By Bridie Lee Walsh
A taste of France has arrived at Dunkeld Old Bakery thanks to new managers, Romain Cabrol and Sauvanne Bosson. Their French breads and pastries, such as baguette and chocolate croissants, are a hit with locals and visitors alike.“Everything is handmade and baked every morning,” says Bosson, who is from the small village of Magescq near the Basque region in Southern France. “That’s what makes the difference.”
The French couple, who backpacked around Australia together three years ago, took over the bakery in March 2014 and have established a small, tasty menu of traditional French fare, plus some Aussie favourites like sour dough bread.