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Bonjour Agathé Pâtisserie

Media Release July 2015

The freshest French pastries will soon be baked before customers’ eyes at the City of Port Phillip’s South Melbourne Market, with the much-anticipated opening of Agathé Pâtisserie’s super stall on Friday 31 July.

The Paris-inspired bakery has developed a cult following since it started supplying cafés in Melbourne’s inner south-east, and serving up at Prahran Market, last year. And now, founder and head pastry chef Agathe Kerr, will unveil the secrets of her success by baking everything fresh from a pastry kitchen exposed behind the Market counter.

“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.”

Agathé Pâtisserie will serve a large, and continuously changing, range of authentic French pastries, cakes and savouries – with a focus on innovation. Infused croissants (pandan, matcha, café au lait), along with the “cruffin” (salted caramel, Nutella, peanut caramel), will be among the more unusual offerings.

“A cruffin is a croissant baked in a muffin pan, filled with a flavoured custard,” Agathe explains. “But what makes ours different is that we fill ours on demand, in front of the customer, or ‘à la minute’ as it is known in France.”

In 2010, while living in Paris with her Australian-born husband Warren and their family, Agathe took parental leave to begin the first of a series of baking and pastry courses. They culminated in a professional pastry chef qualification at the prestigious École de Boulangerie et Pâtisserie de Paris.

Agathe, an excellent student who graduated from a top-five French business school, says the “chemistry of baking was a revelation and I loved seeing the transformation from the raw product to the final product,”

Agathe tested the popularity of her baking at her daughter’s Melbourne school in late 2013, serving up croissants and pains au chocolat at the Christmas market. Quickly selling out, she summoned the courage to follow her dream of setting up her own pâtisserie and croissanterie, leaving behind her career as a business consultant.

Agathé Pâtisserie will be housed in two stalls at South Melbourne Market, which is open every Wednesday, Friday, Saturday and Sunday. Viennoiseries, such as croissants, crème brûlée and Danishes will cost $5-$7. Patisseries, including millefeuille and peanut-salted caramel Paris-Brest chou, will be $6-$9. Savouries, such as brie and sour cherry croissants, will be available for between $6-$9.

Agathé Pâtisserie is located at Stalls 63 and 64, South Melbourne Market, corner of Coventry and Cecil Streets, South Melbourne.

Acting Mayor Bernadene Voss said the South Melbourne Market prides itself on not only its rich history but also its ability to stay fresh and vibrant. “In the last year, the South Melbourne Market has welcomed a number of new stall holders, which have proven incredibly popular with our dedicated customers,” Cr Voss said. “We know our customers love the finest produce and products and we’re sure they’ll travel from far and wide for a bite of Agathé Pâtisserie.”

For further information contact: Greta Donaldson Publicity | (03) 9696 3234 | 0427 658 638

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