eat There’s nothing quite as mouth-watering as the waft of freshly baked bread or as tempting as pretty little sweet treats. Dianne Bortoletto made it her mission to find Subiaco’s best bakeries and patisseries.
Oven
Bun in the
Louis Boeglin
Louis Boeglin and his wife Yllana started their patisserie from humble beginnings, making a small selection of high-quality French pastries for the Subiaco Farmers Market and events like the French Festival. Four years later, they have their own bricks and mortar store where Yllana is based. Louis, an Alsace-born chef, who trained under two- and threeMichelin-starred chefs in Europe, is usually found in their Swan Valley commercial kitchen. Louis works with Swan Valley farmers to find the best and freshest seasonal produce, making everything by hand and minimising the use of sugar, eggs and starch so the key ingredients, namely nuts, fruit and chocolate, can shine. A core range of picture-perfect pastries and cakes adorn the glass cabinets and each week, there’s a special. Louis’ presentation of the finished product is sophisticated, unique and guided by the principle ‘aussi beau que bon’ which means ‘as
14
SUBIACO: EAT DRINK SHOP
