JC Patisserie Boulangerie
Melbourne has its fair share of bakeries with exceptional croissants. But none are quite like those at JC Patisserie Boulangerie. Here owner-baker Jonathan Camilleri makes uber-laminated rectangular croissants. Why the squared shape? He designed them that way to maximise the pastry’s crunch.
There are as many layers to Camilleri’s backstreet bakery as there are in his crispy, buttery croissants. Housed in a converted garage in Abbotsford, this tiny spot nods to all the hidden boulangeries and patisseries that he stumbled upon while studying at Le Cordon Bleu in Paris.
For such a small space, there are eye grabs for days. A grand, New York oasis chandelier hangs above the smooth white counter; blue marble tiles gleam against the back wall, and recycled wood lines the ceiling. You can sit at one of the small tables inside, on stools by the window outside, or take your stash of baked goods to enjoy at home.
Camilleri’s offering riffs on all his Parisian favourites: three types of madeleines (plain, chocolate and an orange-glazed variant inspired by Ritz Paris); the Saint Honoré cake, a cupcake-shaped puff pastry dome filled with creme patissiere (pastry cream) and mascarpone, and topped with a little choux; a light and creamy cheesecake with a soupçon of lemon; and the signature croissant. There’s also classic French baguettes (which follow a traditional recipe with minimal yeast) and weekend specials using seasonal ingredients. And the boulangerie roasts its own coffee – a sweet, yet slightly acidic blend using beans from Burundi, Brazil, and Colombia.
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