French master baker Romain Remy, originally from Autolyse Bakery in Braddon, and his team have established a new dining experience on Canberra’s foodie map with Remy’s Bakery. Romain has been baking since he was sixteen-years-old and has travelled Europe honing his exceptional craft, training in prestigious Maison Mauferon in France and finessing his ingenious technique at Confiserie Poyet in Switzerland. With the recipes of the Old World mastered, Romain brought his culinary artistry to Australian shores, settling first in Sydney at award-winning chef Justin North’s Becasse Bakery, before making the move to Autolyse in Braddon.
Remy’s Bakery, located at Fyshwick, produces artisan sourdough bread in Canberra’s only purpose-built sourdough bakery. Remy’s is beyond anything Canberra has ever seen – a sublime destination where passion and pride mix with the best ingredients and the meticulous techniques of a culinary master. Remy’s is all integrity and no compromise – a place where the work is art and the artwork is edible!