Michelin-trained pastry chef Pavel Stolarsky has brought his eclair-focused business to Newstead, opening a new shopfront on Commercial Road. The venue, Eclair at the Bay, took over the premises previously occupied by Jocelyn Hancock’s Cake & Bake in late March 2026.
Stolarsky and his partner Mary Martin launched the original concept in Byron Bay in 2020 before relocating their operation to the inner-city suburb. The move to Newstead offers a larger space and a dedicated cold room to improve quality control, according to the chef.
A New Chapter for Commercial Road
The new shopfront features a glass cabinet displaying seven eclair flavours, including chocolate hazelnut, apple crumble, salted caramel, tiramisu, and lemon. A rotating special flavour rounds out the selection alongside protuberant profiteroles and textural craquelins.
Stolarsky describes his background as a mix of science and cooking, noting his previous stints at Maze by Gordon Ramsay and Marcus Wareing at The Berkeley. He says the educational element of introducing locals to true eclairs is a key part of the new business.
The shop operates from Wednesday to Sunday, 9am to 6pm. Customers can also order larger items for special occasions, such as croquembouches ranging from 15 to 140 choux pieces.
From Fudge to Fine Pastry
Stolarsky recalls a humorous start to his career involving a missing cauliflower, but his path eventually led him to high-end pastry work. He arrived in Australia in 2016 and worked in Margaret River before meeting Martin.
Their initial success came from online orders for Mother’s Day, where a trio box of chocolate, vanilla, and lemon eclairs generated 100 orders in a single day. Market stalls followed, leading to a small shopfront in Byron Bay.
In late 2025, the couple closed their Byron Bay location to move north. They cite the renewed interest in elevated, pastry-chef made desserts as a timely factor for their expansion into Newstead.
What’s on the Menu
Beyond the counter display, the business produces custom cakes and pastries for special events. The menu includes white chocolate ganache tarts with raspberry coulis and Paris Brest.
Drinks are limited to black coffee, tea, and fresh-pressed juices. The shop also stocks imported candy, books, and merchandise alongside its core pastry offerings.
Stolarsky notes that while a restaurant hiring a pastry chef is a significant investment, he believes the local market is ready for this level of detail. He aims to show customers what a true eclair can be.
The team is based at 58 Commercial Road, Newstead. They can be contacted on 0466 242 214 or visited at eclairatthebay.com.
