Macarons: why we don't sell them in our shop
Bruno Breillet grew up in Lyon, France, a city that is blessed with produce of unequaled freshness and a reputation for being at the epicenter of French gastronomy. Bruno draws a lot of his experience and all the techniques he knows from watching his mother and grandmother in the kitchen tirelessly, day after day, making dishes that nowadays are only being served on special occasions. “Make it fresh” was the motto and almost everything was made without following a recipe, as both mother and grandmother seemed to be living encyclopedias of cooking.
“Weekends were days waited for with much anticipation as there was almost always a sweet tart on Saturday, and a cake, or pastries for Sunday lunch - either homemade or from the patisserie. I always marveled at the sweet creations gracing the shop windows of our city patisseries and was always spending a lot of time creating cakes in my head because I didn't have the means of having a food lab all for myself back then!”
“A lot of what I do is classic French, but I like to add my own personal touch to a sweet or savoury tart by adding or pairing flavors in a way that may not be totally surprising, but certainly adds an extra depth of flavour that would not be expected at first. One layer hides another. I don't like to water down ingredients making it more acceptable to local standards as I believe that dilutes the taste and makes the product irrelevant and not worthy of its origins.”
Bruno started “Bruno’s French Bakes” in London in 2011 selling at local markets and catering restaurants and coffee shops. In that same year he won a Master Chef Live/BBC Good Food Show bursary award for his salted butter caramel and his sweet pastry base. He was a judge for the semi-final of the International Chocolate Awards held in London in May 2012 and was featured in the January 2013 issue of Delicious magazine. In Nov 2013 he opened his first shop in Rochester on the High Street. He has won a total of five “Great Taste Award” stars, the UK’s preeminent culinary award. Two of Bruno’s original recipes were published in DK Books, Chocolate: Indulge Your Inner Chocoholic in September 2016.
brunos bakes award 2014
Brunos bakes BBC awards
Brunos Bakes award 2013
Brioche mousseline, hazelnut streusel, vanilla creme patissière, fresh cherries, pure praliné
Brioche feuilletée with fresh raspberry tonka bean creme patissière
American Pie Day!
Charcoal meringue, hidden chocolate ganache. marshmallow chantilly and strawberries
Apple and Bacon Kouign Amann
Navette - the symbolic biscuit from Provence. Great for dunking in your morning coffee.
Black Sesame and Charcoal Brioche Feuilleté (right: unbaked; left: baked)
Peanut Butter and Chocolate Pie. Another bestseller. Classic American bake. And we use Skippy brand peanut butter imported from the States.
Strawberry and Lemon Tartlette
Box o' Chocolates Cheesecake.
Maple Croissant Loaf
Brownie Cake. One of our best sellers. Two layers of chocolate brownie, crème brûlée cream, topped with waffles and chocolate syrup.
Strawberry and Raspberry Mini-Tarts
Croissants and Pain au Chocolat. Handmade by Bruno in our shop. By special order only.
Galette des Rois
Raspberry White Chocolate Ganache Tart
Smoked Salmon Cheesecake
Pear and Almond Tart
Mini Fruit Tarts
Mini Fig Tarts
Fig and Pistachio Tart
Macarons. All kinds of interesting flavors. Try our special Avocado and White Chocolate Macarons.
Cranberry White-Out Cheesecake
Mixed Nuts and Salted Butter Caramel Tart
Canelé. Carmalized on the outside; soft melt-in-your-mouth texture inside. A speciality from the Bordeaux region of France
Cake de Voyage