A pâte à choux is a type of dough that serves as the base of many of France’s best known pastries – if you’ve had a beignet or a profiterole, you’ve had pâte à choux. Chefs Justine Routier and Quentin Lamblotte started Choux Bakery – a business dedicated to the dough – as a stand at Farmers Market on Manning.
Before long, popularity outstripped demand and it came time to open a proper shop. Choux Bakery is in the basement of the State Buildings. Enter via St George’s Terrace, descend the stairs and you’ll find rustic exposed brick walls, a stark concrete floor and sleek dark timber benches.
The star attractions sit behind a gleaming glass counter, where rows of chouxs au craquelin – éclair-style puffs with a baked, caramelised , crunchy sugar topping are lined up. Take your pick from seven flavours (six standard and a weekly special), including chocolate, salted caramel, vanilla, lemon (a bestseller), raspberry curd and Biscoff, a ginger biscuit inspired bite. All are baked fresh daily at a nearby commercial kitchen before being whisked to store in time for opening. Come early and reap the rewards.