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Patisse was created to bring the baking style & traditions of Paris to Sydney. Our goal is to continue the traditions of classic baking whilst using only the best of local produce available. Tradition & quality are the benchmarks for our business – in essence imparting “The Art of Pastry”. As you enjoy this blog you will see the many varied aspects of our company. From our Patisserie to our cooking class program and food tours we are committed to offering only a superior quality product. The team of Pastry Chefs lead by Executive Chef Vincent Gadan together with Owner & Director Michelle Guberina look forward to sharing their love of pastry with those devoted to the worship of sweet treats.

Wednesday, November 17, 2010

Le Grand Epicerie - Bon Marche

David Jones Food Hall eat your heart out - this is where the Parisiens go to pick up their treats.
Chocolates; Patisserie; Wine; Truffles, Cheese; Foie Gras it just goes on  and on the way out you can stop by the Raspail marche to pick up fruit and veg!


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2 comments:

  1. UnknownDecember 20, 2016 at 7:25 AM

    The heading should be, La Grande Epicerie. If you post so many words in French, it looks more authentic to have accurate spelling and use the accents. e.g. Bon Marché, Pâtisserie des Rêves. The French are brought up to be precise with their language and often will automatically correct strangers. They aren't being pushy, they're just taught to value the language.

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  2. UnknownDecember 20, 2016 at 7:28 AM

    P.S. I meant to say, correct spelling to highlight your stunning photos!

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