When Paul Adam sees a long queue forming in front of his patisserie in the northern suburbs of Sydney, “That’s when I know I’m going to start working hard,” he says. In the weeks since one of his cakes went viral across several Chinese social media platforms, that has been nearly every day.
The gluten-free hazelnut, meringue and chocolate mousse cake, with lorikeets stencilled in icing sugar on top, is, by Adam’s estimation, “only a cake” but it seems to mean much more to the customers queuing for it, some of whom have travelled from interstate, or overseas.
