French Tarts in Brisbane, Queensland, Australia | Wholesale bakery

French Tarts

Locality: Brisbane, Queensland, Australia

Phone: +61 7 3076 1172

Address: 33, Vulture St, West End 4101 Brisbane, QLD, Australia

Website: http://www.frenchtarts.com.au

Likes: 803

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24.01.2022 Chocolate and hazelnut praline tart. Still working on the menu. No rest for the wicked, even on father day!

23.01.2022 Pastry display at Farine. Over 50% vg.

23.01.2022 Saturday arvo mixing.

21.01.2022 New pastries for the next couple of months. Salted caramel triangle croissants and New-York cheesecake danishes. Delicious!! @ Red Hill

21.01.2022 Today 's new quiche at Farine. Camembert and leek. Hoo yeahh.. vegetarian.

20.01.2022 Ready for the weekend, hopefully. Just need to fold in the butter or the vegetal fat, and we will have delicious pastries.

19.01.2022 Thin apple individual tarts. One of my favs. So simple yet sooo good.

19.01.2022 "Chef Maurice" and I have been busy!!

19.01.2022 The day after ... Pain de Campagne au levain, or Country sourdough bread. Oooh yeah, we ve got a winner here.

18.01.2022 The perks working at French Tarts. Vegan whipped cream licking good.

18.01.2022 In collaboration with Fick, a new artisan brewer located 108 Old Toombul Rd, Northgate, we created this Golden ale campagne sourdough. Epic!! I swear i didn't lick the spoon.

17.01.2022 Our chef "Maurice" is about ready. He will soon be working very hard.

16.01.2022 Saturday creations. Focaccia galore.

15.01.2022 Chocoloco laminated dough before rolling. We will continue for another couple of weeks to produce the chocoloco ( chocolate dough chocolate croissant) then it will be replaced by something new.

15.01.2022 Today, i am working on a new bread(old classic really), Pain de Campagne au levain. 8o% hydration, no yeast, no fat, no chemical, no sugar, in fact, flour, water and salt. That's all.

15.01.2022 I am spinning out, man!!

14.01.2022 New fire power for French tarts.

13.01.2022 One of the telltale signs of a good croissant is its honeycomb aspect when cut in half. Is it honeycomby enough?

12.01.2022 Guest pastry for the month of June. Amarena cherry and banana danish, with a hint of roasted coconut. Jeanpauliscious!!!

11.01.2022 Working with banettons at French Tarts.

11.01.2022 "For a while" pastries. The pistachio and almond double bake croissants are starting next week, to replace the New-York cheesecake danish and the salted caramel triangle. Don't forget the straight one is made with butter, the curved one is vegan.

10.01.2022 Nice racks by French Tarts.

08.01.2022 Vegan Strawberry & Cream tarts, next generation. I can't believe my taste buds!!! Comment if you want it brought up to Farine.

08.01.2022 Vegan choux balls. I am getting closer, i can feel it. Very challenging, but so many possibilities.

06.01.2022 Due to an overwhelming demand, the botties are coming back, soon.

06.01.2022 First attempt to make vegan cheese and bacon rolls. My son reckons more filling otherwise taste like an omnivorous one.

06.01.2022 Chocolate ganache and salty caramel tart. Shortbread shell. Topped with nibbed sugar and cocoa nibs. Plant based French pâtisserie.

05.01.2022 Cia-battaaaaaa!!!

04.01.2022 Veganmite and sheese scrolls. If the association of French pastrychef haven't put a contract on my head yet, it shouldn't be too long now.

03.01.2022 Working in my new kitchen. I'm lovin it!