At "McClemens Restuarant" in Twickenham Claire was a pastry chef and Antoine came to take the sous chef position. One year later they were married! Whilst Antoine and Claire were working in a fine-dining restuarant in Honfleur, France, they realised the huge need for quality breads and pastries in South Africa. So they began working nights in a nearby bakery.
"La Patisserie" opened on 21st July 2005 Antoine and Claire ran their bakery alone for 2 years. They now have 6 full-time employees, plus themselves. They just opened a second shop, Ciabattini, opposite Van Rensburg's, next to the Lancewood Cheese Factory.
Their Products: They use only stone-ground flour, containing no additives, preservatives or chemicals. They use farm butter, cream and imported chocolate from Switzerland and Belgium. Every product is baked fresh daily, the bakers arrive at 3am!
On Saturday mornings they also sell their products at the Wild Oats Farmers
Market.
At "McClemens Restuarant" in Twickenham Claire was a pastry chef and Antoine came to take the sous chef position. One year later they were married! Whilst Antoine and Claire were working in a fine-dining restuarant in Honfleur, France, they realised the huge need for quality breads and pastries in South Africa. So they began working nights in a nearby bakery.