A single-subject baking book written by a well-loved exclusive madeleine bakery in Melbourne, Australia

Madeleines originated in France more than 200 years ago, but today are loved the world over; easy to bake, infinitely customisable and highly snackable, these tiny, shell-shaped cakes are having a moment, lining the shelves in supermarkets and even having entire bakeries dedicated to them.

One such bakery is the incredible Madeleine de Proust, whose highly flavourful and visually stunning creations celebrate the beauty of this bite-sized treat. With 30 enticing recipes, from classic brown butter, strawberry-filled and lemon-scented varieties, to white chocolate and dulce de leche madeleines and raspberry and pistachio-infused cakes, each recipe has an accompanying photograph to illustrate just how easy it is whip up a batch of these perennial favourites.

With step-by-step photography for basic techniques such as the base madeleine batter, coating in chocolate and filling with jam, you’ll be making a marvel of this teatime treat in no time.

Details

ISBN13: 9781837834914
Format: Hardback
Number of Pages: 160
Edition:
Publication Date: 24 Feb 2026
Publisher: Quadrille Publishing Ltd
Publication City, Country: London, United Kingdom
Dimensions (cm): 23.2(H)x18.2(L)x2.1(W)634
Weight (gm): 634

Author Biography

Hyo Ju Park is the owner of Melbourne’s latest cult bakery, Madeleine de Proust. Born in South Korea, Ju worked at the world-renowned Mingles restaurant in Seoul before moving to London and spending five years baking at The Langham before moving to Australia and becoming head pastry chef at the much-acclaimed Attica. Since opening just under a year ago, Madeleine de Proust has partnered with Disney, Valrhona, Celine and Tiffany & Co on bespoke creations, with queues forming around the block for her freshly baked creations.

Rong Yao Soh's path began in London's Michelin-starred kitchens before bringing him to Melbourne's vibrant culinary scene. He is driven by curiosity, creativity, and a love for stories – especially the ones you can taste. His work blends nostalgia, boldness, and a refusal to do things the ordinary way.

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