Amongst the buzz surrounding Montrachet’s anticipated relocation, one of the most exciting happenings was the addition of a dedicated bakery opening in the tenancy next door to the restaurant’s new King Street digs. Head chef Shannon Kellam’s love for French baking has now developed into its own standalone aspect of the business, and two weeks after Montrachet’s opening to the public the team has unveiled Montrachet Boulangerie. Although Shannon is predominantly occupied in Montrachet’s kitchen, the boulangerie is in good hands with award-winning Lyonnaise baker Patrick Delbar taking up residency in Brisbane to offer his decades of expertise to Montrachet’s baker Tara Bain. The duo will hone and refine the offering before Tara takes on the head baker role.

Once you are standing inside the charming bakery, you’ll be greeted with an assortment of baked goods. From the baguette loaves to the artisan sweets, each item is made from the best ingredients available. Gourmet flour is imported from France’s oldest mille Grands Moulins de Paris Muille, butter arrives regularly from Belgium, while chocolate has been sourced from revered chocolatier Michel Cluziel. All items are made fresh daily, with handcrafted croissants, loaves of sourdough and decadent eclairs featuring, as well as other bites including confit duck sausage rolls for the busy lunch crowd. The bakery will also be responsible for baking the breads found inside the restaurant, which includes the likes of seeded, rye, wholemeal and sourdough loaves.

Montrachet Boulangerie is now open to the public. Find out more information in our Stumble Guide.