TEXTBOOK BOULANGERIE PATISSERIE
WITH their extensive training and international experience co-owners Steven Anderson and John Ralley have pretty high standards. Nothing leaves the kitchen, as a pastry chef once told John, unless it is “textbook” — lovely to look at and delicious to eat. For John, the patissier, that starts with his reinventing of classic sweets. For Steven, the baker and self-proclaimed “bread geek” the loaves and baguettes must be consistent every time not just with taste and texture but also appearance.
274 BOTANY RD