A French bakery, café and caterer on the Australian National University campus, tucked into the School of Art and Design building in Acton, with a courtyard out the back. Co-directors Rebecca and Clarisse, both French and trained between France and Australia, bake everything in-house: baguettes and sourdough, croissants and pains au chocolat, fruit tarts and cherry clafoutis, quiche Lorraine and croque monsieur, with a plat du jour at lunch. The almond croissant, filled with a traditional almond cream, has a following of its own. Trading is weekday and term-time.
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