The Toowong French Patisserie opened in June 1984. Online French Patisserie opened in 2006. Salt Village French Patisserie opened in July 2017.
The French Patisserie supplies Brisbane and now the northern rivers region with authentic French style pastry products. This business has been owned by the Gravestein family since 1998. Justin Gravestein trained there from age 15 with the original three French brothers who opened the patisserie. Today Chef Anthony Steele heads our patisserie’s kitchens while Craige & Ruth Gravestein continue the family business.
Salt Village French Patisserie was a ‘while on holiday in Kingscliff’ thought bubble that gathered momentum waiting in a coffee queue. The kitchen there is managed by Pastrychef Eddy Pinchart. We are delighted that Salt Village French Patisserie has become a favourite French pastry fix for the northern NSW community.
The Toowong patisserie has become a part of Brisbane folklore, even having been included in award winning author Nick Earls’ 1997 novel, Zigzag Street. We are serving next generation customers who come with tales of eating here or ordering their croquembouches decades ago with parents and grandparents.
Look out for the new Spring menu being launched late September and our Christmas Celebration Event on Tuesday 17 November.
Our speciality is French pastry. The difference between an authentic French pastry and the usual is:
- We use butter, NZ butter;
- We fold the butter into the dough, we do not mix it in;
- Every product is handmade, therefore there is variation as a result;
- Our croissant, pastries and bread are not taken out of a box, they are not made from pre-mixes, we hand make every one of them in our own kitchen;
- We make our own product, from scratch;
- Our Pastrychefs mix, bake and decorate with love to provide sheer delight to our customers.
As well as pastries we create great tasting macaron and gateau (cake). Each gateau is handmade by our Pastry Chefs in the traditional manner, many with small amounts of alcohol to add a distinct French signature. We use genoese sponge which differs from ordinary sponge cake in that the eggs are beaten whole. For most of the gateau there are usually three layers of sponge and buttercream. Most cakes are iced in real buttercream, ganache, cream cheese frosting or royal icing.
Our signature pastries that customers rave about and seek out are:
- Croissant (plain, pain au chocolat and pain au raisin)
- Custard and almond croissant
- Ham and Neufchatel cheese croissant, served warm
- Cheese strudel
- Egg Benedict brioche* and Salmon Florentine brioche*
- Croque Monsieur, Croque Madame and Croque Champignon
- Lamaron* (lamington inspired macaron)
- Chocolate mud gateau and the Chocolate fudge gateau (gluten free)
*Created by and unique to our patisseries.