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The Dunkeld bakery gets so Frenchy, so chic
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.
The couple are both from small villages (Cabrol is from Tyrosse, in the South West) and want to encourage the same kind of village feel in their new home. "We have a nice little lounge where people can enjoy and relax with a cuppa,” she says.
The bakery can seat up to 50 people, with a cosy courtyard as well as tables and chairs at the front of the premises.
Bosson remembers going to the local boulangerie (bakery) after school each day for a snack. “You would also buy your bread each day, and your cheese from the cheese shop, the meat from the butcher.”
The recently engaged couple are looking forward to building their life in Dunkeld. Bosson says: “We just really love the small community, it is very friendly and very nice.”
Visit Dunkeld Old Bakery:
97 Martin Street, Dunkeld
Wednesday to Sunday, 9am - 4:30pm
Menu (changes regularly):
Option of one lunch dish such as casserole or ratatouille: chicken casserole, with capsicum and tomatoes, served with jacket potato with cream and fresh herbs; ratatouille, a French-style vegetable dish. Daily selection of bread and pastries.
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Bridie Walsh is a freelance journalist.
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