Three Mills Bakery X Skywhales

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. 

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