Pain Perdu

16/07/2026

Guess who is bringing some amazing bread loaves this Saturday (18th of July) at Pain Perdu? Betsy from Oak and Swan Bakery!

If you want to order your loaf before they disappear let me know on 04 02 509 534.

Here are the loaves for this month:

Approachable loaf
Whole-wheat
Half rye - Half wheat
Olive
Seeds and sprout
Seedy Rye
Fruit loaves

See you then!

14/07/2026

Bonjour from Pain Perdu,

We’re open again today from 9 to 4:30 pm and here is what we have cooked for you.

Savoury
- Beef Burgundy Pies (Beef from Silverwind Farm)
- Cornish Pasties (Beef from Silverwind Farm)
- Sausage rolls (Pork from Amber Creek, Beef from Silverwind Farm)
- Rabbit Pie (wild rabbit from Gippsland Game Meat),
- Duck Pies (meat from Gippsland Game Meat)
- Masala Pies (Vegetarian)
- Mushroom and Parsley Quiche, Vegetarian
- Leek and Cheddar Quiche, Vegetarian
- Berry’s Creek Brie, pickled Beetroot, Gippsland Jersey Cultured Butter, Rocket Baguette, Vegetarian
- Amber’s Creek Ham, Mustard and Cultured butter baguette,
- Soup of the week: Pumpkin and Garam Masala, GF, DF and Vegan Options Available
- Home Made Chutney to accompany your savoury treats (Kasundi)

Sweet
- Basque Cheesecake, GF
- Brownie with Almond Meal, GF
- Lemon Tart with local lemons,
- Cake of the Month: Choux à la Crème,
- Carrot Cake,
- Canelés,
- Palmiers (Small and Large ones)
- Walnut and Dark Choc cookies

Bon appétit!

Photo by knowstudio

13/07/2026

Tomorrow Pain Perdu is reopening after our winter break ❄️

Thanks so much to long_john_pickle who opened extra days while we were away. 🏴‍☠️

Winter is here 🧣🧤so pies will be warm, soup will be simmering and of course cakes will warm up your hearts ❤️ ☕️ 🥧 🍰

We are looking forward to seeing everybody again and hear about your last 5 weeks 🌈

Happy Bastille Day! 🇫🇷

Photo by knowstudio

11/07/2026

While in Paris, we visited my friend Stéphane, with who I did my French baking diploma.

Stéphane opened his own bakery a couple of years ago, at his place in Andrésy (Yvelines). It’s called aupainbavard. He’s now baking for his local customers, but also shops, and restaurants. I’m so proud of him for making his dream come true! 👏👏 Well done to you Stéphane! It was such a pleasure to catch up and see your place. Next time we’ll bake together!

And if you look at the pictures, you’ll see his oven which will be really similar to ours. It’s made of steel, it uses 1/2 to 1/3rd of wood compared to a brick oven. It’s got 2 flours that rotate manually. A great piece of equipment. We cannot wait to build ours and bake in it!

09/07/2026

Let’s talk Canelés!

It’s a specialty from the region of Bordeaux, where Capucine grew up.

In the 18th century, wine makers filtered the wine using egg whites whipped into snow. The left-over yolks were given to the nuns to make cakes, and that’s how the canelés was born.

Picture 1: canelés and their copper moulds made at Pain Perdu. Photo taken by knowstudio

Pictures 2 & 3: taken in Bordeaux in the Baillardran shop, one of the most famous brand of canelés pâtisserie in the region. As you can see they have different sizes. They have the big size (Gros), the medium one (Lunch) and also a bite-size (Bouchée, not in the picture here).

We chose at Pain Perdu to bake the bite-size one as Capucine finds the ratio between the caramelised exterior and the soft interior is nicer.

We use copper moulds to have the nice caramelised crust, real and home-made vanilla paste, dark Rum, organic local flour, Gippsland Jersey milk and butter. And they are yummy!

We reopen Wednesday the 15th of July if you want to try them! 🤤

́s

07/07/2026

“EATING ORGANIC IS A POLITICAL ACT. WE VOTE FOR 3 TIMES A DAY”

That is what was written on the front of a beautiful bakery in the 11th district of Paris, rue Saint-Sébastien.

They made their bread with organic flour obviously, 100% sourdough (no hidden commercial yeast). They also made their own pastries (which is really rare in France, sorry to break this news!!).

At Pain Perdu we are committed to use nutritious food. We source them locally and organic as much as possible. It’s a way to support our local farmers that work super hard to bring good food to our bellies.

Eating local and organic can be difficult sometimes and can’t be accessible to everybody all the time, but the more we try, the more accessible it will become.

And we cannot wait to bake some delicious bread at Pain Perdu!! Did we tell you we’ve started building our wood-fired oven?? 🥖 🤩

Bon appétit!

See you at Pain Perdu from Wednesday the 15th of July 🍰

06/07/2026

What a beautiful time we had in France! Great time visiting family and friends, and eating delicious food 😋

Here are the famous dunesblanches that started in Le Cap Ferret not far from where Capucine grew up.

A chou filled with delicious light cream. If you ever go there, please try them!

We had these with a delicious coffee from noir_coffeeshop, rue des Blancs-Manteaux, in the 4th district of Paris. Their barista spent time in Australia :)

What a treat!

We’ll be back trading on Wednesday the 15th of July :)

See you then ☕️

28/06/2026

Our bake house is getting closer! We’re looking for a new team member :)

Someone who cares, works with heart and who wants to be part of a friendly team.

Contact us at [email protected]

09/06/2026

We’re taking a winter break to spend well needed family time and slow down a bit.

We will be back on Wednesday the 15th of July with new French treats and a little bit closer to have our wood fired oven installed!

In the meantime, littleoberoncafe and longjohnpickles will work extra days to look after you until they get their well deserved breaks.

A tres bientôt!

The Pain Perdu Team ❤️

Photo by knowstudio

05/06/2026