La Maison de L’éclair, the story of a concept store

Laurence and Frederic Caillon, the husband and wife pastry chef owners of Sydney’s multi award-winning Croquembouche Pâtisserie are behind La Maison de L’éclair concept store.

Frederic is a traditional French pastry chef who grew up in his parents’ pâtisserie in France; Laurence, his wife, grew up in a French foodie family and always loved cooking. Sweet met savoury and together they founded Croquembouche Patisserie in Sydney in 2000, which since then has become one of the most respected patisseries in town, well known by Sydney foodies and high profile chefs like Manu Feildel, a good friend of Laurence and Frederic.

Today Laurence and Frederic have a new challenge: sharing their passion for éclairs. Traditionally glazed in neutral shades of chocolate or coffee, the éclair has also long been more delicious than beautiful and thanks to Laurence and Frederic, it’s now officially back to the front of the pastry case with both beautiful designs and delicious taste. Frederic has been developing hundreds of éclair recipes and today he’s proud to showcase them in the new Bondi store.

Frederic recalls his childhood memories of éclairs : “I’ve been watching my  parents making the éclairs all my childhood but I could not touch them. I could help on many things at the pâtisserie but the choux pastry, no way, my dad would never allow me to touch it ! When I grew up, my main obsession was to make éclairs !  I think what I loved the most in éclairs is the combination of the thin eggy pastry, the deliciously thick ganache cream and the sugary icing. When I became a pastry chef, I made my first Eclairs. They were stunning, and frankly speaking, a quality éclair takes far more precision and flair in the kitchen than a cupcake”.

To showcase their modernized vision of this classic French childhood snack, Laurence and Frederic unveil the first Éclair concept store in Sydney “ La Maison de L’éclair”  fully devoted to the little sweetness, although savoury meets sweet in its repertoire. In the very trendy suburb of Bondi where health-conscious beautiful people meet good food lovers, with an all-glass storefront, concrete floors and a jewel-like pastry case that tauntingly flaunt the éclairs glistening, luminous fondant colours and bold-flavoured fillings.

All éclairs are made fresh with sought-after quality ingredients with meticulous attention paid to aesthetics and flavour. The gluten-free savory éclairs are just perfect for a light and delicious temptation and for the sweet-toothed, there are perfectly executed classic éclairs with a contemporary spin.

Those who want to settle in for a while can eat on the spot – they are open for brunch on the weekend and it is becoming the trendiest patisserie in town. Order online and delivery is also available. Limited edition éclair boxes with edible words and graphics are also available for corporate gifts, parties and functions and how about a bespoke éclair croquembouche as a wedding cake !