Rise Bakery opened in May 2022 in Sanctuary Cove, a boulangerie that brings a slice of French culture to the village through its classy French patisserie, bread and champagne.
The work of French-born Chef Pâtissier Adrien Marcinowski with Chef Maxime Bournazel and Sandra Soufi (Front of House), the café was designed and built by Clui Design and the Lowry Group.
“Owned by French, made by French, and we all speak French on a daily basis,” says Sandra. “Of course, many of our customers like to speak French to us too!” she adds, as I try to polish up my rusty pronunciation.
“Rise is the sort of boulangerie we would find beside a canal in Paris, in Lyon or Bordeaux,” Sandra tell us. “It’s the first time I have seen a boulangerie the French way in Australia,“ she adds when I ask about the champagne. (But of course, a French establishment needs champagne!)
“In France, locals would pop in each morning to buy their baked goods to take home,” she comments.
So, we too can buy our daily bread and pastries to take away in a beautiful box.
But the invitation goes further than that. With a powdery palette of cream and pink with gold trim, on plush indoor seating or at tables and chairs spread out on the terrace, we are also invited to sit with friends and enjoy our morning pastry and coffee in continental style.
Look in through the arched windows from the street and you will see glass cabinets full of pastries, cloches showing off meringue topped treats, baguettes and sourdough loaves lined up in boxes behind the counter.
Behind the counter, through panes of glass we can see into the kitchen where Adrien and Max work with their French apprentice, Lea, a Gold Coast local.
“Adrien trained with one of the most amazing pastry chefs in France,” Sandra says. “Everything is made by hand using French butter. Handmade croissants, fruit tarts, moccachino cake, mille feuille, pains au chocolat, chaussons aux pommes, proper French quiches [are there any other kind?], beef bourguignon pies… They are all exceptional,” she adds.
“But the Paris-Brest, in particular, Adrien makes in memory of his mentor,” she tells me.
It’s the pastry we had singled out as perfection for its buttery lightness and flavour, even above all the other delights.
What we had also noted is that none of the pastries were overly sweet. They do not depend on sugar for flavour, but rather on the quality of the other ingredients, such as the delicious frangipane and vanilla diplomat cream in the fruit tart, and real vanilla paste in the mille feuille.
“Adrien chose to cut down the sugar in our pastries,” Sandra notes. “We want to make this an accessible, everyday experience; one piece of excellence and a great coffee, with people not feeling guilty.”
At the inner end of the servery is the champagne and wine bar: shelves of French wine and champagne sitting beside a wall of bubbles, the glass imported from Poland. It’s a promise of good times to come when the liquor license kicks in and a high tea is introduced.
The owners of Rise may have fallen in love with Sanctuary Cove for its sophisticated village-like feel, but they hope that this boulangerie, which has brought new life to the area, will be the flagship store for others to come.
In the meantime, ‘Rise and Shine!’ My attention turns to the task at hand, that one piece of luxury on my plate: classic French pastry, short but not too sweet.
Rise Bakery, Shop C/ 4 Masthead Way, The Marine Village, Sanctuary Cove, Ph: 0468 598 200 Open: 7am – 4pm Tuesday – Sunday. Closed Monday.
NOTE: Some images credited to Rise Bakery.