For some a pastry is merely a treat, but for others (like team delicious.), it’s more of a passion. If you too fall within this latter, undoubtedly more indulgent category you’ll no doubt also be overjoyed to hear Cumulus Inc. has dedicated its entire year to recreating the world’s best.

Chef Andrew McConnell and his team at the beloved Melbourne eatery has launched the Cumulus Inc. Pastry Collection, a 2019 project that will see them unveil 12 specialty pastries across 12 months. “A curated homage to the rich history and nostalgia of pastry, the series will evoke fond food memories, travel experiences and cultural traditions. It’s going to be 12 months, 12 pastries and each with a story,” Cumulus Inc. explains of its edible new foray.

Each new month will introduce a special new pastry option but we should pre-warn you that only a limited number will be baked daily and sold until they run out. We suggest you set that alarm of yours if you wish to be of the lucky few to try it for yourself.

As for what exactly will emerge from the Cumulus Inc. oven, February will kick things off with the violet eclair, a decadent take on the French classic that sees crisp choux piped with creme pâtissière, and topped with bittersweet dark chocolate glaze and crystallised violets. McConnell came across a similar treat years ago on a trip to Paris, at the city’s eldest patisserie Stohrer, an experience he hopes to recreate at his Flinders Lane favourite throughout February.

March will welcome the chausson aux pommes (or French apple tart) to the institution’s ovens, prior to the return of Easter classic the spiced hot cross bun in April, which is naturally served warm with butter. May introduces a Madagascan vanilla custard and meringue tart, and June a chocolate pie, the answer to many a chocoholic’s prayers.

The basbousa has been promised for July, an Egyptian staple served dripping in golden, sugary syrup and doused in orange blossom. August introduces Italian favourite, the cannoli, stuffed with whipped ricotta, candied fruits and chocolate, while September will welcome a pistachio escargot to shelves. October’s kanelbullar will be launched to coincide with Norway’s ‘kanelbullens dag’ or ‘cinnamon bun day’ – the doughy treat a favourite for the Nordic nation.

November is the lamington’s time to shine, albeit a chic variation on the national dish that will be served alongside whipped cream. December will serve a fig, blackberry and pine syrup crostata, before the year culminates with January’s traditional galette des rois (or king’s cake).

With this oncoming deluge of sweet treats en route, looks like 2019 will be our most pastry-laden year yet (not that we’re complaining of course).