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Three Mills Bakery X Skywhales

A collaboration between Three Mills Bakery, artist Patricia Piccinini and the National Gallery of Australia.


To celebrate the launch of Patricia Piccinini’s Skywhalepapa, a monumental sculpture in the form of a hot-air balloon, Three Mills Bakery has created the Skywhale Croissant Cone. A purple wheat croissant filled with a honey milk custard and plum jam, and topped with a freeze-dried raspberry and puffed amaranth meringue. 

Patricia approached Three Mills Bakery in late 2020 with a vision to develop a nutritious food product that would be an extension of her work and would add another sensory layer to the magical experience of attending the Skywhales balloon launch. 

For the full story click on the video link below.