Basque is Chirn Park’s new HQ of cheesecake and sips.
Basque is Chirn Park’s new HQ of cheesecake and sips.
Every once in a blue moon, we get whispers of a newcomer so epic, we can’t say for sure if we’re actually dreaming. Something truly delicious has been baking in Chirn Park, with the impending arrival of a new artisan bakehouse concept, Basque, set to combine two signature specialties: cheesecake and champagne #isthisevenreallife?! Yep, we might have just died and gone to heaven.
There are few sweet treats so universally beloved as the humble cheesecake, with its irresistible allure and ability to send even those curiously dessert-averse individuals weak at the cheese. And when you hear that a newbie is coming to town specialising in not only that, but bubbles too, you know it’s gonna be When Harry Met Sally levels of OMG-good.
A duo that certainly needs no reminding of the sorcery that unmistakable sweet, rich and tangy combo holds are owners Laura and Zachary Guertin. They are thankfully here to reassure us that the dream-like existence of Basque Cheesecake & Champagne is in actual fact, very real #praisebe. The pair are certainly not alone in their view that “there isn’t much on this planet you can’t solve with cheesecake. And anything you can’t solve with cheesecake, you can usually solve with Champagne.”
This hospo super duo are both bringing their respective industry experience to Basque. The kitchen will be headed by Laura, formerly a head pastry chef for 4 years at two hatted restaurant Aubergine in Canberra, in addition to head pastry chef at Rebel Rebel. Zac brought his drinks wizardry to the table to curate the fun and varied selection of bubbles. Having sampled some of his creations at TØKOH we can happily attest to his genius. He spent 10 years behind the bar honing his talent in Canberra hospitality and led the team at award winning whisky bar Molly for 6 years.
“Basque exists to ensure that any truly special occasion is matched by a truly memorable cake”, with its arrival also offering the perfect solution to the age old question: ‘what should I bring?’. The couple adds, “We can help you say congratulations, thank you, sorry, goodbye, happy birthday or welcome”. Though in our humble opinions, ‘just because’ is just as valid, too #lifeisshort #eatthecake.
The locale for the new space was a no brainer for the pair, saying “We fell in love with the community at Chirn Park”, though we have little doubt that feeling will be very mutual indeed. In the ultimate win for both Laura and Zac and lucky locals, “The space was also a bakery beforehand so it came with a massive commercial 4 deck oven ready to go. This was a big drawcard for us being able to move in and start baking.”
The new venue will include intimate seating options both indoors and outdoors on the front deck, welcoming customers to partake in an obligatory slice of that signature cheesecake, or a convenient pit stop to pick up a celebratory cake on their way past. The fit out is every bit as chic as you’d expect, with a boutique feel to match the artisan-style baked goods. Timber herringbone floors frame the light-filled space, complimented by an array of elegant ambient lighting features.
With the venue’s signature sweet originating from Basque Country on the border between Spain and France, the menu offers a taste of the best of both worlds countries, with a Spanish Cheesecake and French Champagne selection.
To complement will be a rotating selection of sweet treats, batch brew and cold brew coffee, as well as a variety of gift pack options to suit every occasion.
Officially redefining (or forever ruining) the standard coffee catch-up with the gal pals, the most notable highlights will of course be that signature Basque cheesecake in addition to Champagne & sparkling wines available by the bottle.
The couple has worked hard to curate a “fun selection of bubbles across a few styles that we hope will cater to all taste palettes and budgets. Everything from Australian Pet Nat & Prosecco, Spanish Cava and of course a variety of French Champagnes including some of the big houses and some independent grower Champagnes.”
We’re not sure which part we’re most excited for, but it doesn’t matter bc we can have our champas and cake (and eat it too, obvs). But for now, our cravings remain well and truly off the Richter scale.
Where: 33b Musgrave Avenue, Chirn Park
When: Wednesday – Thursday 10-4, Friday & Saturday 10-6 (Sundays at HOTA Markets)
Words by Kellie Leader.
Images by Mathilde Bouby.
