Croissants are a buttery, flaky, Vienna-style pastry named for its well-known crescent shape. Croissants are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.




Is a viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center.

Pain au chocolat is made of the same layered dough as a croissant. Often sold still hot or at least warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.




Our successful recipe of producing the yummiest pastries has been based on time proven traditional french baking methods using the finest ingredients.

As an artisan baker, The French Baker offers it's customers a fantastic lineup of delicious pastries.

Please view the list below of some of the pastries we make.




Is a breakfast food often eaten in France that is directly translated to raisin bread. It is also colloquially known as snail bread in Australia. Pain aux raisins is a member of the pâtisserie viennoise family of baked foods.




A Danish pastry or Danish, is a multilayered pasty in the viennoiserie pastry tradition of Vienna. It originated in Denmark and has become a Danish specialty. Like other viennoiserie pastries, such as croissants, Danish pastry is made of laminated yeast-leavened doughs, creating a layered texture similar to a puff pastry.




These Parmesan cheese dinner rolls are really great – crusty and cheesy on the outside, tender inside, and visually gorgeous.




There is something special about fresh baked bread right out of the oven but when you add pesto swirled inside a roll, it takes it up several notches.  The aroma of pesto and fresh bread is heavenly. Can life get any better?