“Life itself is the proper binge.” ― Julia Child
There is nothing closer to heaven than French pastries. Be it the sweet fillings or the decadent crunch, these beautiful pastries are the envy to onlookers. Playing the good game of baking croissants is harder than one thinks. Sure, the quality of the standard croissant has improved over the years, yet there is an immediate and stark difference when experiencing the finest pastries.
For a baked good that contains half a standard slab of butter and competitively priced, the croissant game is heating up with the recent opening of a Paris-inspired bakery. Down the corridor aisle of South Melbourne Market resides the freshest French pastries that already has a strong following – enter Agathé Pâtisserie.
Taking inspiration from the Paris baking scene, Agathé Pâtisserie prepares and serves pastries behind the counter windows for onlookers to witness the baking process unfold. Founder and Head Pastry Chef Agathe Kerr approaches baking a little different to others. Instead of baking one large batch, the focus of Agathé Pâtisserie is on freshness by baking and completing the fine touches throughout the day.
“In France, pastries are always fresh because they are baked throughout the day, and we wanted Melburnians to have that experience, too,” says Agathe, a Paris-born-and-raised mum of three. “Our customers will be able to see us preparing the pastries, baking them and adding the finishing touches.”
The counter space speaks volumes to the surrounding space, not only providing rejuvenation but encourages a sense of exploration for patrons to venture down parts of South Melbourne Markets that may typically be dismiss. And who can seriously say no to French Pastry?
With previous roots in business consulting, Agathe’s love for pastry started in 2010 when residing in Paris. While on parental leave, she started to dip her toes in first in a serious of baking and pastry courses. Building her knowledge and passion, she had climb to successfully be admitted and obtaining her professional pastry chef qualifications at Ecole de Boulangerie et Patisserie de Paris.
The range on offer is of an impressive quality and brings much need uniqueness to the pastry game. Currently, the ‘cruffin’ is in hot demand, but also includes a number of other sweet and saviour items priced around $5 to $9. The market range can consist of croissants, crème brulee, various danishes, peanut-salted caramel Paris-Brest chou and brie and sour cherry croissants just to name a few.
Agathe Patisserie is a great addition to the South Melbourne Market family, not only providing a bit of France to the market but creating a very unique market experience. Picking up fresh produce has never been more exciting with a range of fresh pastries to indulge.
Stalls 63 and 64
South Melbourne Market
362 Coventry St (corner of Coventry and Cecil Street)
Wed 8am – 4pm
Fri 8am – 5pm
Sat – Sun 8am -4pm