Dominique Lebreton opened Le Breton Pâtisserie in Mosman in 1988. As a boy in the village of Sougé-le-Ganelon in southern Normandy, he developed a love for the wonderful apples, pears, pastries, butter, and cream the region is famous for. He honed his skills as a pâtissier in Le Mans and Paris before making Australia his home.
Dom believes in spreading joy through the pleasure of beautiful food. He puts his heart into everything he makes, from French classics like croque en bouche and macarons to Australian favourites like vanilla slice and mince tarts, to individual creations for weddings and birthdays. His devotion to quality and his warmth and friendliness have made Le Breton a much-loved part of the Mosman community for thirty years.
Our original pâtisserie at 519 Military Road is still where we bake everything on premises. It’s filled with old world charm and the scent of freshly baked croissants, breads, pies, and cakes. Some of our customers say they come in every day just to smell it (although they usually can’t resist taking a treat home too).
If you’re on the other side of Military Road, there’s no need to cross the street to enjoy the taste of Le Breton. Our café is located just inside the entrance to the Bridgepoint Shopping Centre. Sit down and relax on the deck with a newspaper and a delectable pastry, cake, or sandwich while our baristas prepare your Di Gabriel coffee just the way you like it. When it’s time to go, don’t forget to take a quiche home for dinner.
Some of Our Favourite Cakes —
Raspberry velvet (gf)
A stunning combination of raspberry mousse with whole raspberries, hazelnut biscuit and chocolate layers, covered in glossy red glaçage.
Fleur de lys (gf)
Chocolate mousse on a crunchy almond base.
Layers of coffee joconde biscuit alternating with chocolate ganache and coffee buttercream, topped with a dark chocolate couverture glaçage.
Croque en Bouche
A tower of profiteroles dipped in toffee or chocolate, filled with mousseline custard and garnished with strawberries, sugared almonds, spun sugar, or ribbons. An eye-popping centrepiece perfect for special occasions.
Galette des Rois
Layers of flaky puff pastry with a dense frangipane centre. The traditional cake to celebrate Epiphany. Available in January each year.
Bûche de Noël
Our Yule Logs are rolled layers of sponge and ganache. Available in chocolate, coffee, or hazelnut flavours, or chocolate with raspberries and cream in the centre. Christmas is not complete without one.
Dark chocolate Grand Marnier ganache layered with mixed nut biscuits, covered in chocolate shavings.
Le Russe (gf)
Layers of hazelnut meringue and hazelnut dacquoise.
Chocolate and raspberry truffle
Rich chocolate and almond layers with chocolate raspberry mousse on a biscuit base, covered in dark chocolate couverture glaçage.
Chocolate sponge filled with fresh cream and kirsch cherries, covered with chocolate shavings.
Pastry and profiteroles dipped in toffee, filled with Grand Marnier mousseline custard and garnished with strawberries and cream. A French tradition named for the patron saint of pastry cooks.