FEATURE IMAGE: Gowns: Helena Couture Designs // Photo: Ben & Hope Photography // High Tea: The French Patisserie
Meet the expert
To discover how to spoil your wedding guests the French way, we spoke with Craige Gravestein, owner of The French Patisserie in Toowong. Founded in 1984 by three French pastry-chef brothers, it’s Brisbane’s original French patisserie – famous for croissants, croquembouche, and showstopping wedding desserts that delight food lovers and Francophiles alike.
frenchpatisserie.com.au
QB: First up, congratulations on 40 fabulous years! Why do you think we’re obsessed with all things French?
CG: To start with, there’s a certain romance to all things French. Then, of course, there’s their well-earned reputation for pastry perfection. And let’s not forget, they made it totally acceptable to have dessert for breakfast!
QB: What have been your most popular patisserie treats over the years?
CG: Croissants and danishes, baguettes, croquembouche, tarts and the petit four tarts range, and our gluten-free Chocolate Almond Fudge Gateau. There have also been phases with eclairs, friands and, more recently, sourdoughs.
QB: Can you explain the spectacular croquembouche?
GC: Meaning ‘crunch in the mouth’, a croquembouche is a traditional French dessert consisting of profiterole choux pastry filled with your choice of custard flavour and smothered in shiny sugar toffee … all assembled into a cone shape and bound by toffee. This classic celebration ‘cake’ is often served at christenings and weddings.
QB: What are modern couples looking for in French wedding treats?
CG: For many brides, the wedding cake is second to the wedding dress — it has often occupied their dream space for many years. There is an ‘experience’ expectation to meet, more than just providing a fantastic cake. Many want a statement that says: “This is me!” Whether that is showy, elegant, classic, stylistic or pragmatic. Brides who find their way to Toowong French Patisserie are also often looking for value for money, as most of our croquembouche and wedding cakes for up to 80 guests are under $1,000.
QB: How can couples infuse French flavour into their Queensland wedding?
CG:
Colour palette: red, white and blue
Music: Parisian classics (think Édith Piaf)
Croquembouche: traditionally served with a sword to cut/smash the tower
Menu: escargot profiterole, baguette & truffle butter, and a petit four dessert selection
QB: For couples considering a croquembouche, do you have any tips?
CG: When we consult with our bride and their entourage, season is a key topic — and indeed summer in Queensland can limit your choice. Spun toffee makes an excellent wow factor, but it is not possible between October and February unless it can be created on-site. Our temperature-controlled delivery van transports it perfectly, but at temperatures over 26 degrees, the toffee can go from croquembouche to the Leaning Tower of Pisa in 3-5 minutes. Air-conditioned venues make it easier to bring your vision to life.
Find more delicious French inspiration at frenchpatisserie.com.au
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