MID AUTUMN 2026
This is one of our favourite seasons, when the produce starts to shift and the fruit becomes deeper, softer and more fragrant.
This year’s menu explores feijoa, persimmon, pear, Autumn Crisp grapes, chestnut and fig with warm spices and delicate floral notes.
Tart
*Chestnut & Pear Mont Blanc
Toasted sorghum dacquoise layered with roasted chestnut, pear poached in clove syrup, vanilla cream and finished with chestnut mascarpone cream.
The toasted sorghum brings warm roasted cereal notes, similar to popcorn, with a nuttiness that pairs perfectly with chestnut and pear.
Choux
*Black Fig & Cherry Blossom Choux
Choux pastry filled with fig leaf cheesecake, cherry blossom gel, fresh black fig, salted cherry blossom and fig compote, finished with a vanilla cream.
Fig leaf has a delicate aroma similar to that of coconut cream and vanilla, giving the choux a soft tropical feel against the salted cherry blossom and sweet figs.
Swiss Roll
*Feijoa & Autumn Crisp Swiss Roll
Swiss roll filled with feijoa cream, fresh feijoa, red shiso compote, champagne jelly and fresh Autumn Crisp grapes.
To get the most out of the Feijoa we macerate the feijoa skin with sugar over night then blend to create a super flavourful syrup.
Brownie Cup
*Persimmon, Chocolate & Green Sichuan Pepper
Layers of mascarpone diplomat, persimmon jam, green Sichuan pepper chocolate mousse, chocolate brownie, salted pecan and fresh persimmon.
Sichuan pepper pairs beautifully with chocolate, lifting the bright fruit notes naturally found in cacao while adding a gentle citrusy flavour.
Canelé
*Pistachio, Orange Blossom & Almond
Orange Blossom canele filled with a Pistachio custard then lightly coated in chocolate and crushed roasted almond.
*Oolong Strawberry Cheesecake
Oolong tea canele filled with a oolong custard and finished with strawberry cheesecake.
#kudobakery #melbournehospitality #autumn
MID AUTUMN 2026
This is one of our favourite seasons, when the produce starts to shift and the fruit becomes deeper, softer and more fragrant.
This year’s menu explores feijoa, persimmon, pear, Autumn Crisp grapes, chestnut and fig with warm spices and delicate floral notes.
Tart
*Chestnut & Pear Mont Blanc
Toasted sorghum dacquoise layered with roasted chestnut, pear poached in clove syrup, vanilla cream and finished with chestnut mascarpone cream.
The toasted sorghum brings warm roasted cereal notes, similar to popcorn, with a nuttiness that pairs perfectly with chestnut and pear.
Choux
*Black Fig & Cherry Blossom Choux
Choux pastry filled with fig leaf cheesecake, cherry blossom gel, fresh black fig, salted cherry blossom and fig compote, finished with a vanilla cream.
Fig leaf has a delicate aroma similar to that of coconut cream and vanilla, giving the choux a soft tropical feel against the salted cherry blossom and sweet figs.
Swiss Roll
*Feijoa & Autumn Crisp Swiss Roll
Swiss roll filled with feijoa cream, fresh feijoa, red shiso compote, champagne jelly and fresh Autumn Crisp grapes.
To get the most out of the Feijoa we macerate the feijoa skin with sugar over night then blend to create a super flavourful syrup.
Brownie Cup
*Persimmon, Chocolate & Green Sichuan Pepper
Layers of mascarpone diplomat, persimmon jam, green Sichuan pepper chocolate mousse, chocolate brownie, salted pecan and fresh persimmon.
Sichuan pepper pairs beautifully with chocolate, lifting the bright fruit notes naturally found in cacao while adding a gentle citrusy flavour.
Canelé
*Pistachio, Orange Blossom & Almond
Orange Blossom canele filled with a Pistachio custard then lightly coated in chocolate and crushed roasted almond.
*Oolong Strawberry Cheesecake
Oolong tea canele filled with a oolong custard and finished with strawberry cheesecake.
#kudobakery #melbournehospitality #autumn
MID AUTUMN 2026
This is one of our favourite seasons, when the produce starts to shift and the fruit becomes deeper, softer and more fragrant.
This year’s menu explores feijoa, persimmon, pear, Autumn Crisp grapes, chestnut and fig with warm spices and delicate floral notes.
Tart
*Chestnut & Pear Mont Blanc
Toasted sorghum dacquoise layered with roasted chestnut, pear poached in clove syrup, vanilla cream and finished with chestnut mascarpone cream.
The toasted sorghum brings warm roasted cereal notes, similar to popcorn, with a nuttiness that pairs perfectly with chestnut and pear.
Choux
*Black Fig & Cherry Blossom Choux
Choux pastry filled with fig leaf cheesecake, cherry blossom gel, fresh black fig, salted cherry blossom and fig compote, finished with a vanilla cream.
Fig leaf has a delicate aroma similar to that of coconut cream and vanilla, giving the choux a soft tropical feel against the salted cherry blossom and sweet figs.
Swiss Roll
*Feijoa & Autumn Crisp Swiss Roll
Swiss roll filled with feijoa cream, fresh feijoa, red shiso compote, champagne jelly and fresh Autumn Crisp grapes.
To get the most out of the Feijoa we macerate the feijoa skin with sugar over night then blend to create a super flavourful syrup.
Brownie Cup
*Persimmon, Chocolate & Green Sichuan Pepper
Layers of mascarpone diplomat, persimmon jam, green Sichuan pepper chocolate mousse, chocolate brownie, salted pecan and fresh persimmon.
Sichuan pepper pairs beautifully with chocolate, lifting the bright fruit notes naturally found in cacao while adding a gentle citrusy flavour.
Canelé
*Pistachio, Orange Blossom & Almond
Orange Blossom canele filled with a Pistachio custard then lightly coated in chocolate and crushed roasted almond.
*Oolong Strawberry Cheesecake
Oolong tea canele filled with a oolong custard and finished with strawberry cheesecake.
#kudobakery #melbournehospitality #autumn
MID AUTUMN 2026
This is one of our favourite seasons, when the produce starts to shift and the fruit becomes deeper, softer and more fragrant.
This year’s menu explores feijoa, persimmon, pear, Autumn Crisp grapes, chestnut and fig with warm spices and delicate floral notes.
Tart
*Chestnut & Pear Mont Blanc
Toasted sorghum dacquoise layered with roasted chestnut, pear poached in clove syrup, vanilla cream and finished with chestnut mascarpone cream.
The toasted sorghum brings warm roasted cereal notes, similar to popcorn, with a nuttiness that pairs perfectly with chestnut and pear.
Choux
*Black Fig & Cherry Blossom Choux
Choux pastry filled with fig leaf cheesecake, cherry blossom gel, fresh black fig, salted cherry blossom and fig compote, finished with a vanilla cream.
Fig leaf has a delicate aroma similar to that of coconut cream and vanilla, giving the choux a soft tropical feel against the salted cherry blossom and sweet figs.
Swiss Roll
*Feijoa & Autumn Crisp Swiss Roll
Swiss roll filled with feijoa cream, fresh feijoa, red shiso compote, champagne jelly and fresh Autumn Crisp grapes.
To get the most out of the Feijoa we macerate the feijoa skin with sugar over night then blend to create a super flavourful syrup.
Brownie Cup
*Persimmon, Chocolate & Green Sichuan Pepper
Layers of mascarpone diplomat, persimmon jam, green Sichuan pepper chocolate mousse, chocolate brownie, salted pecan and fresh persimmon.
Sichuan pepper pairs beautifully with chocolate, lifting the bright fruit notes naturally found in cacao while adding a gentle citrusy flavour.
Canelé
*Pistachio, Orange Blossom & Almond
Orange Blossom canele filled with a Pistachio custard then lightly coated in chocolate and crushed roasted almond.
*Oolong Strawberry Cheesecake
Oolong tea canele filled with a oolong custard and finished with strawberry cheesecake.
#kudobakery #melbournehospitality #autumn
Baker’s Dozen — Federation Square
This weekend 28th and 29th of March from 10am, until sold out.
We’ll be bringing a small menu, built around things we love to eat — familiar, but with a bit of our own way of doing it.
Hải Phòng–inspired Bánh Mì Que
Laughing Cow cheese & potato bread twist, served with our house-baked pâté, Vietnamese-style mayo, and house-made Chí Chương chilli sauce (fermented for 3 weeks).
The pâté is baked and left slightly chunky for texture — rich, savoury, with a gentle heat from the chilli.
*Not halal*
Buckwheat Tartlet
Charred corn, caramelised onion, Dijon, and Van der Heiden Gouda custard, finished with smoked paprika.
Sweet, savoury, nutty, and just a little sharp from the mustard.
Brûlée Brown Sugar Chouquette
Filled with buttered popcorn custard.
Caramelised top and bottom for that crackling brûlée shell.
Served as four mini choux in a popcorn box.
Triple Matcha & Pandan Canelé
Made with three regions of matcha.
Yame matcha in the base, Shizuoka matcha ganache infused with fresh pandan, dipped in Uji matcha chocolate and finished with a matcha tart crumb.
Layered, grassy, slightly bitter — balanced with the sweetness of pandan.
See you at Fed Square 💗
@melbfoodandwine
#kudobakery #bakersofinstagram #melbournefood
LATE SUMMER '26
Cherry, Fior di Latte & Basil Cream Choux
Fresh Tasmania late-summer cherries tucked inside the choux, layered with Morello cherry and whey compote for brightness and gentle acidity. @thatsamorecheese Fior di latte custard brings soft milky notes, while a @cuvee_chocolate Amphora dark chocolate cherry ganache deepens the fruit with subtle bitterness and richness.
Finished with basil cream for a clean herbal lift.
Juicy, creamy, lightly bitter, aromatic — summer in layers.
Contains: almond, dairy, gelatin.
#kudobakery #melbournehospitality #SeasonalBakes
LATE SUMMER '26
Lychee, Almond Pudding, Osmanthus & Plum Parfait
Inspired by almond tofu desserts and yum cha nostalgia.
Silky tofu annin forms the base, topped with osmanthus tea gel — floral and lightly honeyed. Plum and mountain marigold compote add gentle acidity, while mixed plum ganache deepens the stone fruit notes. Finished with vanilla cream, sponge, fresh lychee and seasonal plum.
Floral, delicate, layered.
Contains: dairy, gelatin, almond, alcohol.
#kudobakery #MelbourneBaker #SeasonalBakes
LATE SUMMER '26
Pandan, Coconut and Kumquat Swiss Roll
We squeeze fresh pandan leaves for their fresh, vanilla forward and floral aroma .
The sponge is rolled with @candito.melbourne kumquat marmalade, gently bitter and citrus-bright, and layered with Thai style pandan kaya for richness and fragrance.
Vibrant green, soft, and deeply nostalgic.
Late-summer citrus meets Southeast Asian comfort.
Contains: dairy, coconut, kumquat seed
#kudobakery #melbournehospitality #SeasonalBakes
LATE SUMMER '26
Grape, Earl Grey & Cassis Tart
Built on a pistachio frangipane base, baked until nutty and fragrant.
We layer cardamom and cassis reduction gel — blackcurrant forward, vibrant and slightly tart — over Earl Grey crème pâtissière infused with whole tea leaves. Roasted grapes tossed gently in olive oil add softness and depth, while fresh seasonal grapes bring brightness and texture.
Finished with Earl Grey cream diplomat for lightness.
A balance of floral tea, dark berry, warm spice and late-summer fruit.
Contains: pistachio, almond, egg, dairy, grape seeds
#kudobakery #MelbourneBaker #SeasonalBakes
There’s not one, not two, but three types of matcha in this delightful canelé by Melbourne’s entirely gluten-free bakery, @kudobakery . And let’s not forget the matcha biscuit crumb coating.
Matcha fanatics can try this, among the 100 bakes and cakes, at Baker’s Dozen, presented by @mckenziesfoods on Saturday 28 and Sunday 29 March.
Melbourne Food & Wine Festival is presented by Principal Partner @latrobefinancial and supported by Destination Partner @visitmelbourne .
#MFWF #VisitMelbourne #VisitVictoria
LATE SUMMER 2026 MENU
Inspired by Lunar New Year — symbols of prosperity, abundance, and good fortune
RED PLUM, LYCHEE, ALMOND PUDDING & OSMANTHUS PARFAIT
Layers of soft almond pudding, osmanthus tea gel, red plum & mountain marigold compote, mixed plum ganache, and vanilla Chantilly. Finished with vanilla sponge, fresh lychee, and seasonal plums.
MIXED GRAPE, EARL GREY, CASSIS & CARDAMOM TART
Pistachio frangipane base, cassis & cardamom reduction, and Earl Grey crème pâtissière. Topped with olive oil–roasted grapes, Earl Grey diplomat cream, and fresh mixed grapes.
PANDAN, COCONUT & KUMQUAT SWISS ROLL
Pandan sponge rolled with coconut whipped cream, layers of kumquat & calamansi spread, and a centre of pandan kaya made from fresh pandan leaves.
CHERRY, FIOR DI LATTE & BASIL CHOUX
Choux pastry filled with layers of cherry ganache, @thatsamorecheese Fior di latte custard, Morello cherry & whey compote, fresh Tasmanian cherries, and sweet basil ganache.
#kudobakery #melbournehospitality #summer
