Discover the pastries of your dreams as Cloud Picker Café launches two delicious collaborations
25th Aug 2020
Ever the innovators, the folks behind Cloud Picker Café have set in motion two sweet new collaborations with two of the city’s most creative pâtissières: Aoife Noonan and Mariano Tejada.
Join us as we drool with excitement at two new twice-weekly Cloud Picker Café collaborations: one with Michelin-starred pastry queen Aoife Noonan, above, who joins the coffee stalwarts at their cool Pearse Street space on Tuesdays and Thursdays, from 11am; the second with croissant king Mariano Tejada who is in-house on Wednesdays and Saturdays from 8am, until his amazing Medialuna creations are sold out.
As Peter Sztal from Cloud Picker reveals, “It’s an exciting move for us … over the years we’ve seen and appreciated the beauty of two brands working together and now this seems even more important giving these demanding and difficult times we’re living in.
“We take an immense pride in being a part of someone else’s steps in development and with our open, working kitchen on Pearse Street we can achieve just that, as well as deepening interaction with our customers.”
Aoife Noonan has won numerous awards for her work, most notably Food & Wine magazine’s Pastry Chef of the Year, as well as the Valrhona Patisserie Championship, which led her to train in the world renowned Valrhona L’Ecole du Chocolat in Paris.
She will be curating and making the cakes especially for Cloud Picker Café in their open kitchen, where customers will be able to watch and chat to her directly (through appropriate perspex protective screens).
Meanwhile, Mariano Tejada from Medialuna Croissanterie will be creating his acclaimed croissants every Wednesday and Saturday (from 8am until sold out). Tejada’s innovative approach to traditional croissants is fresh and exciting, and a must-experience for all avid food and pastry lovers.
Cloud Picker’s world-class coffee can now be enjoyed while watching the two patisserie stars in action; come in, interact and then take home their creations in their freshest possible form.
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