soda fountain, of the finest Moruya marble, and booths of Queensland maple were installed as were the timber-panelled walls decorated with alabaster friezes depicting classical Greek figures. The fine and intact leadlight shopfronts which characterise the building were probably included in this work and have become an important part of the architectural character of Katoomba Street. The street contains many other fine examples of glazed shopfronts from the 1920s and it has been suggested that together they may be the largest extant collection of 1920s leadlight shopfronts in NSW and comparable to Canowindra in the central west of NSW. Upstairs in 1925 was the industrial side of the enterprise, not open to the public. There was a bakehouse, a large refrigeration plant for the ice-cream made on the premises and a new "sweet factory", with a gas boiler and a forced-air draught for cooling the chocolate. The technology of the chocolaterie is well documented, although the equipment was dismantled a decade ago. The chocolate-making equipment is still stored upstairs and on April 10, 2013, members of the Australian Society for the History of Engineering & Technology (ASHET) committee inspected and photographed the various items. This industrial dimension to the Paragon is of exceptional importance. Chocolate-making at the Paragon had been of a high order ever since Zacharias Simos had been joined by his two brothers: George was a master confectioner and they were trading as Simos Brothers by 1926. Originally, Zacharias Simos lived above the shop, in that part of the upstairs rabbit-warren overlooking Katoomba Street which was not used for making chocolates or for baking cakes. The bakery and the chocolaterie which gave The Paragon so much of its distinction were located upstairs from the mid-1920s, so the products which gave the place such well-deserved fame were made on site. The earlier chocolate-making machinery and some of the baking equipment was dismantled and stored in a short corridor upstairs about ten years ago, but a historic photograph at the Paragon today shows every item in use forty years ago. The equipment has been assessed by members of Australian Society for the History of Engineering and Technology. It is striking how international it all is. The Simos brothers took some trouble to acquire the best available machinery. Small and Shattell Pty Ltd, Melbourne-based engineers who specialised in baking equipment, along with Star Machinery of Alexandria, are among the few Australian