David Caillaud and Aymeric Vincent have strong credentials. Between them, they’ve worked as pastry chefs in some of France’s most celebrated restaurants, including Parisian institute Guy Savoy and Cannes’ renowned Carlton restaurant.
In early 2021, the friends opened Artisanal Bakehouse, on Centre Road in Bentleigh. It’s a petite space that’s only really noticeable because of its royal blue door – looking at it, you wouldn’t really know that some of the best pastries in Melbourne are being made inside.
Initially the bakehouse became popular for its cinnamon scrolls, which hit that perfect pastry sweet spot: they’re crisp (but not crunchy) on the outside and soft and airy on the inside. But we reckon the croissants deserve to be in the spotlight too. The classic is great, and so is the pain au chocolat, but the garlic croissant is the real showstopper: the laminating butter used for the pastry is a composite butter packed with garlic and parsley. You’re going to want to buy several – if they’re not sold out. Which, on weekends, is likely – queues reliably snake out of here at peak hour: plan your visit accordingly.
There’s St Ali coffee available from the La Marzocco and there’s also a range of quiches, pies baguettes and sourdough loaves for purchase, too. And if you see an apple turnover for sale, go for it – trust us.
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