Limited Edition Collaboration with Guillaume Brahimi

We're bringing Guillaume Brahimi for the second year running with a two week collaboration and we can't wait to share it with you. Three new menu items: two savoury and one sweet. Each dish is a spin on menu items that feature at Bistro Guillaume. Because who better to celebrate French cooking with than the king of French cuisine.


If you've eaten at Bennelong or Bistro Guillaume, you've been lucky enough to enjoy Guillaume's Brahimi's dishes. Famous for cooking top notch French cuisine with the best of Australian produce, Guillaume's approach takes a pride in quality that resonates with us at Baker Bleu, because it's one we practice it too.



The idea behind the menu was simple. Take some great French classics and serve them ready to pick up from our bakeries. So after a few weeks of testing between Guillaume, Mike and the team, we're ready to introduce three new menu items we're super excited about.

Coq au vin pie with Paris mash

Slow-braised chicken cooked down in red wine with mushrooms, bacon and onions, then packed into our buttery pie pastry and topped with Paris mash.



French onion soup with Comte and onion brioche


Our signature brioche, folded with slow-caramelised onions and topped with melted Comte, served alongside a cup of hot French onion soup.



Mini Saint Honoré with Vanilla Chantilly Cream


Individual small round choux pastries, each one filled with vanilla Chantilly cream and topped with crisp and crunchy caramel.

The collab runs from 20th of July to 2nd August across all five stores: Cremorne, Caulfield North, South Yarra, Hawksburn and Double Bay.

If last year was anything to go by, we'd recommend getting in early if you can. We think it's a great celebration of French cooking and we're proud to share it with you. 

See you at the bakery.