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Monday 7am - 4pm Tuesday 7am - 4pm Wednesday 7am - 4pm Thursday 7am - 4pm Friday 7am - 4pm Saturday 7am - 4pm Sunday 7am - 4pm

Madame & Yves

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Australia
Clovelly, NSW
Madame & Yves

French patisserie, bakery, gelato and boulangerie specialising in technique, universal flavours and

23/09/2026

A croissant in full bloom.

Meet the Nutella Rosette: buttery croissant layers curled into petals, baked until golden, with a very generous centre of Nutella waiting inside.

Beautiful from above. Even better once you get inside.

A short-term special, because some things are better as a little fling.

17/09/2026

Consider your entrance handled 🌸

Our Burnt Basque Cheesecake and Flourless Chocolate Fondant can now be finished with a sculptural arrangement of fresh berries, edible flowers and a dusting of snow sugar.

A very good season to be the one bringing dessert.

10/09/2026

Spring looks good on you.

Yuzu + honey iced long black, topped with cloud-soft vanilla cold foam and blood orange.

Bright, creamy, citrusy. The sort of coffee that disappears far too quickly.

Yuzu Honey Cold Foam — our new seasonal pour. 🍋

07/09/2026

You do not need this. That’s precisely the point.

A beautifully absurd little luxury: chocolate, dressed as caviar.

Belgian dark chocolate pearls, crisp milk chocolate feuilletine and a little crackle that pops in the mouth. All wrapped in gold and tucked into a caviar tin.

Entirely unnecessary. Extremely good.

Madame & Yves Chocolate Caviar — now in the shop and online.

03/09/2026

The Éclairzilla earns its own side of the table.

Four times the length. Twice the width. Delicate choux filled edge to edge with Valrhona dark chocolate crème pâtissière, piled high with an indulgent amount of whipped mascarpone chantilly.

Then, naturally, more chocolate. Sculptural Valrhona dark chocolate work, because subtlety had already left the building.

👉Swipe across. It was too big for one frame.

A monument to chocolate, cream and absolutely no restraint. Made for the middle of the Father’s Day table, and, fortunately, for sharing.

The Chocolate Éclairzilla is here for Father’s Day only, 4–6 September, with limited numbers made each day.

Pre-orders close tomorrow (Friday)⏳ if you want yours guaranteed for Sunday.

Order online or in shop.

31/08/2026

We put a moustache on it, so technically it’s for Dad?

The Moustachoux: almond, hazelnut and pearl sugar-studded choux, packed with hazelnut crème mousseline and a generous centre of luscious hazelnut praline.

Then there’s the Valrhona milk chocolate moustache.

Think Paris-Brest, dressed for Father’s Day… with considerably less restraint.

Father’s Day only, 4–6 September. Limited numbers each day.

Pre-orders are open now, in shop and online.

28/08/2026

Meet The Troublemaker.

Cognac caramel, dark chocolate brownie and Tahitian vanilla crème pâtissière, tucked inside a golden striped croissant.

Then caramelised pecans, vanilla cream and touches of gold leaf on top... because once you’ve committed to cognac caramel before lunch, restraint feels a little beside the point.

Officially, it’s for Dad.

We’ll leave the sharing arrangements to you.

The Troublemaker is here for Father’s Day only, 4–6 September, with limited numbers each day.

Pre-orders are open now, in shop and online.

🙏 to Ian P for dreaming this treat up with us!

27/08/2026

Dad gets the gift. You get dessert. For one weekend only, we’ve put together three extremely good reasons to suddenly become the favourite child / partner / daughter-in-law / son-in-law / etc.

First up: The Éclairzilla. Our chocolate éclair, supersized to gloriously unnecessary proportions. Filled to the brim with Valrhona chocolate pastry cream.

Then, The Troublemaker — a sculptural striped croissant filled with cognac caramel, dark chocolate brownie and Tahitian vanilla crème pâtissière, finished with caramelised pecans, vanilla cream and touches of gold leaf.

Finally, The Moustachoux — hazelnut crème mousseline, a praline centre and a Valrhona chocolate moustache, tucked into an almond, hazelnut and pearl sugar studded choux.

All designed for Dad.

Conveniently, all very shareable.

Father’s Day weekend only — 4-6 September.

Limited numbers each day, because there are only so many giant éclairs a kitchen can reasonably be expected to make.

Pre-orders are open now, in shop and online. Everybody wins.

13/08/2026

We got a little dressed up for you.

After years of white tiles and frosted windows, Madame & Yves has finally decided to show a little more of what’s going on inside.

Part pâtisserie display case, part party after someone opened the second bottle of ch*****ne. Croissants tumble, desserts misbehave, everyone seems to be reaching for the best bit.

We wanted the outside of our little corner of Clovelly to feel as joyful, indulgent and slightly unserious as we are on the inside. Something lovely for our neighbours to pass on the way to the beach, and something that tells anyone meeting us for the first time exactly what they’re in for.

And then we found ilana bodenstein who got us. Completely.

She somehow took the craft, the characters, the beautiful mess and the very serious business of not taking it all too seriously, and drew it all over our walls.

In Ilana’s words:
“It’s been a pleasure to draw into existence the sweet heart and soul of Madame & Yves. A French Patisserie that takes their craft very seriously, but with the most unserious of intentions. I wanted to show off the many beautiful things they make inside, in the way they were intended to be enjoyed! Sharing mess, chaos and a cheeky race for the best bits. I can confirm their treats are delicious and their joy is contagious. Thank you for having me Madame and Yves!”

Merci, Ilana. We couldn’t have imagined a more delicious introduction.

And to our neighbours: we hope our new party scene makes the walk past just a little more fun.

Although, naturally, it’s even better from the inside.

07/08/2026

Apparently restraint is for September.

This month only, the cookie has snuck into every corner of M&Y.

It started with our new Caramel Miso Burnt Butter Cookie. Buttery and crumbly, loaded with Valrhona dark chocolate chunks, drizzled with miso caramel, finished with caramel wafer pearls and touches of gold leaf.

Then things escalated.

The dessert cabinet invited the Salted Caramel Cookie Éclair, along with its considerably less reasonable cousin: the Caramel Cookie Éclairzilla.

The Crookie returned to the croissant shelf: Belgian milk chocolate chunk cookie baked inside, and on top of, our classic croissant.

The gelato counter started scooping Cookie Dough Tahitian Vanilla.

Every corner of the shop. All very good excuses to enjoy the last month of winter.

Cookie Month. August only.🍪

27/07/2026

An unreasonable number of layers? Exactly the right amount of chocolate.

Recently named among Sydney’s best by delicious. Australia and The Daily Telegraph, our pain au chocolat has been having a rather lovely moment. We thought you’d enjoy a closer look.

Made over three days with Valrhona Asia Pacific dark chocolate batons, Fléchard French butter and Laucke Australian flour, it is an exercise in contrast: crisp yet tender, rich yet light, sweet buttery pastry sharpened by the elegant bitterness of dark chocolate.

Recently, we reworked the process to reveal an even finer, more dramatic spiral. A final whisper-thin layer of croissant dough is our finishing move, creating that crisp, shiny, almost lacquered exterior while the centre remains moist, delicate and air-light.

A familiar pleasure, transformed by quiet obsession.

Be honest: are you starting with the lacquered edge or the chocolate centre?

24/07/2026

Can an éclair be perfect?

After fourteen years and more than 140 varieties, Chef Yves is still obsessed with the question.

A great éclair is not simply a crisp shell, a generous filling and a beautiful glaze. Its about how each of those elements behave together, and the order in which they disappear.

The balance of ingredients — and the precise point at which the fats melt — is key to achieving the best flavour release. A cream designed primarily for stability and storage may last longer, but it can lose that effortless moment when it dissolves and releases its flavour immediately.

For us, it has never been a preservation game.

We bake and fill our éclairs fresh because we want the choux naturally soft, the cream delicate and the flavour clean. Their window is shorter...but within that window, they are at their absolute best for you.

Our Valrhona dark chocolate éclair is one of the desserts you return to us for most. And that’s the verdict we truly care about.

Always fresh in Clovelly. xx

03/07/2026

Earl Grey Hot Chocolate. Of course it’s Valrhona chocolate with house made raspberry marshmallow. Delicious, and only here until our brilliant baristas dream up their next new winter treat 🤎

18/06/2026

✨ GIVEAWAY ✨ For all of you whose love language is pastries in a tote bag.

Meet FULL OF GOOD DECISIONS: our new, limited-edition natural canvas tote…made for bakery runs, market mornings, and carrying home whatever your better judgement couldn’t possibly leave behind.

To celebrate, we’re filling one with a Croissant Lovers Box for 6.

To enter: 🥐 Tag a friend in the comments 🥐 Tell us what you’d pop into the tote first 🥐 Make sure you’re following us

Winner selected at random on 26 June and contacted by DM. Prize cannot be exchanged for cash or other goods.

Don’t want to leave good decisions to chance? Come find us at the Good Food & W**e Show’s Baker’s Alley this weekend, where our totes will be available as show bags filled with treats exclusive to the show.

Good decisions, conveniently handled.

07/06/2026

Always here for you 💜

Address

343-345 Clovelly Road
Clovelly, NSW
2031

Opening Hours

Monday	7am - 4pm
Tuesday	7am - 4pm
Wednesday	7am - 4pm
Thursday	7am - 4pm
Friday	7am - 4pm
Saturday	7am - 4pm
Sunday	7am - 4pm

Website

http://shop.madameandyves.com.au/

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