Atelier Chocolat

🍫 And just like that all the orders of Gianduja (hazelnut and chocolate spread) are near completion. Dispatch (pick up, local delivery or shipping) will take place the first week of December, just in time for Xmas 🎄

If you are amongst the lucky customers who ordered please get in touch (DM) to organise date and time🧑‍🎄

Merci et à bientôt 🎁

🥖To all the sourdough bakers in the north side of the river 🥖

I recently came back from 5 weeks training with the team in magical Jervis Bay. I am trying to keep my hands in the dough so if anyone needs an extra pair of sticky hands leading to the crazy season 🙌🏼🙌🏼🙌🏼 please let me know!!!!

As I have another job making cakes and treats and at a local café, i can only do a couple of days Monday, Tuesday or Wednesday. I live in Preston and ride my bike to work… Brunswick, Fitzroy, Collingwood, Northcote, Thornbury….

🍫Also more than happy to share some chocolate making knowledge 😉 because bread doesn’t exist without chocolate 😂 or the other way round?🤔

DM 🙏

Laetitia 🍫❤️🥖

🫢 SOLD OUT🫢

I am very sorry to say that but I have been flooded with orders overnight and now unfortunately I am not able to take anymore as it went above my expectations!!!

I will make sure i make another load next year before Easter!

A MASSIVE THANK YOU to everyone who ordered 🙏🙏🙏

Watch this space for future ordering opportunities 🍫💫

🚨GIANDUJA ALERT🚨
Due to popular demand i will make a batch of Gianduja (hazelnut spread) before Xmas.
In order to get organised with hazelnut order and jars I need to know asap who would be keen to order and how many jars 🫙 for each order🥰🙏

PLEASE DM YOUR ORDER HERE NOT THROUGH THE WEBSITE!

Each jars are 125g @ $12.50 each. That price has remained unchanged since I had the shop in Trentham 😉

Our Gianduja contains 70% of the best locally grown hazelnuts from
in Gippsland and 30% of our house made dark chocolate with cocoa beans from Panama and Australian raw sugar.

💯
💯
💯
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200%

🎄Merci 🙏

🍩 This is not a doughnut but a triple chocolate sourdough bagel! 🥯🤤
This is the fruit of an amazing journey within the world of fermented food between a mad baker and a mad chocolate maker/lover 😂 in heaven Jervis Bay 🐬🌊☀️🐳

Macadamia, wattleseed, cocoa powder, Belize cocoa nibs sourdough bagel spread with house made 70% PNG bean to bar chocolate (look at the colour of this chocolate! No filter!)🍫

Wow!

Big bow here for Leander and her team at Kraken where every single bakery item is made from sourdough starter! From the croissants 🥐 to the seaweed bagels EVERYTHING IS SOURDOUGH! No yeast is being used in this bakery and my tummy is super grateful for it 🙏🙏🙏

🙇‍♀️🙇‍♀️🙇‍♀️

🍫🥖How satisfying and therapeutic to peel the husk off the roasted cocoa beans after a day of baking!?
😉 Ask Leander she loves it and she’s had a good go at it 🤩 which means less time spent winnowing and we like that💫

More chocolate being made at the bakery this week! Stay tuned

🥖🍫Chocolate making update!
We managed to temper about 3kg of Belizean bean to bar chocolate into beautiful bars and some into French antique steel molds of sardines 🤩

As it turns out we’ll have sardines on sourdough toast tomorrow morning on the menu 🤤🍞🐟🍫
💯 animal cruelty Free!!!

Put another batch of Belize chocolate on the grinder, with a different roasting profile in order to find different personality traits 🤔🍫

Next batch will take us to Papua New Guinea 🇵🇬 thanks to

To be continued 💫

🍫🥖Well it’s been very challenging here in Huskisson, Jervis Bay with extreme temperatures for the past 4 days🥵 it seems like El Niño is settling in for summer.

Not the best conditions for tempering chocolate on the marble slab but roasting and winnowing are still possible, al fresco is best!

Hats off to the team for all the effort it takes to make delicious bread in these conditions! Very lucky Huski peeps!😎

Next update on chocolate tempering coming soon! Cool change is coming tomorrow apparently 😁

🥖🧈🍫 When life gives you bread, butter and chocolate nothing matters anymore!

Slowly getting closer to my business name / life goal🤩

Thanks to Leander for sharing her savoir faire and extensive knowledge

And if you ask me where I ate the best baguettes, sadly not in France! My top favorites are now a tie in Melbourne and in Huskisson, Jervis Bay 💫

Where did you eat your favorite baguette? 🥖 open for suggestions 😁

🍞Just in case you are wondering where I am and what is going on, here is the answer.

I am here in Huskisson, Jervis Bay, NSW until October working with the team bakery and learning some tricks of the trade and while i can teaching the craft of bean to bar chocolate making🍫
💪💫

🍝Making pasta for 10 people is a labour of ❤️😁

Tomorrow I will start a new journey which will take me to the south coast of NSW.
It will be all about bread and chocolate / Pain et Chocolat 💫

Watch this space for regular updates! Back in Naarm sometime in October… maybe 😂

🤩First time ever making sourdough cinnamon buns!!!
So very excited that I could honour ’s recipe from the Perfect Loaf book.

Baking delicious goods from a levain is certainly very challenging and each time I bake my thoughts always go back to my first introduction to sourdough bread making with John Reid in Trentham. At the end of the workshop each and every student got a certificate stating «certified sourdough wrangler »

WRANGLING … I can’t think of a better word to describe the process of baking with sourdough. It’s a constant battle with the elements 😆 there are rules but they are different every day!

Temperature is the biggest challenge, it’s never like they say in the books, always too cold or too hot! So without any specific equipment one has to totally rely on intuition.

I must say that my years of experience as a chocolatier/chocolate maker are a huge blessing as I am so much aware of ambient temperatures.

But at the end of the day it’s what comes out of the oven that counts! And what goes in my tummy 🤤😋💪🐎 🤠

🍝Pasta making has become one of my favorite weekly meal prep which allows me to play with many different flours, recipes, eggs or water or a mix of both pasta, textures, colours, etc… the sky is the limit and there’s no return to dry pasta once you try it!

These ravioli are filled with roasted pumpkin, spinach, fresh ricotta and walnuts using a mix of spelt flour from and baker’s flour from
served with brown butter and your choice of herbs, sage is great but garlic and parsley work marvellously as well 😋🤌🍝

Buon appetito!

🌰🍫I love making this cake as it is a true reflection of the season. Gluten free chestnut and dark chocolate cake adorned with my favorite ginkgo leaves chocolate imprint… best having with elderflower wipped cream and a warm cup of tea 🫖 In France it is also called gateau Lyonnais 🇫🇷

Bon week-end!

🤤only 7 left from the last batch of Gianduja! Always the same addictive taste and same ingredients. Hazelnuts grown, harvested and roasted in Erica, Gippsland by 🤌 the very best hazelnuts with lots of fat to carry the best flavour!
House made 65% dark bean to bar chocolate with Panama cocoa beans🍫

NO ADDITIVES- NO ADDED SUGAR - NO ADDED OIL - GF - VEGAN 🌱 the healthiest Gianduja you’ll ever had!

🙌🏼 hands up to get yours! 🥰

What an honor to be able to take part of 2023 in Wellington and The Gordon institute in Geelong.

I would like to extend a heartfelt thank you to , P**a James and Miek Paulus for putting together this year gigantic programme of talks and workshops.

What a privilege to simply be there in this big moment of 3 days! I was so much in the moment that I didn’t take that many photos… so here are just a few.

2. Welcome to Wadawurrung Country ceremony
3. Breakfast pastry feast
4-5. Morning bake of the sourdough baguettes
6. Baguettes workshop with Ken Hercott 🙏
7. Pasta making .maiorano with spelt flour 🤤
8. The very best Swedish bun workshop with Gregorio
9. Babka with Maaryasha and 😋
10. Lievito madre for panettone
The best panettone I have ever eaten 💫💫💫

In memories of John Reid 🔥 ❤️

🍞SOURDOUGH TRIAL #3 🍞
Last Sunday I gave another go at baking a sourdough loaf this time following a very good basic recipe from master in the Tivoli Road Baker book.

Organic bakers flour and spelt

The overall result was much better than the first trial in the sense that the crumb was more aerated.
The sourdough taste wad oh so good! as the levain represents about 1/5 of the total weight of the loaf before baking.

This time my starter was made from half rye/half bakers flour which really helps. I have been using 100% rye starter for a long time and didn’t realise how much it affects the rise of the bread.

As the temperatures were significantly cooler than the first loaf I created a warm environment to help the rise by using an esky box and placing a hot water bottle inside, it does help a lot!
Especially if you try to bake a loaf within 18 hours from the start.
😂 definitely need to work on my patience there!

Happy baking everyone! 🍞♥️🍫

🍞SOURDOUGH TRIAL #2🍞
Yes, it is my own version of the traditional Hot X Buns and yes I am obsessed with swirls and since there is always too much paste to make the crosses, I make swirls instead with cocoa powder as well 😂

For as long as I can remember I always struggled with the taste and side effects of baking powder and yeast. Being able to make bake goods substituting yeast by natural levaining/ sourdough is a blessing to ones digestive system and mine in particular.

So happy with the result and the taste, how can things go wrong with a generous slash of butter 🧈😋😋😋

Happy baking!☀️

🙏 Recipe

🍞SOURDOUGH LOAF TRIAL #1🍞

Looking good from the outside but not so good inside🤔 Let me tell you how challenging it is to make sourdough bread in the heat of summer!!!

Please be kind to your local baker when things go wrong at this time of the year.

Just like making chocolate, temperature is a key ingredient in the process of making sourdough bread at any step. You quickly learn it 🤪

According to The Perfect Loaf book, my loaf was a tad overproofed which explains the lack of air pockets in the crumb and dense texture 🤭

On the up side of things, it is actually perfect to spread butter or Gianduja on… not spreading air bubbles here😂

Also the smellllll in my kitchen!!! It was like this smell you get walking past the bakery early morning 🤤 it brings so much happiness and childhood memories 🍞🍫😊

To be continued…

🍫ANNOUNCEMENT🍫

As things are not exactly lining up with my plans and by popular demand… I have decided to make some decent numbers of Gianduja spread, hazelnut bars and figs, fennel and almond bars which will only be sold PRIVATELY 🍫🍫🍫

I will make sure to have a good stock of Atelier Chocolat best sellers within 6 to 8 weeks.

In the meantime you can DM your order here or text messages.

Thank you for all the recent requests 🙏🍫🙏

🍫It’s been a long time but OH JOY! the passion is still intact! 🤤 65% dark chocolate made with organic raw sugar, a little bit of cocoa butter and some great cocoa beans from Panama! 🍫

Ready to make Gianduja spread with the best hazelnuts from Gippsland

Working on the bread to spread it on😁🍞🍫

🤴La galette des Rois 🤴

The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, la fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar.

The cake is cut in any amount of slices and the person who finds la fève (it is an almond in this one) becomes the King or the Queen. In France the cake is sold with a golden paper crown 👑

Nowadays pastry chefs around the world have creatively modified the filling and the decoration.

Beside the religious aspect of it, this is my favorite cake to pair with a glass of French bubbles! 🥂 it is a match made in heaven!

Santé!

🥳HAPPY NEW YEAR🥳

Slowly recovering from the many challenges of 2022 I thought I would give you some updates about what 2023 will look like for Atelier Chocolat.

On the business side of things first. As soon as I register the new food premises I will resume the production of your favorite bars and the online store will reopen. There will only be 2 places to purchase our chocolate products, online or where I am currently employed. Unfortunately I won’t be taking any wholesale account at this stage.

In the meantime my goal this year is to learn more about my other passion which is sourdough bread making. I am hoping that this will be achieved in many ways, self teaching, classes, trials and errors 😂 many many of them!

Chocolate making and bread making will then give senses to the original name PAIN ET CHOCOLAT 🍞🍫

Making and eating the best of both which I believe is the secret of longevity 🥰

🙏 I would like to extend a big thank to my family near and far, all my friends, all my customers and all my followers for supporting my crazy journeys.
Thank you also to all the people who inspired me! The list is endless…

📚The books on the photo are some of the best references in both fields. They are bibles for me. Highly recommended to anyone who is interested to give a go at either.



Don’t hesitate to leave comments, feedback, recommendations, wishes or get in touch 🙏

I couldn’t end this utterly challenging year on a better note. My dream of visiting the hazelnut farm in Gippsland had come true.

This is where I get the best hazelnuts you all love and appreciate so much in my chocolate bars and in the Gianduja (spread).

Very strangely the processing of the hazelnuts once harvested is very similar to the one of cocoa beans.
We talk about cracking, winnowing, sorting and roasting. An extremely labour intensive work in sometimes extreme weather conditions.

Thanks to all of my loyal customers who have been buying my hazelnut products for the past 4 years I feel very humble to know that I am supporting such a beautiful local farm.

Severely hit by the effects of Covid following by devastating floods Lisa and Bernie work their heart and soul to keep the farm going.

Thank you for your support 🙏🍫

Hazelnut dacquoise or pavlova?

🎄Joyeux Noël Merry Christmas Frohe Weihnachten Feliz Navidad Buon Natale🎄

The cannelés journey isn’t stopping!

I was very blessed and grateful to attend new book launch “Wild Drinks” on Queens parade in Fitzroy North.

Amazing food by chef and all of Sharon’s new range of wild fermented drinks to taste!

What a feast x

🎄Christmas this year will be a little bit different for me.

Unfortunately I won’t be able to make all the beautiful Christmas trees and baubles but the website will reopen next week and all our bars small and large as well as the Gianduja spread will be available. Apart from the Fig Fennel and Almond bars which have sold out🧑‍🎄

I would encourage anyone to pick local pick up or delivery especially if the weather starts to warm up. Please check with me before processing with your order.

Thank you for your support.

Laetitia 🍫

🍫Alternatively support all the small artisan chocolatiers or chocolate makers in you area.
They need you after the last 3 years we just had.🍫

⚠️Please don’t shop for Christmas chocolates at the supermarket!⚠️

🍎The Queen of the Apples🍏

Words can’t express the pleasure and excitement I had making this thin apple tart on Saturday Jour Cafe & Store] in Collingwood 🍏

Like the cannelés, it sold out in no time and I am now planning to make more for the coming week. It will be available every Saturday and maybe Friday🍏

Follow Jour Cafe & Store] for regular updates 🍎

Wishing everyone a happy long weekend

🍫 It is a weird feeling not having to play with chocolate on a daily basis after so many years but there are many aspect of my new life which make me think that I have made the right decision…

Nevertheless until I run out of stock you can style purchase online your favorite bars and Gianduja spread.

Whisking you a great weekend filled with ♥️ and 🍫

🇫🇷As you all would know by now I have started working on Keele St in Collingwood.

The cannelés as well as the Madeleines are a daily treat so will never miss out ever again😇

The Madeleines come out at 8am deliciously warm followed by the cannelés around 9.30/10am as they need to cool down for you to experience the decadent crunchy shell😋

Jour is open Tuesday to Friday 8am til 3pm and Saturday 8.30am til 3pm.
We are in the lookout of a savoury chef so we can remain open 7 days a week😊 DM if you are interested or know someone 🙏😇🇫🇷

I am looking forward to seeing you all in the hood of Collingwood 🥰🇫🇷

A bientôt!