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The Geniuses At This Sydney Bakery Invented A Lamington-Croissant Hybrid And We Need It Immediately

The Geniuses At This Sydney Bakery Invented A Lamington-Croissant Hybrid And We Need It Immediately

cramington lamington croissant hybrid cut in half showing chocolate-filled insides

Right in time for the lamington‘s 120th anniversary, Sydney’s Banksia Bakehouse has developed a special drool-worthy treat: the cramington.

We’ve all had the pleasure of enjoying tasty pastry hybrids like cronuts and cruffins, but now, the king of Aussies baked goods has been smushed together with the Queen of french pastry for the ultimate in lip-smacking treats.

The geniuses at Banksia Bakehouse have created the cramington – a lamington croissant hybrid, and I need it immediately.

It might look like your average lammo from the outside, but there’s nothing average about it. The decadent chocolate and coconut-coated cubes are made with croissant pastry and then filled with a dark chocolate coconut ganache and strawberry rose jam from artisan Dulwich Hill cannery, Drunken Sailor.

It brings together the best bits of both creations: all the rich flavours of a classic lammo with the added fun of being able to tear apart perfectly light strips with your fingers.


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The bakery team has spent months developing these delicious cubes of pure yum to commemorate the 120th anniversary of this delicious national icon. They’re currently selling limited numbers from their Grosvenor Place store between Mondays and Fridays.

“We wanted a unique interpretation of the croissant with a distinctly Australian twist,” Chris Sheldrick from Banksia Bakehouse said in a statement. “Some say French-born chef Armad Galland, who worked for Queensland governor Lord Lamington (after whom the cake is named) created the first lamington. So, what better way to pay homage to the French creator and the cake’s namesake than wish a fusion-style French croissant and Aussie lamington?”

There is no better way. This is perfect. Thank you for your service.

Banksia Bakehouse opened in Sydney’s CBD in August 2020, immediately making a name for themselves with their croissants using Pepe Saya butter and as one of the only spaces in the CBD where you can grab an office birthday cake. But they also sling an array of beautiful classic baked goods with a twist.

Think lemon meringue cruffins; plain, Biscoff, lemon-meringue or croque monsieur croissants; and a range of single-serve cakes, including cookie-cheesecake bombe cakes, pina colada mousse cakes and tiramisu tarts. They do an ultra-realistic Apple Delight cake and are the team behind those thicc 1kg cookies and

On the savoury front, Banksia Bakery also serves up a mean beef brisket pie. (But if you’re in Victoria, give this one a try).


Grab yourself a naughty cube from their Grosvenor Place store between Mondays and Fridays, but be quick before they sell out each day.

(Lead image: Instagram)

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