MEDIA - Australian Gourmet Traveller - Produce
... and more recently Knead, Dench, Noisette and Wildflour in Melbourne ...
MEDIA - The Age - Epicure
When the bread comes to the table at C'est Bon, a pleasant and strangely quaint little French restaurant in Port Melbourne that avoids the cutting edge like the guillotine, it is proper French baguette. With rapier-like detective skills, I assume a liaison beneficial with Noisette, the French baker down the road.
In my best Peter Sellers accent, I ask "Is your bread from Noisette?"
"Oui," says the non-nonsense, super-efficient waiter (who is the owner, too). "They make the bread and par-bake it, we finish it off here."
Which explains why it is warm, has a thin, pliable yet crisp golden and blistered shell and the lightest, fluffiest interior that simply screams "slather me in butter or dunk me in a sauce. Now."
Good baguette, as you'd hope for in a place that wears the tricoloeur so conspicuously.
MEDIA - The Age - Epicure
... My great-grandfather started to bake at home in 1825 for his neighbour.
Word got around and such was the demand for his bread that he started the first bakery of the Menards, which began the curse of the bread...
MEDIA - The Age - Food
Addicts admit to travelling from Brighton and Northcote to eat the almond croissants made by fifth-generation French baker David Menard and his Gallic team. You can't beat pure almond cream - made from scratch - and buttery croissants.
MEDIA - Sunday Life - Lifestyle
On Saturday I went to a new place called Noisette with my wife, Helene. I had a crispy Danish pastry with pear, almond and honey and a hot chocolate, which was lovely. The owner, David Menard, is a naker and he makes bread, chocolates, pastries and cakes. It's a cosy space and you can smell the bread being made.