SWEET TOOTH: Blackbutt Bakery's latest creation the Beesting French Vanilla Slice has visitors travelling hours to get a taste.
SWEET TOOTH: Blackbutt Bakery's latest creation the Beesting French Vanilla Slice has visitors travelling hours to get a taste. Blackbutt Bakery

Burnett bakery's creation gets buyers buzzing

FIRST there was the cronut, then freak shakes, now Blackbutt Bakery has joined the world of famous dessert mash-ups.

The bakery's new offering combines a vanilla slice with beesting cake, and sweet-toothed enthusiasts are travelling up to four hours to get a slice.

Blackbutt Bakery owner Roberta Anson said she could not believe how crazy people had gone over her new creation.

"We were super excited, but never in a million years did we think it would go like this," Ms Anson said.

The Beesting French Vanilla Slice is a combination of two slices, with layers of puff pastry, creamy custard and fresh cream topped with caramelised, toffee flaked almonds.

"We've taken two of the most popular slices and put them together... when I did it, I knew it was special," she said.

Beesting cakes are traditionally baked with a dough base, but the Blackbutt Bakery creation has adapted the pastry base of the French Vanilla Slice, made by the bakery's pastry makers Brendon White and Franka Mills, Ms Anson said.

"We're not about boring here, its got to be interesting and adventurous," she said.

The slice was intended to be only a weekend special, but the response has been unbelievable, with customers lining up and the phone constantly ringing with orders, Ms Anson said.

The bakery ran out of almonds, and organised to collect more from Brisbane in the middle of the night, so customers who had driven a fair distance for the slice would not be disappointed in the morning, she said.

"We'll run this one for a long time now, people are telling me when their holidays are and planning to come for the slice, so we'll continue to keep it in the shop," Ms Anson said.

Blackbutt Bakery has won more than 100 awards for their pies, however this response over their slice was more rewarding because it was from customers, not judges, she said.

One customer has requested the bakery adapt the slice into a cake for their wedding.

"It's absolutely thrilling what's gone on, everyone's heading here for the slice," she said.

Ms Anson plans to launch other new slices, however she plans to wait until this craze has calmed down.

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