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Madeleine de Proust Pâtisserie

@madeleine_deproust

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Madeleines, reimagined.
Melbourne pâtisserie by @sugar_rushju
@laliste1000 2026 Pastry Talent of the Year
Bespoke gifting • events • collaborations
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PASTRY TALENT OF THE YEAR AWARD - 🇦🇺 Hyoju Park, Madeleine de Proust: sculpting flavour, reimagining memory Hyoju Park has emerged as one of the most compelling voices in contemporary pastry by transforming the humble madeleine into a sophisticated canvas for flavor, memory, and design. As the co-founder and Head pastry chef of Madeleine de Proust in Melbourne, she brings a fine-dining discipline, honed in world-class kitchens from Seoul to London and Melbourne, to the art of the small-scale bake. Her approach is a masterful convergence of French foundation, Korean influence, and a modern, sculptural aesthetic that redefines what a traditional tea cake can be. At the heart of Hyoju Park’s work is a philosophy of precision and storytelling. Rather than settling for tradition, she treats each madeleine as an object of design, utilizing layered fillings, intricate chocolate work, custom molds, and refined glazes to create pieces that are as visually expressive as they are delicious. Her work in the Madeleine de Proust studio has expanded the boundaries of the craft, collaborating with luxury names across fashion and jewelry to tailor the sensory experience of pastry to specific narratives and brand identities. Beyond the studio, Hyoju Park’s influence is reaching a global audience, notably through the 2026 release of her book, Madeleines: Simple Bakes for Every Mood. By balancing the nostalgic, familiar essence of the madeleine with the ambitious, technical rigor of high-end pastry, she has carved out a unique space in the industry. Her ability to reshape the expected into the unexpected, combined with her commitment to sharing her craft, makes her a standout talent and a powerful force in the future of modern patisserie. 📍Melbourne, Australia #LaListe1000 #LaListe2026 #PastryTalentOfTheYear #HyojuPark by @madeleine_deproust
Yesterday, I was incredibly honoured and excited to receive the @laliste1000 Pastry Special Award: Talent of the Year 2026 in the beautiful gardens of Les Invalides in Paris! Thank you so much to everyone who congratulated me and sent such kind messages. Being surrounded by so many pastry legends felt completely surreal. When I was studying pastry, I used to visit @pierrehermeofficial to try his latest macarons and wonder how he created such genius flavour combinations. Yesterday, I was at the same event and even took a photo beside him. I honestly felt like I was in pastry heaven. This recognition reflects years of hard work, experimentation, failures, and the determination to keep trying new things. Most importantly, it represents everyone behind @madeleine_deproust , especially @rongyao.1886 , who has supported me enormously in every aspect, both in front and behind the scenes. My sincere thanks to the entire La Liste team for this incredible recognition and for creating such a special event. I see this award as only the beginning. I will continue to learn, improve, create, and work even harder! Congratulations as well to all the incredible winners. It was an honour to be recognised alongside so many inspiring pastry talents from around the world! With love, Ju by @madeleine_deproust
🎄 A Christmas tree made entirely of madeleines? Yes, please! 🤤 Join award-winning pastry chef @sugar_rushju, co-founder of @madeleine_deproust, live on the @winningappliances Food Experience Stage at The Little Food Market this November!🔥 Hyoju is giving the classic French madeleine a seriously delicious Christmas makeover. Think delicate citrus cakes filled with silky pistachio buttercream and raspberry jam, finished with a crunchy pistachio chocolate coating and assembled into one spectacular edible tree. 🍋 💚 With experience in some of the world's most celebrated kitchens, including Melbourne's Attica, and recognition as one of La Liste's Pastry Talents of the Year in 2026, Hyoju knows a thing or two about creating unforgettable desserts. 🍰 Watch as she shares her techniques for filling, coating and decorating these little French favourites before bringing her festive masterpiece to life. Expect clever pastry tips, plenty of festive inspiration and a whole lot of pistachio goodness! 🤌 Whether you're a passionate home baker, a dessert obsessive or simply looking for a little festive inspiration, this is one sweet session you won't want to miss! 🎤 Catch Hyoju live on Friday 27 and Saturday 28 November. 🎟️ Tickets start from $15 and include free tastings at every stage session, plus a returnable Bettercup for sustainable sipping. Premium ticket tiers with exclusive merch are also available. 🔗 Book via the link in bio! ___________________ The Little Food Market 27–29 November 2026 Royal Exhibition Building, Carlton Melbourne / Naarm Friday: 12pm–8pm Saturday: 10am–7pm Sunday: 10am–5pm by @madeleine_deproust
We’ve partnered with @madeleine_deproust to create a Madeleine shaped after our LFA Concept. A small taste of LANDMARK by Lexus - enjoy this exclusive dessert at the 2026 Melbourne Cup Carnival. A limited amount of LFA Madeleines will be offered to sample outside the LANDMARK by Lexus pavilion 30 minutes ahead of the main race each day. #ExperienceAmazing #LexusMelbourneCup #LexusLFA #LFAConcept #MadeleineDeProust Concept vehicle shown. Not available for purchase. by @madeleine_deproust
We’re so excited to be part of LANDMARK by Lexus at this year’s Melbourne Cup Carnival at @flemingtonvrc 🏇🏆 Inspired by the sculptural form of the Lexus LFA Concept, @sugar_rushju & @rongyao.1886 created a bespoke dessert for the pavilion, shaped using 3D modelling and a custom mould. This year’s theme, A New Dawn, draws on Akebono — the moment just before sunrise. We carried that idea into the way the flavours unfold: a bright lift of yuzu, followed by the warmth of roasted barley and kinako, then a crisp macadamia and feuilletine finish. Japanese flavours meet an Australian native ingredient in Toasted Grain, Kinako & Macadamia. The outer shell incorporates @valrhona_asiapacific Yuzu Inspiration. Inside, there’s soft toasted grain ganache, made by infusing roasted barley in milk at 60°C for six hours, kinako jelly and a light madeleine sponge, with the macadamia crunch at the base. We’ve loved bringing this one to life and can’t wait for you to try it. You’ll find it on Level Two of the pavilion, to enjoy there or take away. A big thank you to @lexusaustralia & @thebiggrouphospitalityagency and everyone involved for having us as part of LANDMARK this year 🫶 by @madeleine_deproust
A whole honey cake goes into this little madeleine. 🍯 Inspired by Medovik, the iconic Russian honey cake, we start by baking a honey cake sponge, then blitz it and fold it into cream cheese cream for a rich, velvety filling. It’s tucked inside our brown butter and Leatherwood honey madeleine, coated in cinnamon glaze and finished with Medovik crumbs. Soft sponge, creamy honey cake filling and a little warmth from cinnamon in every bite. Our Russian Honey Madeleine is here to stay, joining our regular rotation. 🍯🐝 by @madeleine_deproust
A little matcha indulgence 🍵 Our canelé has a deeply caramelised shell and a soft, tender centre, filled with smooth ganache made with water instead of cream. This lets the ceremonial-grade matcha shine through with a cleaner, more distinct flavour. Rich, aromatic and beautifully matcha-forward🫶 by @madeleine_deproust
A little hint of madeleine, even on our cookies 🍪 Nutty brown butter, generous Valrhona chocolate chips and a sprinkle of flaky salt, finished with two little chocolate madeleine shells. Golden edges, a soft centre, and plenty of chocolate in every bite. Pick up one for your coffee, or a box to share. 🤎 by @madeleine_deproust
From knit to chocolate. A bespoke filled chocolate caramel bar for @arcteryxausnz , inspired by their toque—with knitted texture and the iconic fossil logo. by @madeleine_deproust
A little box of French pastry classics, made for sharing or gifting. Enjoy the crisp, caramelised shell and soft centre of our Bordeaux canelé, the buttery comfort of our original madeleine, the rich, nutty notes of our brown butter financier, and the golden crunch of our Florentine financier. Baked fresh every morning and available in store or online 🫶 by @madeleine_deproust
A bespoke creation for @lancomeofficial A delicate financier with a hidden jam centre, finished with a custom chocolate detail. Custom creations are available for brand events and gifting. Bookings for the remainder of this year and early 2027 are filling up. DM us to enquire. by @madeleine_deproust
Florentine Financier One of the most underrated treats on our counter, yet somehow always one of the most loved. Our Florentine Financier starts with a rich almond financier made with brown butter, giving it that deep, nutty flavour and soft, moist centre. On top, a generous layer of Florentine bakes into a thin, caramelised crunch, packed with toasted almonds and coconut. Soft and buttery underneath, crisp and deeply caramelised on top. Simple on paper, dangerously good in real life. The kind of pastry that doesn’t always shout the loudest in the display, but once you’ve tried it, you know. by @madeleine_deproust

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