Gontran Cherrier

Goodman Fielder Food Service
Gontran Cherrier

Gontran Cherrier

Posted on 9th October 2020
Gontran Cherrier is a fourth generation Parisian baker known in his home country not only for his mouth-watering croissants but it's his twist on French classics with an Aussie edge that has pastry lovers most excited at his Melbourne boulangerie.

Summary

There are 27 stores around the world, but don’t be fooled into thinking it’s a chain restaurant. The menu at his Collingwood boulangerie deliberately and purposefully reflects Melbourne tastes. Cherrier says the decision to pick Melbourne as his first Australian venue was driven by the city’s café culture. “I like that Melbournians take the time to go to the local café and enjoy a meal or have something to take away nearly every day.” he says.

“I have taken inspiration from local ingredients like lemon myrtle leaf and pepper berries,” he adds. “I am importing my flour from France for my croissants and my traditional baguettes, and my butter is from France but all my other ingredients are found locally. We are also using local free-range bacon and organic free-range eggs from Ararat in the café.”

Known for his love of experimenting, the baker is heavily influenced by Japanese flavours too. Think rye paired with miso, a sesame and soy sauce baguette, the signature squid ink bun and the lemon and yuzu tart.

Gontran generously let us in behind the scenes at his Collingwood boulangerie and shared with us his recipes for croissants and the yuzu tart. Whilst we were there we asked if he had any advice for up and coming bakers?

“Just persevere and don’t be afraid of the unknown. And quality, you need to choose a good quality flour. It must be well mixed but you should take your time. You can do it of course, but you need to spend time practicing – you know two times, three times, four times…”

Gontran Cherrier is a fourth generation Parisian baker known in his home country not only for his mouth-watering croissants but it’s his twist on French classics with an Aussie edge that has pastry lovers most excited at his Melbourne boulangerie.

Related Ideas

18th November 2021

The Top 5 Desserts Your Customers Are Craving

Is your dessert menu in need of a freshen up? Are you trying to work out what your customers just can't get enough of? Well, here they are!
9th August 2021

Classic Sweet Apple Pie

There is nothing better than Grandma's traditional apple pie, so why not bring it to your venue today?
8th June 2021

Rise of the Sweet Stuff: Lessons From the Dessert Experts

Dessert is on the rise! We discussed the after dinner market with some of Australia’s best and up-and-coming after dinner venues to get some tips on how to make dessert a major success factor for your business.

More ideas

Taking Stock of Inventory Management: 8 Tips to Stay Ahead

4th February 2022
Effective inventory management can mean the difference between an average restaurant and a great one. Here are some tips for keeping tabs on the ins and outs of your kitchen.

Food Hygiene: 7 Hacks for Keeping Customers (and Your Business) Safe

21st January 2022
Post-lockdown, your hospitality venue can’t just rely on top-notch service – it also needs to make patrons feel safe. Here are 7 food hygiene hacks to get you started.

Your Practical Guide to Crafting Better Bread Recipes

17th December 2021
Bread has been a staple of the human diet for millennia, its popularity rising and falling with different trends and recipes. It was the ancient Egyptians, for instance, who came up with today’s coveted sourdough. But while their method of cooking in clay pots has stood the test of time, the same can’t be said of the ancient Greeks’ penchant for dipping bread in wine for breakfast.
Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.