Resources

Gontran Cherrier is a fourth generation Parisian baker known in his home country not only for his mouth-watering croissants but it's his twist on French classics with an Aussie edge that has pastry lovers most excited at his Melbourne boulangerie.

Add some middle eastern spice to your menu with this traditional Lebanese Baklava recipe! It is quick and easy to make using Pampas Filo Pastry and is perfect for cafes and caterers looking to diversify their dessert offering.

Creaminess from the mayonnaise, crunchiness from the onions and saltiness from the capers. This recipe combines perfectly with the garlic bread base to offer a unique way to utilise the product throughout your menu.

We spoke to Sydney based hospitality group Momento, who not only transformed their business model in the wake of Covid-19 by using food trucks to combat social distancing measures, but also brought the community together during these uncertain times for the Australian hospitality industry.

Air. It's not on the ingredient list, and it's rarely talked about. But air, or lack therof, in a cookies, cake or biscuit is the key difference to a good product. There are three ways to create air in baking, read on to discover them.

Spice up your breakfast menu - literally. The Shakshuka offers a Mediterranean spin and rich flavour combinations that your customers will love.

Sweet success - Tips and tricks to get the most out of sugar.

Be transported to delicious doughy heaven.

These addictive pastries have no additives or preservatives.