A French bakery with branches in Surry Hills and Newtown, founded six years ago by two graduates of the Ferrandi School in Paris. Adrien, the head baker, spent a decade at Parisian houses including Kayser, Gontran Cherrier and Landemaine; Véronique brought her pastry work from Paris five-star hotels. The focus is long-fermented breads, proved over 24 hours or more, alongside handcrafted pastries and specialty coffee. Everything is baked fresh each day, and the counter runs to olive sourdough, croissants, cinnamon twists, fruit tarts and brownies.
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