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The Best Patisseries in Paris | Food Guide

Cedric Grolet Hazelnut Petit Gateaux

I am now on a much needed cleanse after an indulgent tour of the best patisseries Paris has on offer. We are really spoilt for choice in Paris; even just the local corner patisserie has exceptionally high standards. I also love to visit the restaurants found in the lobbies of the top hotels to order some of their outstanding creations, although this tends to be a lot more expensive than a take away petit gateaux or pastry. Id like to share with you some of my favourites here, in no particular order.

Le Meurice Hotel
Executive Pastry Chef Cedric Grolet
228 Rue de Rivoli, 75001 Paris, France

Cedric has won my heart and my tastebuds with his Hazelnut Petit Gateaux available in the lobby restaurant of the hotel. This particular treat boasts layers of chocolate, hazelnut, caramel and croustillant. My second choice would be his almond éclair; a perfectly smooth and delicious almond cream topped with glaze and flaked almonds. Cedric is a magician with all things sugar and you wont be disappointed with anything from his menu.

Caramel Choux at Libertie

Liberte Patisserie
Pastry Chef Benoit Castel
39 Rue des Vinaigriers, 75010 Paris, France

This was my first visit to Liberte and I was impressed with its semi-industrial charm. The products are simple favourites that dont disappoint. I tried the Tarte Tatin and Caramel Choux – I cant choose which one was best so my recommendation would be to try them both! The bread is also incredible and not to be overlooked.

Salon de Thé Patisserie Des Tuileries
Pastry Chef Sebastien Gaudard
1 Rue des Martyrs, 75009 Paris, France

Sebastiens style is classic French. Following in the footsteps of his pastry chef father, Sebastien has embraced his heritage with a full range of delicious pastries, petit gateaux and
tea cakes. My favourite is his Pistachio and Cherry Petit Gateaux, it has a traditional finish but tastes beautiful. You can go upstairs and enjoy a full tea service while eating your pastries.

Jacques Genin
133 Rue de Turenne, 75003 Paris, France

If caramels, chocolates and fruit jellies are your thing, I can highly recommend this store. It also has delectable éclairs and mille feuille. The Mint Ganache enrobed in dark chocolate is the most popular but I also tried most of the caramel range and loved them all.

Mango Saint Honoré, Des Gateaux et Du Pain

Mango Saint Honoré, Des Gateaux et Du Pain

Des Gateaux et Du Pain
Pastry Chef Claire Damon
63 Boulevard Pasteur, 75015 Paris, France

This modern and sleek patisserie offers a combination of tarts, petit gateaux, bread and pastries. My recommendation is the Caramel and Mango Saint Honoré, a modern interpretation of Saint Honoré that is delicious.

The Peninsula Hotel Paris
Executive Pastry Chef Julien Alvarez
19 Avenue Kléber, 75116 Paris, France

One of the worlds most talented pastry chefs, Julien Alvarez, is tucked away in a pastry kitchen at the Peninsula developing spectacular creations for the restaurants and lobby. I was fortunate enough to devour his Caramel Religieuse in the lobby restaurant; two choux puffs filled with crunchy and smooth textures of caramel. Just as it was served it was covered with a hot chocolate sauce. One of the loveliest products I have ever tasted!

Éclair de Genie
Christophe Adam
14 Rue Pavée, 75004 Paris, France

The éclair genius, Christophe Adam, has captured a unique market with his innovative and perfectly executed éclairs. Christophe regularly changes the styles and flavours of his éclairs to keep up with current trends. Its hard to choose from the array of flavours and colourful finishes but in the end I chose a Vanilla Éclair and a Salted Caramel Éclair; both had amazing textures and flavours.

Eclairs at Eclair de Genie

Eclairs at Eclair de Genie

Galeries Lafayette Gourmet
40 Boulevard Haussmann, 75009 Paris, France

If you are short on time in Paris you can visit Galeries Lafayette, which has an upscale food court hosting many of my favourite patisseries, including Éclair de Genie, Liberte Patisserie, Alain Ducasse Chocolat, Dalloyau Patisserie and Sadaharu Aoki Patisserie.

For the ultimate Parisian food tour I highly recommend Ute in Paris. Ute does food tours of Paris and she can get you in behind closed doors of kitchens that youve only ever dreamed of.

Her informative tours take all the stress out of navigating your own way through Paris. Visit www.uteinparis.com for all the details. There are so many amazing patisseries and chocolate shops in Paris but apart from the fact that I just didnt have the time to fit in them all in, I would have come back a diabetic if I ate many more pastries and cakes!

But I highly encourage all pastry lovers to venture out and sample the endless selection of mouth-watering delicacies this wonderful city has to offer.

Savour School voted one of the Best Destinations for Chocolate Lovers

If you love chocolate than this is for you!

 

An infograph has been created by Love Home Swap for International Chocolate Day (September 19th) to showcase the best chocolate experiences in the world from shops, festivals and schools. Fortunately, Savour Chocolate & Patisserie School was only 1 of 3 chocolate experiences chosen in the Oceania region and the only school chosen in the world!

 

Check out the rest of the experiences below. How many can you tick off you list?

 

Chocolate lovers travel guide

My Best Chocolate & Patisserie Shops in Melbourne

Melbourne is renowned for having a strong food culture and our top chocolate and patisserie stores don’t disappoint. This is a list of some of my favourite boutiques from bakers and patissiers through to chocolatiers and ice creameries. This list is by no means Cacao-Fine-Chocolates-&-Patisserie-Eclair-Boxexhaustive, and you will find there are always new food treasures in Melbourne waiting to be discovered.

 

Cacao Fine Chocolates & Patisserie
Cacao are well known for their jewel-like chocolates and innovative patisserie products including a modern range of éclairs and petit gateaux. A delicious array of macarons with many flavours come out monthly. All stores have seating and they have a new concept store – Cacao Lab recently opened in Melbourne CBD.

Contact:
52 Fitzroy Street, St Kilda
Open: 7 Days
Website

 

Chez Dre
A modern French patisserie with an à la carte menu catering for both savoury and sweet. Chez Dre are well known for their beautiful flavour and texture combinations in their petit gateaux and éclairs.

Contact:
Rear of 285-287 Coventry Street, South Melbourne
Open: 7 Days
Website

LuxBite-Macarons

Lux Bite
A full range of macarons and a mouth-watering display of petit gateaux incorporating both traditional Asian and French flavours greet you in-store. Lux Bite’s products demonstrate amazing attention to detail with their finishing. Don’t pass up trying the famous MasterChef Australia Lollybag cake!

Contact:
38 Toorak Road, South Yarra
Open: 7 Days
Website

 

Adriano Zumbo Patissier
Adriano’s name speaks for itself and this modern Melbourne patisserie will not disappoint. Head Pastry Chef for the Melbourne store, Daniel Texter, has worked together with Zumbo to create the unique Melbourne menu both placing their own flare and input on the delicate range of petit gateaux, entremets and macarons. Continue to expect quirky flavour combinations that Zumbo is famous for.

Contact:
14 Claremont Street, South Yarra
Open: 7 Days
Website

 

Burch & Purchase Sweet Studio
B&P Sweet Studio has one of my favourite shop fit-outs with a very feminine touch that carries through to their innovative range of products including entremets, petit gateaux, verrines and éclairs. They are also well known for their dessert nights.

Contact:
647 Chapel Street, South Yarra
Open: 7 Days
Website

 

Le Petit Gateaux
Headed up by French pastry chef Pierrick Boyer, this French-style patisserie has a range of beautiful products with classic flavours with a modern twist. Well known for their delicious passionfruit brownie gateaux.

Contact:
458 Little Collins Street, Melbourne
Open: Monday to Friday
WebsiteLa-Belle-Miette

 

La Belle Miette
It’s all about the macaron at this French style store. With its beautiful fit-out and delicious range of macarons greeting you when you walk through the door, you could be mistaken for thinking you are in Paris. The packaging alone turns a simple macaron into an extravagant gift.

Contact:
30 Hardware Lane, Melbourne
Open: 7 Days
Website

 

Mornington Peninsula Chocolates
This popular chocolate shop is well worth the drive, just over an hour out of Melbourne. Isilda and Milton, owners of this peninsula gem have created a niche in the market with their spectacular shop and product to match. Milton’s creativity shines through with his beautifully coloured chocolate figurines.

Contact:
45 Cook Street, Flinders
Open: Closed Tuesday and Wednesday
Website

 

Brunetti
The iconic Carlton based patisserie sells mainly traditional Italian fare. The sheer volume of product and customers alone makes this worth a look. They create a large range of biscuits, chocolates, gateaux, Danish and croissants. Most famous for their pastries.

Contact:
380 Lygon Street, Carlton
Open: 7 days
WebsiteTivoli Road Bakery

 

Tivoli Road Bakery
A rustic fit-out with an open kitchen, tucked into a side street in one of Melbourne’s hottest suburbs, South Yarra. This bakery is well known for its sourdough bread, Danish and salted caramel doughnuts. They often sell out early so don’t be late.

Contact:
3 Tivoli Road, South Yarra
Open: 7 days
Website

 

Lune Croissanterie
Traditional French Viennoiserie with a full range of delicious croissants, Danishes and cruffins, a combination of croissant and muffin. Make sure you’re early and be prepared to queue; it’s well worth the wait.

Contact:
29 Scott Street, Elwood
Open: Friday, Saturday & Sunday until sold out
Website

 

N2 Extreme Gelato
N2 were the first in Australia to open a nitrogen based ice cream store with a new range of flavours on the menu that change daily. The reasonably priced store is worth a look with an open kitchen enabling you to watch the science spectacular.

Contact:
329 Brunswick Street, Fitzroy
Open: 7 days, 1pm – 11pm
Website

 

Koko Black
Koko Black’s store has an elegant ambiance that is reflected in their classic Belgian style chocolates. They also have a range of chocolate-inspired desserts available.

Contact:
Shop 4 Royal Arcade, 335 Bourke Street, Melbourne
Open: 7 days
Website

 

Gelato Messina

Gelato Messina
Gelato Messina features beautiful flavour combinations in a wide range of gelato and sorbet. The quality of ingredients used by Nick Palumbo and team shines through and his salted caramel gelato is not to be missed. Nick’s gelato cakes are legendary, including his black forest gelato bomb presented on MasterChef Australia.

Contact:
237 Smith Street, Fitzroy
Open: 7 days, 12pm to late
Website

 

Baker D. Chirico
Baker D. Chirico has won numerous awards and accolades for its unique shop design in the Carlton store. Daniel Chirico’s baked wares are equally impressive from his artisan sourdough through to his French pastries.

Contact:
178 Faraday Street, Carlton
Open: Tuesday to Sunday
Website

My Favourite Patisseries and Restaurants in Melbourne

Attica---BeesMelbourne is clearly the leader in exceptional gastronomy and dining experiences in Australia. With over 4,000 restaurants and cafes for a population of under 5 million, Melbourne has an abundance of delectable food experiences for you to enjoy.

 

I will start with not only my favourite, but one of the world’s top restaurants Attica, ranked number twenty one in the world in the S. Pellegrino ‘The Worlds Fifty Top Restaurants’. Head chef Ben Shewry has an incredible philosophy of food which shines through in his dishes. Not only does Attica have their own gardens where the chefs grow as much produce as they can, Ben also forages for uniquely native ingredients near his coastal home every morning before taking the 70km drive to work. You have the option of indulging in a five or eight course degustation. The eight course menu includes one of my favourite desserts, ‘Plight of the Bees’; layers of freeze dried apple, white thyme honey, meringue, dehydrated pumpkin, mandarin and fennel. All delivered in a handmade wooden box with a lid.

 

Cacao-Fine-Chocolates-&-PatisserieCacao Fine Chocolates & Patisserie is one of Melbourne’s high end patisseries with a boutique fit out, making it look more like a high end jewellery store. With three stores and a delightful melange of chocolates, petit gateaux, éclairs and macarons. Owners Tim Clark and Laurent Meric make a great team, making modern mouth watering morsels. I can’t go past Cacao without sampling their heart shaped chocolate filled with passionfruit caramel and milk chocolate ganache or a salted caramel macaron. If it’s too early for something sweet, make sure you stay for a delectable French style lunch.

 

chez-dre---frenchtoastChez Dre is one of Melbourne’s hidden gems tucked away in a small alleyway with a rustic French charm. Owner Andrea Reiss has worked in Michelen star restaurants through France. Serving breakfast, lunch and the opportunity to indulge in their delicious range of patisserie products in between. A must when you visit is the caramel eclair and peanut butter caramel brownie. Chez Dre has a large seating area including an outdoor courtyard.

 

Burch & Purchese located on bustling Chapel Street, South Yarra is sweet shop like few others. Studio Chef/owner Darren Purchese, combines delicious components, such as jellies, sponges, mousses, cream, crumbles & spreads, layer upon layer, to create his finished work of sweet art.

 

LuxBiteAlso in South Yarra, is LuxBite, a luxury patisserie inspired by ones seen in both Europe and Japan. Owners Bernard Chu and Yen Yee create a dazzling visual experience. Walking into the store is like walking into a kaleidoscope of colour. The range of products will change with the seasons, offering flavours, colours and experiences that constantly evolve. Whether you’re sitting down for all day breakfast or brunch, a visit to Lux Bite is not complete without sampling some of the delicious homemade desserts. The Lollybag cake, recently seen on the hit TV show Masterchef Australia, is now the flavour of the month at Luxbite. Featuring 7 layers including banana lolly, jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly, jaconde, spearmint leaf buttercream and topped with redskin glaze, this is one cake not to miss!

 

tonka-sign

Found through the hidden and iconic Melbourne laneways, Tonka explores the wonderful world of the Orient, where the magic of India is captured through its interior design and menu. With art adorned ceilings and sweeping views of the Yarra River, MCG and Arts Precinct you can do all your sightseeing sitting and dining in comfort. Sounds perfect if you ask me. Whether it’s the rib eye, lamb curry, or Rajasthani duck, you can’t go wrong with anything on the menu. Delicious!

 

Xocolatl may be hard to pronounce (sho-ko-la-tl), but it is definitely not hard to eat. Father and daughter team, Christos & Tina Partsioglou are passionate artisans, creating exceptional award winning handmade chocolates, best savoured over a superlative coffee or an indulgent hot chocolate. With two stores in Kew East and Canterbury, you won’t have to travel far from the city to get your chocolate fix.

 

Le Petit Gateau is in the centre of Melbourne and a regular destination for any cake lover. Attached to a private club, but fortunately open to the public in the business end of Melbourne. Pastry chef Pierrick Boyer makes a beautiful range of gateaux and petit gateaux with his signature cake the brownie passion chocolate. Don’t leave it to late in the day to try and secure the brownie treat as they sell out quickly.

 

* This article first appeared in UK’s Chef Magazine in August whereby Kirsten had to pick 8 establishments for tourists visiting Melbourne.

Kirsten Tibballs and the Cocoa Tour of Ghana

I always knew Australia was the lucky country and my recent trip on a cocoa tour of Ghana proves it.

 

I was one of 45 blessed industry professionals to be invited on a 6 day tour of Ghana and more importantly the cocoa plantations. Through competitions and awards, F.Mayer Imports invited fortunate Cacao Barry and Callebaut customers to immerse themselves in the world of chocolate from the ground up.

 

Cocoa has sustained Ghana since Tetteh Quarshie, who first brought it from Fernando Po in Equatorial Guinea at around 1879. Cocoa secured Ghana’s future after it became an independent nation in 1957, by providing the bulk of the funds needed for its development.

 

The cultivation of cocoa still provides a living for millions in rural areas of Ghana, including those employed in the provision of ancillary services that support the industry, such as warehousing and the transport sector.

 

Ghana provides 24% of the world’s supply of cocoa, the second biggest supplier in the world after Ivory Coast, and is supplied by thousands of individual farms. Ghana grew over a million tons of cocoa in the last financial year. The average number a cocoa beans grown and processed per acre per year for a farm in Ghana is 350-400kg of beans. The cocoa price is set by the Ghana cocoa board in conjunction with the government each year, and is reviewed accordingly. The current pricing will give a farmer $106 US dollars per 64kg sack of beans.DSC_1613

 

Cocoa is the second most labour intensive agricultural product after vanilla. It takes 5 to 8 months for a cocoa pod to grow from the pollinated flower to a ripe cocoa pod. On cultivated cocoa plantations, only 3 out of 1000 flowers are pollinated, fertilized and grow into fruit. Wild cocoa has a much higher rate of 15 out of 1000 flowers producing fruit. Pods grow directly off the trunk or heavy branches of the tree. The pods are green while maturing and turns yellow, orange, red and purple when ripe. Ghana has created its own hybrid of cocoa, a combination of the robust Forastero and trinitario, which they have found is best suited to the environment, pests and diseases in Ghana.

 

The pod itself has between 30 – 50 individual cocoa beans inside, dependant on the size of the pod. The beans are removed from the pod and fermented in either wooden crates or wrapped in banana leaves for up to seven days. This will break down the fruit membrane on the outside of the bean and develop the flavour. The beans are then dried naturally in the sun in a thin layer and raked over at regular intervals to ensure they dry evenly and separate any joined beans. Once dried the beans can only hold a maximum of 7.5% moisture before being packaged. 1kg of dried cocoa beans produces 800g of couverture with 80% cocoa.

 

IMG_2618Our tour was an amazing opportunity for skilled professionals to gain an insight into the culture and cocoa industry of Ghana. I now have a true appreciation of the labour and love involved in producing Callebaut and Cacao Barry couverture from the ground up. Cocoa is a fragile commodity impacted by so many outside influences; I like to think I give chocolate the affection it deserves.

 

A big thank you to Gary Willis who organised the whole trip, F. Mayer Imports and Callebaut and Cacao Barry chocolate.

 

At the end of this year, Kirsten will be launching brand new ‘bean to bar’ chocolate classes. These ongoing classes are exclusive to Savour Chocolate and Patisserie School.