Little Missy Patisserie and Pastry Studio

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151 Argyle Street, North Hobart
03) 6231 8040
Open: Tuesday to Friday 7.30 am – 4.00pm, Saturday 9.00am – 2.00pm.. Takeaways.

Hobart enjoys an abundance of cafes, patisseries and bakeries. But this intimate, quirky little gem, obscurely tucked away in no man’s land towards the top of Argyle Street is very special.

The pastries and cakes are exquisite, the coffee’s great, the service staff delightful, prices are reasonable and…. Well what more could you want?
Opened by Oonagh Murphy 18 months ago, it is hole-in-the-wall small with a long narrow communal table with 8 chairs, a window bench with four stools and outside settings for eight ready to welcome summer.

The days’ breakfast and luncheon menus of sweet and savoury pastries and the custard tarts, madeleines, cakes and friands for coffee and in-betweens are in display cases for customers to make their choice while you can watch Oonagh in the open kitchen mixing, making, icing and cooking her next batch of goodies in an ever-changing menu. It’s as near to from-oven-to-plate as is possible.

And it’s all accompanied by the banter and bonhomie of the never ending coming and goings of loyal and savvy regulars who aren’t there for the space, but for the eats and their coffees and sweets to go.

Murphy started as a pastry apprentice at the Casino at the age of 16. After five years she moved to work in Ireland at Dublin and Galway, then to the Michelin-starred Adare Manor before moving to London working with 14 other pastry chefs under Paul Gayler at the Manesborough Hotel. Star struck by his fame, she then worked 16 and 18 hour days with the infamous celebrity chef Marco Pierre White at Canteen.

After falling in love with a Parisian and his motor bike, she returned to help open Melbourne’s very classy European Café and, later, Matteo’s. Five years later, it was back to Hobart where readers might remember her Missy Muffins wholesale business and Sunday Farmgate Market.

That adds up to an awful lot of top-end experience to put into the making of something as simple as a sausage roll.

But it’s that experience that makes an array of deceptively simple, flavour-packed classics so good. For example, the wonderfully flakey and buttery pastry wrapping a cylinder of flavoursome pork and apple filling was given a suggestion of the exotic with smoked paprika spicing the filling and more paprika, salt flakes and black nigella seeds sprinkled on top.

Were you to deconstruct the colourful goat cheese and beetroot tart, you’d find every individual component – the pastry, the soft and fluffy cheese and egg filling, the cubes of sweet beetroot, the parmesan crumble and the apple relish – exceptional on its own, in combination even better.

And so it continued through a ham and cheese strudel, a mushroom and spinach frittata with crisped potato shavings and the sweet delights of a chocolate éclair, a delicious nutmeg-dusted English custard tart and a raspberry jelly-topped friand.

Stage two for Murphy is an expanded space and a teaching kitchen, her patisserie studio.

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