Struggling to make it through the day? A new Australian-inspired cake shop has opened in the Sydney CBD, with The Grounds coffee to perk you up in the morning, pastries for your 3pm sugar injection, and elaborate drip cakes for the next office birthday.

The venue has been designed with three glass walls to allow passers-by to witness the pastry-making process, from rolling croissants to piping fondant. There’s also a sleek dine-in area, complete with burnt orange banquettes and padded stools, if you don’t feel like sharing your sugary prize with the rest of the team.

The line-up includes Australian bakery classics, from flaky beef brisket and nacho chicken pies to lemon meringue croissants and raspberry curd-stuffed cruffins. From the cake display, a perfectly glazed green apple filled with apple compote, vanilla mousse, biscuit crumb and white chocolate, sure beats the piece of fruit in your bottom desk drawer. There’s tarts and eclairs for one as well as towering chocolate gateaux and berry mousse cakes for up to 10 people.

Banksia Bakehouse is owned and run by Chris Sheldrick, Hannah Kim-Sheldrick, Josh Kim and Aileen Zhang, the pastry chefs behind Passiontree Velvet Patisserie, THICC Cookies and BIGG Brownies.

Banksia Bakehouse is located at Grosvenor Place, T4/225 George Street, Sydney. It opens Monday – Friday 7:30am – 4:30pm. For more details, head to banksia.sydney or @banksiasydney.