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22/10/2026
Trick-or-treaters can have their lollies.
You get the after party.
After an evening shepherding the lovely little monsters around Clovelly, surely you’ve earned a little mischief of your own.
👁️ Black Eye Forest Tart
Our chocolate-and-cherry favourite has developed a rather sinister stare. Careful. This one bites back. Slice through to reveal its deliciously gruesome, bleeding cherry centre.
🎃 Pumpkin Pie Cheesecake
Our oh-so-creamy Burnt Basque Cheesecake meets roasted pumpkin and warming spices, crowned with generous swirls of vanilla mascarpone Chantilly. Whole or by the slice.
👻 Ghoul Shortbread
A spooky little sweetheart, with generous pipings of rich dark chocolate ganache sandwiched between two ghoulish shortbreads.
A little fright. A lot of very good dessert.
Pre-orders are open now. Here for a spell, gone after Halloween. 🖤
Find your treats via the link in bio.
06/10/2026
🥨 A little bit of pastry nerdery.
Pretzel outside. Croissant within.
Sounds simple. It really wasn’t.
Getting a croissant to behave like a proper fresh pretzel - without losing the buttery, honeycombed interior - took a slightly obsessive amount of experimenting.
The pretzel bath had to give us that deep burnished crust and unmistakable salty, malty tang you’d expect from the real thing, without compromising everything that makes a croissant worth eating in the first place.
Too far one way and you lose the delicacy. Too far the other and it’s just a croissant pretending to be a pretzel.
Finished simply with pretzel salt and sesame.
For anyone who gets a little too excited about lamination, crust and two very good things colliding: this one’s for you.
THE PRETZEL CROISSANT.
Made for Choctoberfest. Yours only for October.
02/10/2026
Always here for you ❤️
02/10/2026
You can be sensible again tomorrow.
THE BLACK FOREST TART.
Dark chocolate, cherries and mascarpone whipped cream, layered into the sort of dessert that makes “just one bite” feel wildly optimistic.
There’s richness from the chocolate, brightness from the cherry, that cool cloud of mascarpone cream, and right in the middle, a glossy jewel of cherry sauce that has absolutely no intention of staying politely on top.
Cut into it and everything starts to happen at once.
Silky. Tart. Creamy. Deeply chocolatey.
Exactly the sort of thing you’ll be very pleased you said yes to.
Made for Choctoberfest. Yours only for October.
Thank you Chef Jay for dreaming this up with us 🫶
01/10/2026
REUBEN PRETZEL CROISSANT.
Should we have talked this out of happening?
The buttery pull of a croissant.
That salty, malty chew of a proper pretzel.
A hot Reuben overflowing with pastrami, melted Swiss, sauerkraut and Russian dressing.
All. At. Once.
Yes, the croissant actually takes a pretzel bath. That gorgeous bronzed crust is the real thing, with all those delicate buttery layers you want still waiting inside, then filled rather generously and crowned with a cornichon.
Salty. Buttery. Tangy. Rich. A little ridiculous, and very difficult to stop thinking about once you’ve seen it.
Made for our Choctoberfest. Yours only for October.
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.
Address
343-345 Clovelly Road
Clovelly, NSW
2031
To reach the café on Clovelly Road in Sydney, there are several options for transportation:
By Public Transport:
Take a train or bus to Bondi Junction Station and then take bus number 339 towards Clovelly. Get off at the Clovelly Road stop and walk for about 5 minutes to reach the café.
By Car:
From Sydney CBD, drive south along Anzac Parade until you reach Kingsford Smith Drive. Turn left and continue east towards Coogee. After passing through Coogee, turn left onto Carrington Road and at the roundabout take the first exit onto Clovelly Road. The café will be on your left-hand side. Parking is available on the street or in nearby parking lots.
Note: The directions provided are for a general location on Clovelly Road in Sydney and not specific to any particular establishment.
Opening Hours
| Monday |
7am - 4pm |
| Tuesday |
7am - 4pm |
| Wednesday |
7am - 4pm |
| Thursday |
7am - 4pm |
| Friday |
7am - 4pm |
| Saturday |
7am - 4pm |
| Sunday |
7am - 4pm |
Alerts
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What people say
Madame & Yves on Clovelly Road is a French patisserie, bakery, gelato and boulangerie that specializes in technique and universal flavors. Their latest creation, the Earl Grey Brûlée Croissant Roll, is a dream come true for those who want to enjoy a crème brulée, a croissant AND a cup of tea all at the same time. This over-the-top croissant is filled generously with Earl Grey pastry cream and topped with crunchy toffee caramel and dried rose petals. For Mother's Day weekend, they also offered a love heart Sable Breton cookie dipped in raspberry chocolate - perfect for the MILF (Mother I Love Forever) in your life! Madame & Yves also offers traditional ANZAC biscuits and almond frangipane hot cross croissants during Easter season. With their attention to detail and commitment to quality ingredients, Madame & Yves is definitely worth a visit.
