Blue Sage Patisserie

19/08/2024

Save the date and get your walking shoes ready!Blue Sage Is honoured to be a part of this year’s Walk to Defeat MND. Come along with your friends and family to support this wonderful cause. 10% of our sales on the day will be donated to Tassie’s MND Association.

https://facebook.com/events/s/walk-to-defeat-mnd-tasmania-20/973025544268393/

09/08/2024

28/07/2024

We do a little bit of everything at Blue Sage and love what we do. Yesterday we catered for a surprise wedding with a grazing table, and of course cake. Thank you to my girl Elyza for all your hard work.

15/07/2024

This weekend, Blue Sage will be inside Hobart City Hall for the International Cat Gala. As a kid growing up in the cat show world, I have to say I’m very excited for this event.

09/07/2024

If you were lucky enough to get your hands on Huon Valley’s final Mid-Winter Fest, make sure you come over to Blue Sage. Our hot drinks will warm your bones, but if you’re brave grab a delicious icy cold milkshake.
We’ve got a few new desserts on the menu as well as your old faves. If it’s hot dessert you’re after we’ve got you covered with 3 hot bowls of deliciousness.

23/06/2024

Loved every minute being a part of this amazing tunnel experience.

17/06/2024

Cat Lover’s! Save the date!
Blue Sage will be inside the City Hall serving drinks and sweet treats for the Cat Gala.

13/06/2024

Blue Sage is available for your next event. Serving great coffee using beans from local Hobart roasters as well as delicious homemade desserts.
Catering and celebration cakes are also available.

13/06/2024

Quick! Get your tickets, Saturday has sold out.
Blue Sage will be at this years Mid-Winter Festival, which also happens to be the last one.
There will be a few new desserts on the menu to fit in with the region, season and festival. See you there.

08/06/2024

Had a wonderful night at Tunnel Hill Mushrooms for the first Tunnel experience. This was part of the Fungi Festival which is running for the whole of June. I was lucky enough to be asked to make a mushroom inspired dessert for the event.
I call this Forest Floor - Basil Cremeaux, Raspberry Gel, Vanilla Mousse, Pistachio Sponge, Chocolate Soil and Porcini Cream.