How Sucré Du Jour Displays and Preserves Their Artistry With Vanrooy Equipment
Sucré Du Jour is one of Melbourne’s most distinctive patisseries — a place where classical French technique meets the flavours and sensibilities of Southeast and East Asia.
Co-founded by award-winning pastry chef Eigen Ting and Josephin Tan, it has built a devoted following since opening in Camberwell in 2020.
When the time came to open a second location in Melbourne’s CBD, Vanrooy Machinery was there to help them present their work at its very best.
Industry: French-Inspired Patisserie
Location: Camerbell and Melbourne CBD
Their Vanrooy Equipment: Gemm BCT15 Blast Freezer, Gemm ARP20 Freezer, Ifi Drop In Delice Display Counter
Eigen Ting’s path to Sucré Du Jour reads like a masterclass in fine pastry. A former L’Hotel Gitan pastry chef, he also worked at the famed Raffles Hotel in Singapore and trained under the late French chef Joël Robuchon at his eponymous restaurant in the same city. That foundation in classical technique is evident in everything that comes out of the Sucré Du Jour kitchen.
But what makes the patisserie truly its own is the cultural layering that Ting and Tan bring to their work. Since opening in 2020, Sucré Du Jour has built its reputation on technical French desserts that incorporate Southeast and East Asian flavours — matcha canelés, Ipoh white coffee opera cakes, croissants filled with pandan cream, and a rotating selection of petit gâteaux that change with the seasons.
A CBD Home Worth the Wait
Before opening in Camberwell, Ting and Tan had always hoped to open in the city. The Melbourne real estate market had other ideas, and it took years to find the right space. In 2025, they finally did — opening a second location on Spencer Street that reflects the same considered aesthetic as the original.
Wanting to avoid the industrial fit-out found in many bakeries, the pair drew inspiration from avant-garde spaces like Nudake, a basement café in Gentle Monster’s Seoul flagship, and celebrated European patisserie experts such as Cédric Grolet in Paris.
The result is a space with a stone countertop, a high curved ceiling embossed with the patisserie’s name, and soft French-washed walls designed to resemble watercolours.
It is an environment built to honour the craft behind every piece on display. And at the very heart of it, front and centre as soon as you walk through the door, sits the Ifi Drop In Delice Display Counter.
Equipment That Does Justice to the Detail
The Ifi Drop In Delice Counter was chosen for the Spencer Street location precisely because it is built to the same standard that Sucré Du Jour holds for everything else.
Made in Italy, the Drop In Delice features removable display shelves in three adjustable positions, allowing products of varying heights — from delicate petit gâteaux and macarons to celebration cakes and praline pastries — to be presented at their best. LED lighting and full glass frames ensure maximum visibility, while the integrated refrigeration system preserves the hygiene and quality of everything inside. It is a display case that treats the product with the respect it deserves.
Behind the scenes, production is supported by the Gemm BCT15 Blast Freezer and Gemm ARP20 Freezer — giving the team the cold-chain control needed to produce at the level Sucré Du Jour demands across both locations, with all goods currently produced at the Camberwell kitchen.
For us at Vanrooy, working with Sucré Du Jour has been a genuine pleasure. Eigen and Josephin have created something truly special — a patisserie that honours its influences while carving out something entirely its own. We are proud to supply equipment that helps their work be seen and enjoyed at its very best.
