Madeleine de Proust Patisserie

Madeleine de Proust Patisserie brings a polished, playful approach to French-inspired pastry in Carlton, Melbourne. The venue describes itself as both a patisserie and creative studio, with a focus on madeleines, confectionery and pastry collections that connect flavour with visual design. Its work ranges from everyday selections to custom creations for brands, events, weddings and corporate gifting, making it a useful stop for anyone looking for something more considered than a standard bakery purchase.

The madeleines are the clearest signature. Visitors can build their own three- or six-piece box, choosing from the available flavours for a personal treat or gift. The July Collection combines winter-leaning flavours and nostalgic sweets, including Hazel-misu, Cherry Ripe, Dol Hareubang, Ginger Bear, Yuzu and Pistachio Financier. The Proust Selection takes a more classic direction, with Florentine Financier, Brown Butter, a canelé based on a century-old recipe, and The OG Madeleine. The canelé is described as caramelised on the outside with a soft custard-like centre, while the collection is baked fresh daily according to the site.

There is also a seasonal Truffle Basque Cheesecake, made with four types of cream and finished with freshly grated black truffle. The website lists it as available on weekends through the end of July, so it is worth checking the current offering before visiting. The range changes with seasonal collections, giving returning customers a reason to look out for new flavours rather than treating the shop as a fixed menu bakery.

The creative-studio side is central to the business. Madeleine de Proust works with brands and clients on custom moulds, colour-matched chocolate shells, launches, gifting and other edible concepts, translating a visual identity or event idea into confectionery. That makes the venue particularly suited to gift shopping, special occasions and food-focused collaborations. The website provides limited detail about the physical space or seating, so it is best understood primarily as a destination for pastry collections and bespoke work rather than a café visit. The business was co-founded by Hyoju Park, who was named one of La Liste’s World Pastry Talents of the Year 2026, adding an international dimension to this Carlton-based operation.