Better with butter: Treat your taste buds at Coast’s new artisan bakery
The humble croissant has experienced a glow-up in recent years. Once a bagged supermarket snack (in Australia, anyway), croissants have become labour-intensive edible works of art, with each one taking upwards of three days to create. Rich, buttery and perfectly flaky, it’s no wonder why pastry lovers have embraced the new breed of baked goods with open arms. The latest offering to fuel the city’s burgeoning croissant culture is Chevron Island’s Dipcro Pastry. Here’s everything you need to know …
It’s entirely likely you will smell Dipcro Pastry before you see it. The irresistible aroma of freshly brewed coffee and baked goods wafts along Thomas Drive, luring passersby like moths to a flame.
A glass pastry production space captivates your immediate attention, with the pastry chefs hard at work brushing the croissants and hand-placing individual slithers of almonds on top ready for baking. Like a glimpse into a hive, it’s mesmerising. Once you do manage to peel your gaze away, you’ll be greeted with an elegant, gallery-like cabinet housing picture-perfect pastries presented upon their own tiny podiums, like tiny works of art.
Among the line-up, you’ll spy croissants, cinnamon buns, delicate mille feuille and pain au chocolat alongside some savoury selections such as a beef bourguignon pie that contains chunks of slow-cooked beef, marinated overnight in red wine. The far end is where you will find the La Marzocco machine pumping out brews using Campos Coffee beans.
Dipcro Pastry is the handiwork of Evelyn Njam and Michael. While living in Sydney, Evelyn studied at the prestigious Le Cordon Bleu Australia where she became besotted with the culinary art of puff pastry. A far cry from the frozen sheets you find in the supermarket, proper puff pastry, we’re told, takes up to three days, from folding to laminating.
After a few years working in Sydney, Evelyn and Michael were on holiday to the Gold Coast when they fell in love with everything our beautiful city has to offer. “It feels like home here,” Michael said reflecting on the tropical climate of Indonesia. Although this is the couple’s first bakery together, their family has owned and operated a bakery in Indonesia for 47 years, so you could say baking is in their blood.
While the family bakery errs on the traditional side, Dipcro has opted for a thoroughly modern approach to showcase simplicity and quality over quantity. As for the name, we’re told it’s a play on words alluding to a signature item the pair will release at the bakery’s grand opening, which is still a couple of weeks away. Think croissants with fillings and toppings and you’ll be on the right track.
Dipcro Pastry is now open! Keep your eyes peeled in coming weeks for grand-opening details or skip to our Stumble Guide for opening times.
