Opening of an artisan bakery in Bentleigh

By on August 27, 2021 0

The food and coffee scene in Bentleigh just keeps getting better. The southeastern suburbs just landed their own sourdough pastry and bakery that rivals some of the city’s best. Artisanal Bakehouse which sits on Center Road in Bentleigh is run by French duo Aymeric Vincent and David Caillaud, who have collectively accumulated over 20 years of experience in the kitchens as pastry chefs and bakers, including in the Parisian restaurant three Michelin stars Guy Savoy, and Canne’s Carlton.

The two pastry chefs were trained in France, David in Nice and Aymeric in Normandy as well as in Paris and worked a lot before settling in Melbourne. Speaking with Aymeric about his studies and his passion for artisan bakery products, he explained how his training shaped the business; “There was a big emphasis on the basics, how to make the dough, how to make the cakes and perfect the texture,” Aymeric said.

This emphasis on perfecting simplicity is something the couple incorporated into Bentleigh Bakery, with a range of basic pastries and breads including a classic croissant, a quirky cinnamon bun, as well as just crispy, perfectly baked baguettes and sourdough bread. -all made with organic flour.

As you enter the white-walled store you come across a long wooden counter with a coffee machine to the left and a display case to the right. While chatting with David and Aymeric, a table full of almond croissants is being prepared in the background.

“You won’t find anything crazy. We focus on making the simple things perfect, ”says Aymeric, referring to their refined range of choices.

The French duo use their own individual skills as a chef and pastry chef to collaborate on each creation, including their pies with a crisp golden dough that David fills with a rich vegetable ratatouille, or simmered beef with homemade ketchup. .

Next to these basic baked goods, there are still specialties that come straight from the spirit of the duo. For example, their remarkable creation, the apple turnover, dense and buttery but light to eat, as well as the specials of the week – this week was a tropézienne (a brioche soaked in syrup and filled with orange cream) an interpretation famous of the emblematic dessert of Saint-Tropez.

This quiet little stretch of Bentleigh is now home to an absolute gem of a bakery, and while Artisanal Bakehouse is currently take-out only, once the lock is relaxed, you expect to be able to sit right outside and sample the produce.

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