C’est du Gâteau

Two French-born hospitality veterans are set to open a brand-new pastry and cake dispensary in South Brisbane – right in time for parkland picnic season. After several years of ideation, discussions and careful planning, Sebastian Legendre (formerly executive chef of the Muragh Group) and pastry chef Frederic Pichon-Dignac (ex-Christian Jacques Artisan Boulanger) are finally putting their combined experience and skillset on show with their co-owned concept C’est du Gâteau, which can be found on Grey Street in South Brisbane. The chic and minimal dispensary, which houses a production kitchen and retail space, serves an equal mix of savoury and sweet options. Sebastian and Frederic are eager to showcase an array of signature items, ranging from Reuben croissants, slow-cooked barbecue pulled-pork croissants and loaded focaccia, to salivation-worthy array mille-feuille, danishes, tartelettes and cakes. Visitors will be able to peer into the kitchen and watch the two chefs at work, with trays of pastries baked in the oven and slipped fresh into the cabinet in front of your very eyes. C’est du Gâteau will officially open to the public on Thursday October 12.


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