Karangahape Road go-to Fort Greene has long been high-ranking when it comes to Auckland’s best sourdough. The sandwiches — with their made-from-scratch ingredients, consistently draw crowds, and the artisanal pastries that come out of the kitchen here are always great. But, owners Liam Fox and Andrea Muhlhausen are perfectionists, and in seeking to level up their pastries and breads to new heights, the pair have added a dedicated, specialist pastry room to their beloved eatery.
Humidity, Fox tells me, is the piece of the puzzle that most impacts the end result when it comes to baking, and in creating a consistently humidity and heat-controlled room, he can ensure perfection every single time. The care these two put into what they do is incredible — their passion instantly evident to anyone who walks through the doors, and it felt essential to them both to continue their evolution. “I’m a perfectionist by nature,” Fox tells me, “But the trick is to find the balance between perfectionism and accepting the things beyond your control. With the new pastry room, we are able to control many more variables that were previously beyond us. Also keeping our processes in full view adds to our philosophy of transparency and authenticity.”
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To showcase the incredible quality of the pastries that have found a place on the menu (which changes monthly), Fort Greene has launched a monthly specials pastry box. This first iteration includes a decadent, tart lemon meringue cube croissant, a Biscoff speculoos cruffin that is altogether light and rich, a wildly delicious black forest croissant brimming with chocolate mousse, crumbed biscuit, and tart cherries — reminiscent of Whittaker’s famous black forest block, and a tasty ham and Swiss cheese number. Available to pre-order any day of the week, the mixed box is perfect for feeding the troops, or if you’re about on the weekend, grab an individual treat in-store on Saturdays and Sundays.
With this new pastry room, Liam and Andrea plan to continue to build on their already exceptional offering — with a host of ideas in the works, and an array of new flavours set to join the fold via the monthly specials box, making regular visits all the more appealing.
Opening Hours:
Monday — Friday, 7.30am — 2pm
Saturday, 8.30am — 2.30pm
Sunday, 9am — 2pm
