A French pastry tradition, here in South Brisbane
Montjoie Pâtisserie carries on a family connection to pastry-making in Normandy. My great-grandfather, Fernand Evette, owned a pâtisserie in Honfleur. My great-grandmother, Emilienne, kept it running after his death, and my grandfather, Bernard Bouche, worked as a pastry chef in Trouville-sur-Mer and aboard a French Navy ship.
Today, that love of the craft continues at our pâtisserie on Melbourne Street: traditional French cakes, carefully made pastries and food we are proud to share.
What matters to us
Good ingredients and careful work are at the heart of our pâtisserie. We choose seasonal fruit, fine French chocolate and Madagascar vanilla for their flavour, and take the time to prepare our cakes and pastries with care.
Our aim is simple: honest food, made with skill, that gives people a reason to pause and enjoy it.
Respect
Respect for our ingredients, our customers and the people who passed on the craft guides the way we work.
Tradition
French pastry-making is part of our family history. We keep that connection alive through the techniques, flavours and care that go into our cakes.
The name Montjoie
Our name and Templar-inspired emblem reflect our interest in French history and the values of courage, loyalty and honour. For us, they are a reminder to take pride in our work and stay true to our traditions.
The family behind our tradition
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My Great Grand FatherHe was a pastry chef in France and he was the owner of a Patisserie in Honfleur, Normandy.
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My Great Grand MotherShe was a brave woman that worked hard with Fernand in the Patisserie. After his death, she kept the business running on her own for many years, elderly people of Honfleur still remember her famous rice cakes.
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My Grand FatherHe was a pastry chef in Trouville sur Mer in Normandy and also travelled the world as pastry chef on a boat of the French Navy.