Sanshi Patisserie is a brand-new patisserie on King William Street that represents a great deal of hard work and passion coming together for a super special dessert and wine bar. After a spectacular turn out at the grand opening just over a week ago, owner, Chloe Wong can’t wait to serve up more delicious Asian-French fusion treats.
“I’ve always dreamed of creating a place where people can slow down, relax, and enjoy both desserts and wine,” she says. “Food and wine bring people together, and since my partner is a winemaker, it feels natural to combine our passions.”
The cafe area has plenty of relaxed seating with floor to ceiling windows, letting the light pour in. Sip on a freshly brewed coffee, or a lovely pour of wine while you dive into an intricately crafted dessert.
It’s been an astounding journey for Chloe, after studying forensic science, with baking on the side, she says this is where the passion started.
“My love for desserts began during my university years, when I studied forensic science. Baking helped me relieve stress, and the lab work inspired me to experiment with flavours and create cakes in a way that I personally enjoyed,” Chloe says.
“As I shared my cakes with friends and family, it eventually grew into a business. Now, I’m grateful that I can share my passion with the Adelaide community.”
A curiosity and wonder for the flavour and textural possibilities of desserts, is the driving force behind Sanshi. Chloe says, “what sets us apart is our deep passion for flavours and our willingness to push boundaries.”
“I love experimenting with ingredients, and every recipe tells a story,” she says.
“For instance, our Mango Sticky Rice dessert has eight distinct components, each one carefully crafted. I put a great deal of effort into achieving the best taste and quality—the process of making the mango sticky rice takes two days, and the pear is cold-macerated in wine for four days.”
All it takes to recognise the craftsmanship going into Chloe’s desserts is one look at them, but with a resume like hers, it’s impossible not to share. Reflecting on her baking journey, Chloe says, “baking has been my passion for years. I completed two years of full-time patisserie and baking training at Le Cordon Bleu Adelaide from 2016 to 2018.”
“Since then, I’ve worked in local shops and ran my own cake business for two years before opening our physical store on King William Street,” she says.
“Last year, I spent time in China and France, learning with world-renowned chefs, Gregory Doyen, Antonio Bachour, Nina Métayer, and Zhou Yi. Earlier this year, I competed in a cake competition in Brisbane and won a gold certificate. It’s been an exciting journey!”
The flavour fusion is guided by Chloe’s lived experience, and it references her life, and her training. She says, “growing up in Hong Kong with a mix of Asian cultures and living in Australia for 14 years, I’ve had the chance to blend these influences, especially with my training in French pastry.”
“My creations reflect this fusion. For example, our Autumn Pear dessert features osmanthus, a Chinese flower, and fermented rice wine, both common in traditional Chinese desserts, but it’s balanced with poached pear in Australian white wine and finished in a French gâteau style. It’s this harmony of cultures that makes our desserts unique.”
What to expect? An incredible passion for pastry and dessert innovation.
“At Sanshi Patisserie, every dessert has a story behind it. For example, our French Apple Caramel Tart was inspired by my time working at a winery in Bordeaux, where the owner shared her cherished family recipe with me,” she says.
“I added my own twist to it, blending her tradition with my experience. Our Chestnut Puff Pastry is a personal creation made for my father, a vegetarian whose favourite dessert is chestnut cake. Every dish here has its own story, a dash of passion, and a lot of love.”
Sanshi Patisserie comes from a deep place of devotion, with a delicious range of desserts and drinks in a beautifully thought out space. Chloe says “The name “Sanshi” means thirty in Chinese, and our logo reflects that.
I started my cake business at age of 27 with the goal of achieving something meaningful by my 30s, whether it was opening my own shop or carving my own path. Now, at 31, Sanshi is the fulfilment of that dream and the start of an exciting new chapter.”
What: Sanshi Patisserie
Where: 333 King William St, Adelaide SA
Hours:
Monday and Tuesday: 7:30 am – 3:00 pm
Wednesday and Thursday: 7:30 am – 6:30 pm
Friday: 7:30 am – 11:00 pm
Saturday and Sunday: 11:00 am – 6:00 pm, 7:00 pm – 11:00 pm
For more information, visit the Sanshi Patisserie Instagram.
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