ABOUT CROQUEMBOUCHE TEAM
Croquembouche has proudly created the best pastry in Sydney area for the past 14 years
In the most traditional French way, the pastry chefs prepare everyday amazing cakes, delicious croissants, savoury and sweet tarts, French “eclairs” and so much more.
Croquembouche Pâtisserie was founded in December 2000 by Frederic and Laurence Caillon. Thanks to the support of the local community in Banksmeadow and Botany, the word soon spread around about ‘this new cake place’ and the rest is history. After six months, Croquembouche outgrew its premises and moved into a larger shop at 1635 Botany Rd, the current address. The addition of tables and chairs has allowed customers to enjoy an espresso or cup of tea with their cakes or savoury treats. Today, Croquembouche is one of the busiest French Patisseries in Sydney and customers come from as far as Cronulla and Palm Beach.
Le Patissier – Frederic Caillon
Frederic Caillon is a well-established pastry chef with over 30 years of experience. He started at the age of 16 in his home region of Poitou Charentes with his Father, who was established for 35 years. He travelled around France, working mainly at five-star hotels. He worked as a head chef in many Michelin star restaurants in France, Port Grimaud near St Tropez, in a French Alpes, Relais Chateau le ski d Or and L‘Hotel du Cap Ferrat in St Jean Cap Ferrat, and the last one in France before the adventure in Australia L‘Hotel de La Cite de Carcassonne, with two Michelin stars, a fantastic place with a lot of history.