website exhibitors bbr festval

Frederic Caillon is well established pastry chef with over 25 years of experience, started at the age of 16 in his home region of Poitou Charentes with his Dad who was established for 35 years. He travelled around France, working mainly at five-star hotels. He was working as head chef in many Michelin star restaurants in France, Port Grimaud near St Tropez, in a French Alpes, Relais Chateau le ski d Or, L‘Hotel du Cap Ferrat in St Jean Cap Ferrat, and the last one in France before the adventure in Australia L‘Hotel de La Cite de Carcassonne, with two Michelin stars, a fantastic place with a lot of history. Frederic Caillon and his wife Laurence arrived in Australia in 1993 and he started working for La Gerbe D’or in Paddington, Le petit Renoir in Castleraigh and Sweet Sensation where he stayed for four years and then decided to work with his wife and create Croquembouche Patisserie in 2000. Thanks to the support of the local community the word soon spread around about ‘this new cake place’ and the rest is history. Croquembouche is now one of the busiest French Patisseries in Sydney.