LePéché Gourmand Boulangerie – Patisserie is a French bakery-pastry shop in the heart of the Goldfields in Creswick, Victoria. Creswick is at the opening of the Macedon Ranges, a short 10 minute drive from Ballarat, 15 minutes drive from the historic town of Clunes where gold was first found in Victoria, 20 minutes from the mineral springs of Hepburn and Daylesford, and the wineries of the Pyrenees.
The name “Le Péché gourmand” comes from the translation of the “sin of gluttony”. We wanted to emphasize the French influence in our products as well as the notion of pleasure. In French it is actually something good to have a “ Péché Gourmand”. This usually means your favourite food, something you can’t resist, especially if you weren’t hungry anymore. It really emphasize the pleasure of eating something that will transcend all your senses. In French, “gourmandise” is opposed to “gloutonnerie” (gluttony) by the meaning of pleasure.
We both have worked in the food industry for the last 15 years and have also travelled throughout North America and Europe. In addition, Marie being French, had an extensive knowledge of this great tradition of theirs which is boulangerie-patisserie. Traditionally, bread is the main ingredient of a lot of different cultures mainly European. There is evidence of bread making dating from 30000 years in Europe. You can also see the importance of bread with some slangs, for example, the word “companion” is the Latin translation of “with bread”. We also attribute the development of “pain au levain” to the Gauls by using the foam skimmed from beer as yeast, and then retaining a piece of the dough to be reused the following day with the new dough. It is how you hear nowadays of “sourdough” starter as old as 100 years.
We wanted to share this passion for food we both have with bringing you a new perspective and also enjoy and share this tradition. We do use traditional methods and classic recipes. We do “reuse” the dough, which means we mix a new dough everyday and then add some from the previous day. It allows us to use less and less yeast as it feeds from itself. It also brings a lot of flavour and is called “pain au levain”.
We hope you will enjoy it as much as we do preparing it.
All our bread and pastries are made on premises everyday and we use local organic ingredients sourced within one hundred mile radius when possible, such as Brooklands free range farm, Salt kitchen charcuterie, Tuki Farm, Bunnyniong Blueberry farm and Southern Light Herbs….