Prahran is now home to a swish French patisserie courtesy of pastry and sweets maestro Pierrick Boyer. The light and bright patisserie combines the traditions and techniques of French baking with the high standards of a Melbourne café.
Before you load up on baked goods, we suggest perusing the café's savoury menu, which includes chilli and crab scrambled eggs; ricotta hotcakes with spiced syrup and chai cream; ham hock eggs benedict; and citrus-cured salmon blinis.
Save room for dessert and order up decadent tarts, buttery croissants and rich cakes which you can eat in or takeaway to enjoy for a special occasion. Boyer’s personal favourite is the PB passionfruit brownie, which sees a fudgy brownie base topped with crunchy praline, passionfruit custard, chocolate mousse and ganache; and the Charlotte Tiffany, which sees a gluten-free sponge cake layered with dark chocolate, blueberry cremeux (French for 'creamy', naturally) and jelly jam.
Alongside the café, you'll find an educational kitchen for intimate cooking workshops. Lead by Boyer, classes will give you the tools and tips for mastering French classics including macarons, tarts and even a grand croquembouche.