The Art Of Indulgence.

“We blend innovation with family recipes and a genuine love of sweet treats and indulgent experiences”

Priestley’s Gourmet Delights is featured in the June edition of BeanScene Magazine, highlighting our mission to reinvigorate café cake cabinets across Australia.

CEO & MD Xanny Christophersen shares our journey from humble beginnings to industry leadership, driven by a blend of heritage and innovation. The article also explores the evolving synergy between coffee and desserts and how Priestley’s helps cafés meet the growing demand for standout sweet treats.

Xanny’s top tips for cafe owners

1. Pay attention to visual presentation. Customers eat with their eyes, so focus on how the desserts are presented in the cabinet.

2. Upskill staff so they know what’s in each dessert offering. The more information they can give customers, the more likely they are to make a sale.

3. Offer a dessert each time you take a coffee order. You’ll be amazed how often a simple question will encourage people to enjoy an indulgent treat with their coffee.

“What I love most about Priestley’s is that we’re family-founded and female-led.”

Xanny’s Favourite Dessert and Coffee Pairings.

Vanilla Slice and Chai latte

Priestley’s classic Vanilla Slice features creamy vanilla bean custard between layers of delicate pastry, topped with white ganache and feathered with chocolate.

Xanny recommends serving it with a chai latte.

“The rich, warming spices in a chai latte balance out the creamy sweetness of the Vanilla Slice,” she says.

Grandma’s Lemon Loaf

and English Breakfast tea

For those that enjoy an afternoon cup of English Breakfast or Earl Grey, Xanny suggests pairing a pot of tea with a slice of Grandma’s Loaf Cake.

“Our Grandma’s Loaf Cake is a moist and light lemon loaf, featuring a perfect balance of zesty lemon flavour and delicate sweetness. Topped with luscious lemon glaze icing and fragrant rose petals, this elegant treat is ideal for any occasion,” she says.

New York Cheesecake and

iced coffee

For this iconic American dessert, Xanny says you can’t beat an iced coffee pairing.

Priestley’s version has a traditionally prepared creamy baked New York cheesecake on a biscuit crumb base.

“The creaminess and tartness of the cream cheese and crunch of the biscuit base pairs beautifully with the smoothness of the coffee and cream. This is my personal favourite,” she says.

Minted Filled Cupcake

and long black

“Indulge with our dark chocolate mint cupcake. A dark chocolate base filled with refreshing mint cream and topped with smooth mint buttercream,” says Xanny.

“Finished with a drizzle of dark chocolate and a chocolate shard, it’s a nod to mint-choc favourites like Mint Slice, Cadbury Peppermint, and After Eight.”

Vegan Mud Cake and

oat iced latte

“Mouth-watering muddy vegan chocolate cake topped with a creamy chocolate rosette sprinkled with zingy freeze-dried raspberries – this is the perfect partner to an iced oat milk latte,” says Xanny.

“Because oat milk has a naturally creamy and slightly sweet profile, it complements the moist texture of Vegan Mud Cake. This is an ideal combination for those who love sweet treats and follow a plant-based diet.”