Pain Au Chocolat Patisserie gets cooking for Mackay opening
Central Queenslanders are looking forward to the opening of a new patisserie, with its young owners keen to share some of their favourite French pastries.
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Two young chefs will soon be opening the doors of Mackay’s newest French patisserie and cafe.
Fiancés Timothy Peet (27) and Sinead Perrett (25) have both worked in kitchens for years and are now striking out on their own with Pain Au Chocolat Patisserie at 98 Victoria St.
Having started her pastry training at 14, Sinead has previously worked at Chouquette patisserie and fine dining restaurant Madame Wu in Brisbane.
Timothy is head chef at the Mackay Turf Club, where Sinead also worked before getting a mine truck operator job to save up for their business plans.
“I’ve been in Mackay my whole life and there’s never been a single patisserie,” Timothy said.
“We’re always on the hunt for places that are worthwhile to visit.
“French is the grandfather of all cuisine.
“The classic French omelette, nobody does that in Mackay ... no one’s getting pomme dauphines, or even just your French toast.
“That’s the kind of stuff we want to emphasise, the traditional methods of how the French things are supposed to be served.”
Though the full menu and pastry selection is still in development, but Sinead said croissants, madeleines, choquettes, eclairs, profiteroles, macarons, and — obviously — pain au chocolat would be a priority.
While Pain Au Chocolat does not plan to sell breads or baguettes outright, baguette sandwiches will be on offer cold or toasted for a lunch treat.
Even as a trained chef, Timothy said the rationale for making the patisserie a go-to destination was “if you can make it at home, it’s not worth buying”.
The difference between a bakery and a French patisserie, they said, was quality, technique, and “butter”.
Their upcoming venue, at the former site of Munch Munch Dumpling, has been refurbished to give a French provincial feeling to customers with white chairs and a display case for their handmade pastries.
Though remaining closed as the business awaits council approvals and kitchen renovations, the decor has already had excited passers-by poking their heads into the upcoming patisserie.
“I don’t like to sound cocky or anything but I think Sinead and I have a bit of a touch for designing,” Timothy said.
As with its central location, the Victoria St venue is fit for purpose with two kitchen spaces - the smaller for Timothy’s hot breakfast menu and the larger for Sinead’s pastry station.
“That (big kitchen) will be where the majority of the magic happens.”
The couple were hoping for an opening in late March, but said they would love to open as soon as all the regulatory boxes are ticked.
Announcements on Facebook were met with hundreds of positive reactions and comments planning coffee dates and lunches as soon as they open.
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