In Dipcro Pastry we crust.
In Dipcro Pastry we crust.
In case you’re not already a-croissant the news, something epic has been a ‘cookin in Chevron, with the locale keeping under wraps news of a very delicious bun baking away in its CBD.
The central spot has welcomed brand new addition, Dipcro Pastry – a patisserie specialising in the scrumptious pastry art of all things puff, a development that we’re #flakingout over. Because life’s just butter with a freshly baked pastry in hand, no?
One thing is for sure, pastry is officially the only form of ‘flaky’ we’ll accept in 2023, and to be clear we plan on graciously accepting it verrry often.
Our personal baked good dispensary, we mean.. the new patisserie has taken up residence on Chevron’s Thomas Dr thoroughfare, which, depending on how you look at it – is either very good or very bad news as far as #snaccidents are concerned.
Evelyn and Michael, the entrepreneur duo behind Dipcro, have combined their superpowers to bring the new venture to life – Evelyn, a graduate of the prestigious Le Cordon Bleu brings extensive pastry experience, while Michael brings his big brain energy to the biz backend.
The pair go on to spill the tea, or pastry – that it was Evelyn who first dared to dream those big, shop sized dreams, whilst Michael, the hype man behind the operation, became the driving force behind making those sweet dreams a reality.
Some might say they were born and bread for the #breadlyf, with their family back in Indonesia already spending some 50 years perfecting the secret recipe to their burgeoning bakery empire.
The duo went on to crumb up with the name Dipcro for the new venture – a play on combing the words ‘Dip’ and ‘Croissant’, à la the signature mode of serving the croissant with an array of signature toppings & fillings, for your dunking pleasure.
Just follow your nose to find the unmistakable aroma of baked goods and coffee permeating the Thomas Dr promenade, the French-vibing B&W awnings your second hint of what awaits.
The Clui Design influence on the interior space is evident, with their trademark chic, white on white vibe (one that avid pastry aficionados might already be familiar with from Sanc Cove’s Rise Bakery) a solid clue of their part in #nailing yet another local fit out.
Framing the back wall, the illuminated Dipcro insignia makes a valiant effort stand out among a sea of pastries, while the La Marzocco espresso machine (aka the sexiest machine known to mankind) is a a sight for sore eyes – sitting pride of place and punching out irresistible Campos coffees #onrepeat.
But enough drooling over inanimate objects.. let’s cut to the cake. The signature Dipcro, has one of the strongest supporting casts since The Godfather graced our screens, with Cinnamon Buns, Croissants, Mille Feuille and Palmiers all making offers we can’t refuse.
And yeah, Dipcro is really not flaking around here.
In fact, it might just be the best thing to come to Chevron since ‘iced’ bread. So crumb on GC.. get amongst it.
Where: 55 Thomas Drive, Chevron Island,
When: Daily 7am–2:30pm
Words by Kellie Leader.
Images by Mathilde Bouby.
Well well well, what do we have here?
If it isn’t our mate Currumbin collecting trendy new haunts like they don’t already have dibs on the coolest creek in the whole of the GC.
It’s okay though, we’re not mad about it, because in case you haven’t caught the hottest news in town, a cult-flavourite on the GC scene has branched out to bring us a BRAND NEW VENUE (and yes we feel the shouty caps are warranted, as will anyone who has tasted one of their mouth-watering pastries) because we are talking about our beloved, one and only Tarte Bakery here.
We are so bready for the great Tarte takeover, with Currumbin officially welcoming its sister venue Tarte Beach House this week and, while we want to say it’s every bit as good as you’d expect – it’s not.
It’s even better (how is that even possible?!)
Taking up residence under the palms lazily swaying by the picturesque Currumbin Creek foreshore, this Hamptons meets Parisian style stunner ticks all the boxes – and with owner and culinary mastermind Chloe Watts at the helm, we certainly don’t think this new venue will be living in the shadow of its big sister for long.
Somewhere between her duties as #supermum and running one of the GC’s most popular artisan bakeries, Chloe apparently manages to squeeze in the odd The Block binge, because the new Tarte Beach House beach shack glow up was a reno of epic proportions.
She well and truly uncovered the true potential of this creekside gem, which has been treated to a full facade makeover with some stunning new joinery to frame those knockout views.
Also of note are the painstakingly sourced vintage fixtures, with tables, counters and beach umbrellas turned lamp shades direct from France clocking in at a mere century old #oohlala.
Complete with chic monochrome checkerboard floors and elegant brass fixtures to round out the whole elevated space, it’s no longer just the glistening outlook that’s insta-worthy.
No how matter how ‘in’, the mullet may claim to be, we are loathe to use such a term to describe the ‘party in the bottom, business in the top’ functionality of this gorg new multi-level space (but we did it anyway).
Downstairs has been designed to be the more casual of the two spaces, welcoming us to saunter in post-dip and pull up stumps, or perhaps grab a New York style bagel (or any of your usual Tarte flaky faves) to-go #we’rejusthereforthecruellers.
Upstairs boasts the more formal style restaurant, which of course is fully licensed (which means Tarte cocktails, huzzah!).
Coupled with all-day faves such as Chilli eggs – Crispy ‘fried’ eggs, sauteed asparagus and broccolini with Aunty TT’s crispy chilli and fresh shallots on white sourdough and slightly more boujee brunch options such as the Lobster Roll made with Southern rock lobster in hot butter, celery, chives and lettuce served in a toasted housemade brioche. Shut up and take all our money!
With plans to eventually extend the Tarte Beach House offering to arvos and evenings, Europe called and said we should definitely stay home for creek hangs this summer.
When: Downstairs officially opens Thursday 10th August, upstairs opens this weekend from 6.30am-3pm daily.
Where: 2 Thrower Dr, Currumbin
Words by Kellie Leader.
Images by Carly King.
There’s something about the rise and rise of a homegrown brand that started out slinging their wares at the weekend markets that hits you right in the feel-goods. With cult Aussie labels like Peony swimwear, Business & Pleasure and Kivari all starting out from a humble market stall, it basically equates our weekly pilgrimage to saunter among the stalls (mosh pit, but make it mid-30’s) to a treasure hunt for adults. Somewhere right between the coffee van, and the organic zucchini’s lies the potential to uncover the next hidden gem.
And crust us then we say, we’ve got one to watch. While it’s undeniable the weekend market vibes are high on the GC, it didn’t take long for word to get out about Bake House Gozen’s croissants being next level.
For owner Maki Jinno, her pastry business started out delivering her tasty treats to the hungry hordes every Saturday at the Palm Beach markets.
After two years of delighting pastry aficionados with her trademark buttery, flaky goodness, Maki developed quite the cult following – frequently breaking hearts after selling out. It soon came apparent it was time for this little Bake House to gozen all out and expand to a shopfront. You go Glen Cocoa!
On her quest to find a home for her delicious goodies, Maki opted to set up shop in Molendinar, resulting in somewhat of a hidden gem with her artisan style bake-house the first of it’s kind in the area. Adding “We wanted a location where nothing much was happening in the area, so that when we opened it would be a surprise and shock to the community.”
Maki’s vision for the Bake House Gozen HQ was for it to be reminiscent of a Japanese bakery. The result would easily hold it’s own in any of the trendiest hotspot suburbs, which makes sense when you find our that local creative powerhouse Owen Thompson helped bring this project to life. Peel your eyes away from those seductive rows of pastries for long enough, and you’ll be greeted with creamy, rendered surfaces bringing luxe texture for days, and some pretty stunning oak joinery to ensure the space is still warm and welcoming (and if appreciating nice joinery means we’ve officially embraced middle age then so be it..)
There’s no flake it till you make it here folks, with Maki racking up an impressive 25 years of pastry experience under her chef’s jacket. All of the croissants are hand made in house using the traditional 3 day process, which… sounds like a lot of work tbh. We’ll be quite alright over here just sampling one of everything, thanks.
The menu is constantly rotating to welcome new, seasonally-inspired flavours alongside the staples. Of course there’s the beloved classics like Almond croissants and Pain au chocolat, but you can also expect to be tempted to stray from your usual go-to with new flavours to try such as Orange, mandarin and poppyseed Pain Suisse. Which, roughly translated is ‘heaven in pastry form’. Okay so it’s technically actually ‘Swiss bread’, though we would argue that’s chronically underselling how. dang. good. these. are.
If you’re on the central GC and haven’t yet acquainted yourself with the daily deliciousness they’re serving up, you’d butter believe you need to flake your way down to Bake House Gozen, ASAP.
Where: Shop 7B, 458 Olsen Avenue, Molendinar
When: 6am–1pm, Thursday-Sunday
Words by Kellie Leader.
Images by Belinda Symons.
