Bistro Valéry

Bistro Valéry French catering boxes in Brisbane.🇫🇷 🇦🇺

07/07/2026

My mood today when it came to create content 🙄

A customer asked for something most caterers would say no to.Just the two of them. A tiny gathering, nothing fancy.They ...
06/07/2026

A customer asked for something most caterers would say no to.

Just the two of them. A tiny gathering, nothing fancy.

They didn’t want a big platter. They wanted something built exactly the way they liked it.

So we sat down together and built a box. 6 items. Half sweet, half savoury. $60 total.

Nothing off a set menu. Just what they actually wanted.

We’ve got set boxes ready to go too — but custom is always on the table, whether it’s two people or two hundred.

No minimum order. Just food that actually fits your table.

Save this for the next time you’re planning something small — brunch for two, a birthday, a staff morning tea.

Comment MENU and we’ll send it straight to your DMs.

03/07/2026

French food is just too good 🙄

Inspiration from The Gourmet Blonde | Food Blogger and Wine Enthusiast 🫶🏼

goodfoodau

30/06/2026

The car gets the version of me my clients will never meet 🤷🏻‍♀️

25/06/2026

Nine years.

I still can’t believe it sometimes.

I came here with a suitcase, barely any English, and honestly — no real plan. I thought I was just going on an adventure. I had no idea I was actually running away from a version of myself I had outgrown without realising it.

The first few years were hard in ways I didn’t talk about much. I was lost. Not in a poetic way. In a real, quiet, lonely way. I didn’t know who I was outside of the life I had left behind.

But Australia has this way of stripping everything back.

It pushed me into situations I never would have chosen for myself. And somewhere in the discomfort, in the mistakes, in the starting over — I found things I didn’t know I had.

Perseverance. Ambition. A stubbornness I’m actually proud of now.

In France I worked for other people. I showed up, I did the work, and I went home. It never once occurred to me that I could build something of my own.

This country made me believe I could.

Nine years of showing up. Of figuring it out. Of refusing to quit even when quitting would have been so much easier.

I don’t know what the next nine look like. But I know who’s building them.

16/06/2026

No break, NEVER 🙄

14/06/2026

🥐 Three croissants in and you still feel good. Funny, right?

Here’s the thing : so many pastries here in Brisbane just sit heavy. You have one and twenty minutes later you feel like you need a lie-down. I never understood it when I first moved over.

But I’m telling, this is for only one reason: the flour.

Most places use the cheap, super-processed stuff. I use proper French flour — the kind I grew up on back home — and it’s just… different.

It’s milled finer, it’s not stripped down to nothing, and it makes a pastry that’s light. Airy. The way a croissant is actually meant to feel.

And honestly? You can taste it too. There’s a reason French bakeries smell the way they do.

I can’t tell you how many people at my stall say the same thing

“I usually can’t do pastries, but yours don’t bloat me.”

Every single weekend, someone.

So yeah. That’s the little secret 🤫

I bake everything fresh, only once you order — pastries, quiches, sandwiches, all the desserts. Sunday brunch with the family, something nice for the office, a birthday…

I’ve got you.

Visit our website to browse the full Menu 🙂 ( link in 🔗)

10/06/2026

True story 🙄

Follow me Brisbane People! My food is great 🤷🏻‍♀️

Address

Dorothea Street
Brisbane, QLD
4170

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