It’s all about the moment. Some call it the sweet spot. It usually happens before the finishing touches are applied. You know it’s the moment because the hot cake layer faultlessly falls from the tin onto the cooling rack. It’s when the crimson-red rhubarb, concealed under buttery crumble, starts to bubble up. It is yeasted doughnuts nurtured to perfect proof and bobbing away in hot oil, and the telltale trembling of a cheesecake you are bringing out of the oven. The assurances are there, in that moment, that the bake is beautiful.
I blame these bars for my ever-tightening pants. I’ve never been able to refuse them, because that squishy caramel filling floors me every time. I strew the top with toasted walnuts and salt flakes to balance its shocking sweetness.
A little insider info regarding the base: use melted butter to bind it. It creates a perfectly crumbly cookie layer that’s a cinch to smooth evenly into the tin. There are a million ways to make these, but these are the best bars, bar none.
Beatrix Bakes by Nat Paull – a labour of love and a long time coming! Photo – Emily Weaving.
On weekends (and some week days!) Beatrix Bakes has lines out the door! Photo – Emily Weaving.
Beatrix Bakes owner and deadset legend, Nat Paull. Photo – Emily Weaving.
Beatrix Bakes owner Nat Paull, in her element! Photo – Bec Hudson.
The daily menu. Photo – Emily Weaving.
A ridiculously delicious selection at the Beatrix Bakes store in North Melbourne. Photo – Emily Weaving.
Nat and a team member outside Beatrix in North Melbourne. Photo – Emily Weaving.
Chocolate caramel bars with a salty sprinkle – the culprit for pants tightening! Photo – Emily Weaving.
