OUR jaws dropped. We weren’t expecting the magnificent display of delightful pastries when we walked into Ricardos, at Jamison Plaza, but there it was in all its glory.

It’s been a long time since I selected my dessert before my main but at Ricardos you simply have to factor it in early, to make sure you have room to indulge. And at Ricardos I promise you will indulge.

There are 12 types of macaroons, 12 individual cakes, which change seasonally, biscuits, tarts, scones and much more. Think chocolate mousse cone, French lamington sitting on a raspberry macaroon and caramel and hazelnut crunch – need I go on?

And Ricardos is heaven for gluten-free folks (indeed, most items, sweet and savoury, can be made this way on request).

Owner Rick DeMarco comes up with the flavours and designs of the pastries, makes up the “prototype” and then the trained and experienced pastry chef takes it from there.

Ricardos has been in business since 2005 but has grown the pastry operation in the last two years. Multiple awards have been picked up along the way, including Best Breakfast Café in the ACT (2011).

We landed at Ricardos thinking lunch, to discover the all-day breakfast looked mighty tempting. Everything is made on-site and you can tell this is true by the look and the taste of the food.

One of us opted for breakfast and one lunch. My friend’s heart went pitter-patter when she saw the soufflé lemon pancakes on the menu, made with caramelised banana, real maple syrup and cream ($12.90). But it thumped when she saw the crispy potato fritters ($15.90) stacked with a generous serve of quality bacon, cherry tomatoes and ripe, creamy avo fanned perfectly on top. Absolutely delicious.

My lunch was just as yummy. There are five pizzas on the regular menu (small $11.90 and large $17.90, with gluten-free pizza bases $2.50 extra), but I selected one from the specials board, which came loaded with garlic and six plump prawns on a lovely crust, not too thick and not too thin. Other lunch dishes include the usual suspects such as fish and chips, calamari and a steak sandwich.

Ricardo’s décor is attractive with a big coffee bar, warm stone work and lime-green interior accents. You order at the counter, grab a number and sit inside or out (nicely heated in winter).

The piece de resistance for both of us were our desserts. My friend’s chocolate raspberry meringue was divine and my Opera cake was, too – chocolate sponge layered with coconut dacquoise, chocolate ganache and coffee cream. Sigh.

Ricardos, Jamieson Plaza. Open Monday-Friday, 7.30am to 5.30pm, Saturday-Sunday, 7.30am to 4pm. Call 6251 2666.