Agathé Pâtisserie operates from Stall 63 in Aisle B of South Melbourne Market, where pastry chef Agathé Kerr bakes French pastries in an open kitchen that customers can watch from the aisle. Kerr trained at the École de Boulangerie et Pâtisserie de Paris before opening the business, which began as a small South Melbourne shopfront and later moved into the market. The counter carries the standard French repertoire of croissants, pain au chocolat and almond croissants, alongside a rotating list of inventive variations that have included pandan, matcha and earl grey croissants, plus combinations such as brie with sour cherry, and walnut and honey. Kouign Amann, a laminated Breton pastry, is a regular fixture, as are traditional cakes including lemon meringue tart, vanilla flan and burnt basque cheesecake. The pandan croissant in particular has drawn attention from food writers in both Melbourne and Singapore for its tropical screwpine flavour worked through the icing and filling. Because the pastry case changes with the seasons and Kerr's own experimentation, regular visitors can expect to find something new on most trips. The stall trades Wednesday, Friday, Saturday and Sunday in line with South Melbourne Market's opening days, and pastries can also be ordered for pickup or delivery through the business's online shop.