Two new pastries just landed in the cabinet

The pastry cabinet just got a little harder to walk past.

This week at The Boat Shed Bakery, we’ve got two new arrivals ready for their close-up: a dulce de leche banana pastry and a chocolate pistachio croissant. Both rich, buttery, and very much worth pretending you only came in for coffee.

Banoffee danish

First up: house-made dulce de leche and banana wrapped in golden layers of pastry, finished with fresh cream, chocolate shavings, and caramelised banana.

It’s soft, rich, creamy, a little nostalgic, and just dramatic enough to make your regular order feel threatened.

If you like banana, caramel, chocolate, pastry, or joy in general, this one’s doing a lot of good work.

Chocolate pistachio croissant

Next up is the chocolate pistachio croissant.

A buttery croissant filled with pistachio pastry cream, chocolate, and finished with pistachio drizzle and crushed pistachios. It’s nutty, rich, layered, and exactly the kind of thing that makes “I’ll just have a bite” deeply unrealistic.

Two new releases in one week? We spoil you.

We’re big believers in the classics, but the fun bit is making room for new obsessions too.

Our pastry cabinet changes with the seasons, the team’s ideas, and the kind of flavours we can’t stop thinking about. Some bakes stay, some come and go, and some disappear faster than we’re emotionally prepared for.

Come try them this week

You’ll find both new pastries in the cabinet this week at The Boat Shed Bakery, tucked along the Frankton Track at Queenstown Marina.

Come early for the best selection, grab a coffee, and prepare to make a very difficult decision at the cabinet.

Or don’t choose. That’s also a valid strategy.