Strawberry Fields Patisserie
Your friendly neighbourhood patisserie since 2011 — mousse cakes, cheesecakes, quiches and pastries, bringing joy to your hearts and warmth to your bellies. Multiple Sydney Royal Fine Food Show medal-winner.
Strawberry Fields Patisserie opened on New Canterbury Road in February 2011, run by pastry chef Simon Bimson and his wife Kate. It's a genuine neighbourhood patisserie with an open kitchen — the kind of place regulars pop into for a coffee and something sweet, and leave with a box for later too.
Every mousse cake, tart and quiche is made on site by Simon, whose baking has picked up more than 20 medals at the Sydney Royal Fine Food Show since 2014 — including gold for the custard tart, the Beef & Stout Pie and the "Dear Prudence" quiche.
A working patisserie counter that changes through the week — here's a taste of what Strawberry Fields is known for.
Glossy mirror-glazed mousse cakes and sponge cakes, individual and whole.
Layered sponge, dark chocolate and salted caramel.
Light, fruit-forward and beautifully finished.
A reviewer favourite, silky and not too sweet.
Gold medal winner, Sydney Royal Fine Food Show.
Croissants & pain au chocolat, baked daily
Pies, quiches and sausage rolls — several with cheeky Beatles-song names.
Gold medal, 2016 & 2018.
Gold medal, 2017.
Baked Saturdays only.
The full range varies day to day — pop in or call ahead to check what's fresh.
"Best cakes in the world" is a common line in Strawberry Fields' Tripadvisor reviews — and the medal cabinet backs it up.
Sponge, mousse and cheesecake orders with a buttercream colour of your choice — kept to Strawberry Fields' own simple, elegant style rather than elaborate custom designs, and not tiered (their kitchen is a cosy one).
On New Canterbury Road in Dulwich Hill — open Tuesday to Sunday.
Shop 2/420 New Canterbury Rd
Dulwich Hill NSW 2203
Public holiday hours may vary — a quick call confirms. Best parking is the Loftus Street car park.
