website and Facebook page ("Sweet Cuisine' A Dessert Pop Up by Brian Campbell"), so you can keep up to date!

    Photos
    Sweet Cuisine - Homemade macarons!

    Homemade macarons!

    Sweet Cuisine - Nope. Not tempted. At all...

    Nope. Not tempted. At all...

    Sweet Cuisine

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    Boston Bakery - Boston Bakery, Mt. Albert

    Boston Bakery

    4.8(4 reviews)
    6.5 kmMt Albert
    $

    Pies: excellent. Slices: excellent. Quiches: sub-par, I'm afraid. Something in the texture just…read moredidn't sit right with me. Those are all the things I've tried from here, but we can extrapolate from this data and assume that most of the food here is pretty good. Oh, also I've had the bread, and it was good. So yeah, not a bad average, I think. This place does a good trade over the weekend and after school (try and avoid this period as the tiny place fills up with hulking, shouty teenagers all clamouring for pies), but if you go mid-morning or around lunchtime it's usually not too busy. The staff are friendly, the food is good, it's worth going if you like bakery food. Highlight: steak curry pie. Lowlight: still the quiche, I'm afraid.

    OK now I'm going to go out on a limb here and say that this is one of the best mom & pop bakeries…read morethis side of Auckland. The Boston Bakery (for which I have no idea why it is named after a city in the States!), is quite unassuming and from the outside isn't very distinguishable from any other old school bakery. Except that first of all the family that run it are the loveliest people and if you're lucky their little super adorable daughter will run the EFTPOS machine for your purchase. They also cherish their regulars; for example my partner used to be a regular and then moved overseas for 3 years and they still remembered her after all that time! And then there's the pies, oh sweet sweet delicious heaven-sent morsels of delight! They have the standard fare which drive a hard bargain at $3.60, but then they also have 'fancy' pies for $4.20 which include rockstar gems like Steak, Mushroom, Bacon and Cheese, or Chicken, Camembert and Cranberry, or Steak and Kumara, or Butter Chicken and Broccoli. My personal favs are the first 2 aforementioned pies and I really have to discipline myself as I have to walk past the Boston Bakery twice a day, 5 days a week. If you are in Mt Albert and need to fill the gap, swoop up one of these hand-made with love treats.

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    Boston Bakery

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    The Caker

    The Caker

    4.4(8 reviews)
    2.0 km
    $$$

    I have a very fond memory of when I first tried one of Jordan Rondel's cakes. It was early 2013,…read moreand the High Street Market was on at Freyburg Square. As soon as the clock struck 1pm, I rushed down to the square, determined to try only one thing: cake. Ever since devouring a slice of Jordan's Dark Chocolate, Pear + Pistachio cake that day, I have been following her journey ever since. The same year, Jordan released her first cookbook titled '50 New and Unusual Recipes' and yes, her creations are interesting, but they work. What I love about Jordan's cakes (and other delights) is that you won't find anything similar in Auckland. They are also not your usual carrot cake, banana cake or simple chocolate cake. For example, in her book you will find recipes such as a 'Rhubarb + Black Doris Plum cake', 'Vegan Triple Coconut + Raspberry cake', 'Sweet + Salty Potato Chip Cookies' and 'Raw Hazelnut + Chai Brownies'. Her aim is to use organic ingredients and some of her cakes are vegan, dairy and gluten free. In 2014, Jordan moved into a small but well designed space on Karangahape Road, where she and her team bake all the cakes, pies, cookies and other delicious goodies made to order. The shop is not open to the public, but she has held a cake demonstration there - which I loved. I have also attended another one of her cake demonstrations at Farro Fresh in Grey Lynn, been to a high tea at DeBretts Kitchen, hosted by Jordan and featured bite sized versions of her cakes. I also won tickets to Karen Walker's birthday party last year, where Jordan presented Karen Walker with the most beautiful tiered cake I had ever seen! I also finally introduced myself to Jordan, telling her I was her biggest fan ever. Earlier this year, she released two cake mixes to the public - Triple Coconut + Raspberry and Chilli Chocolate. I have only tried the Triple Coconut + Raspberry cake so far, however it is super easy to make! All the ingredients are pre packaged and come in a beautifully designed tin. The only ingredients you need to add is coconut milk and coconut oil. The mix even comes with freeze dried raspberry powder (a lovely addition!). I thought this was a brilliant idea and especially perfect for those living outside of Auckland or overseas. I gifted one to my sister for her birthday - she is living in Sydney! Furthermore, Jordan is now making mini versions of her cakes, and you can buy these at Vulcan Lane Bagels in Auckland CBD, from Tuesday to Friday, between 7am and 3pm. You can also order cakes here and pick them up!. Jordan has just recently launched her second cookbook, consisting of 76 recipes of wholesome cakes, cookies and desserts. Last Saturday, I attended the book launch, along with a degustation. It was held at an amazing space in Karangahape Road (two doors down from The Caker's premises), where we went in and out of rooms eating delectable mini cupcakes (five flavours in total), and at the end, we bought Jordan's new book and also met her lovely sister, Anouk. It was a fabulous afternoon and I cannot wait to get baking!

    I have admired The Caker's cakes on instagram for a while now. I even got to see them up close and…read morepersonal at the Go Green Expo, but it wasn't until this weekend, that I got to try the real deal. Oh. My. Goodness! We ordered her chocolate gluten free cake for our friend's surprise Hen's Do and I'll admit when I first saw it, I thought it was a little flat but when I tasted it all was forgiven. The texture was incredible - dense, fudgey, melt-in-your-mouth sort of stuff. Not too sweet and despite being dense, not overly rich. For someone who's not normally a cake person, I was impressed. Our cake came decorated with fresh flowers (originally, I thought this was because it was so flat but it turns out that's what the bridesmaids requested) and in a box sealed by a pink ribbon and a postcard. Very cute! We ordered and paid online but you can also directly call Jordan (The Caker). I should also mention that her new store on Ponsonby is by appointment only. It serves really as a pick-up point and a space for tastings if you are wanting a wedding cake or something extra special.

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    The Caker
    The Caker
    The Caker

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    Philippe's Chocolate & French Pastries

    Philippe's Chocolate & French Pastries

    4.4(7 reviews)
    3.2 kmGrey Lynn

    Well this is one of those places that I would normally just drive past and stop. I mean I have…read moredrove past it's door for hundreds of times so far. And today for the first time I decided to stop, and what a mission it was. There isn't any parking outside on the street, and no parking spots on the side street. I had to u-turn and park on the opposite side of great north rd. And what do you know, the crossing light at the bond and GN is also on the opposite side. So it's a double cross at the intersection or risk your life and run across the road. I don't like to gamble on my life, so I waited patiently by the lights. Once I got through the front door, I was surprised at how few a customer they had at 12noon. The place didn't smell like a bakery. There is no butter in the air so to speak. The display case is clean and well lit, but the selection is fairly limited. But, I didn't feel like sampling anything too sweet. So I just bought a croissant and a palmier to go. The girl behind the counter was very friendly. And trust me, if I wanted to, I would have bought a lot more. The croissant is very tasty, even when it was cold. And the palmier, I wish I can do one just as good or just as big. So no issues with the baked goods from Philippe's. I will make sure I return to sample all the other goodies that they offer. If it wasn't for the parking issues, I would be glad to rate Philippe's 5 stars. But, getting there is part of the experience. So unfortunately I can only rate a overall 4 stars. The baked goods are deliciously tho, I give them 5 stars.

    I love that Phillipe's exisits. Because sometimes chocolate and insanely fresh pastries are exactly…read morewhat I need to pick myself up. And the best thing is that they're French, so won't add anything to my waistline, right? The store is rather humble but their product is second to none. Constant streams of people come through the doors wanting bread for today's lunch, coffee, and no one can resist their almond croissants. Seriously, who needs to go to France when we have this on our doorstep! They often have cooking classes as well for making the infamous Macarons that are so hard to perfect. And the best thing is, is that all the staff are French so you know you're getting as close to the real thing as you possibly could.

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    Philippe's Chocolate & French Pastries
    Philippe's Chocolate & French Pastries - Baked goods to go.

    Baked goods to go.

    Philippe's Chocolate & French Pastries - No parking out front.

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    No parking out front.

    Vaniyé Patisserie - Vaniye's boutique

    Vaniyé Patisserie

    4.5(15 reviews)
    1.4 kmParnell
    $$

    Definitely as good as it gets! Great place to pick up amazing deserts to impress. The only problem…read moreis that it's too hard to choose. Great selection of sweet treats for all tastes (including some gluten free choices). It is a tad pricey, but what you get is well worth it! Great place for those day when you feel like spoiling yourself a little. Also staff is very attentive and helpful. Also heard good things about their breakfast and lunch selection, but yet to try. To sum up, amazing French patisserie well worth the trip and the money.

    There is a reason I keep going back to Vaniye despite the price, which is $8-9 per mini cakes. They…read moreare simply gorgeous. The cakes are carefully designed to visually appeal to everyone. My friend really liked the Zen, a green tea flavoured mousse with red bean paste inside. I am not a big fan of green tea flavour but this was amazing. My Caramel cake, called Chou-chou, has chestnut cream profiteroles on top (which is crisply and creamy) and a brownie and caramel mousse as a base. I have also tried their Guanaja, which is a Valrhona chocolate marquise which had a great soft chocolate taste. But it lacked of a crème brulée flavour mentioned on its description. I felt that the Rasberry mousse, apple slice and lemon slice does not jump out as much as others. But that could be just me. They use Kokako for their coffee beans which is nice, but couple of instance I received burnt coffees. Bummer. However all were forgiven because of the cakes. The flavour, the design and tiny but great atmosphere.

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    Vaniyé Patisserie
    Vaniyé Patisserie
    Vaniyé Patisserie

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    Milse - desserts - Updated May 2026

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