It seems you’re using a browser that is a little past its time and our website might not be able to perform as it should.

If you’d like to have the best experience on WellingtonNZ.com, you can easily update your browser to get the most out of our website and many more for that matter.

dismiss this message

Dessert for breakfast at Sugar Flour

By Heather 6 Jun 2018

In a suburb better known for its classic Kiwi bakeries specialising in pies and lamingtons, Kilbirnie has become the place to go for exquisite and Instagrammable patisserie. Sugar Flour opened a few months ago and has been creating a stir on social media and selling out of baked goods before closing time.

Sugar Flour lem meringue

Owner and patisserie chef, Maxine Scheckter, is of the Ontrays family, so was brought up appreciating quality food and ingredients. She laughingly says that she loves food but has limited creativity for anything other than patisserie – which is our good luck I'd say.

At the ripe old age of 22, Maxine's patisserie background includes stints at Logan Brown, Gateaux Thoumieux in Paris and working under Heston Blumenthal (did she start work straight out of nappies?!) — some exacting teachers, which clearly shows in the end product.

Sugar Flour persimmon tart

Maxine is up baking at 3am every morning, as some items take days to craft. Maxine uses as much local and NZ product as possible, but does confess to using Danish butter, which apparently has a better fat profile for patisserie, and Valrhona chocolate which has the particular mouthfeel she’s after. 

Sugar Flour counter

Purely in the interests of research, I decided I’d better try a couple of things. After much oohing and aahing, I chose the persimmon tart and the lemon meringue. And I may or may not have added a cute wee toffee apple to finish later.

The persimmon tart had light silky custard and soft vanilla-infused persimmon against sweet and crisp short pastry. The lemon meringue was oh-so-silky and smooth with tart grapefruit marmalade, lemon peel, and baby basil leaves cutting through the sweetness and a final flourish of gold leaf for a totally luxurious treat.  

Sugar Flour hot choc

To accompany your sweet or savoury pastry, Sugar Flour have a small menu of locally sourced beverages including Libertine teas, Karamu coffee and Six Barrel Soda. Sugar Flour’s hot chocolate has a gorgeous unctuous texture and might even be my new all-time favourite; it’s made with Valrhona chocolate and served with a house-made toasted vanilla marshmallow.  

Sugar Flour is only open Fridays and weekends, and they only stay open until the baked goods sell out – so my advice is to get in early! This is patisserie worth setting the alarm for.

Sugar Flour toffee apple

PS. After five years of much fun writing for Word on the Street, I am heading off on an overseas adventure and then relocating to Napier. Thank you all for your readership and support, and keep getting out there supporting the wonderful Wellington food scene! HeatherC

Add your comment

No one has commented on this page yet.

Discover more

lombard feature

A Trip Down Wellington's Newest Laneway: Lombard Laneway

Once an uninspiring thoroughfare, Lombard Laneway is a treasure trove of places to shop, eat and drink.

Shop By India 13 Aug 2018

kate paterson png

Yarns About Beer with Kate from Beervana

Melbourne's loss, Wellington's gain: we have a yarn with new Beervana manager, Kate Paterson, lured here by the capital’s...

See & do By Frances 7 Aug 2018

  • Close
  • Show nearby

Loading…