Journey with Agathé Pâtisserie
She remember those early and chilly morning walks to work. Melbourne in a state of sleep inertia, being coerce to awaken only by the rumbling of the garbage trucks and the occasional bustling oddball. The South Melbourne Market was a fifteen minutes walk from the Southbank apartment. Before sunrise, the only way into the Market was via the rear entrance where the hanging carcasses of freshly slaughtered animals welcomes you.
She was a pastry chef at Agathé Pâtisserie. The days were long, hard and buttery. But damn was Agathé Melbourne’s queen of croissants! The pastries were always freshly baked in the morning. When freshly taken out from the oven, the slightest touch will cause a symphonic crackling of the skin. The buttery scents and yeasty aromas bewildered market regulars and tourists alike. Despite being a waistline hazard, they still came like moths attracted to flame.
Some of her favourites are the almond croissant, the pain au chocolat, the galettes and the cherry pistachio danish. If you are feeling something exotic, head pastry chef Romain's got you with a pandan croissant or a seasonal creation.
To pirate the proverb, “the proof is in the proofing”.
P.S. Lune vs Agathé is a topic for another day.