Brunetti’s Giorgio Angele retires after 29 years as executive pastry chef

The patriarch of the Brunetti cafe empire, who was making coffees and pastries in Rome aged just nine, has called it quits almost 80 years later in Melbourne. Here’s why.

Giorgio Angele (right) is handing over chief pastry duties at Brunetti to Stephane Bordes. Picture: Jay Town

At nine years of age, Giorgio Angele was making coffee and pastries for the family pasticceria in Rome.

Almost 80 years later in Melbourne, the patriarch of the Brunetti cafe empire is about to retire from the job he’s loved all his life.

BRUNETTI OPENS NEW FLINDERS LANE EATERY

FREE CUPPAS FROM BRUNETTI FOR INTERNATIONAL COFFEE DAY

PLANS FOR CBD CAFE WITH 8M ‘PERCOLATOR’

Brunetti pastry stalwart Giorgio Angele. Picture: Jay Town

Mr Angele, 86, is handing over the tongs to Frenchman Stephane Bordes, who will become Brunetti’s production manager of pastry.

“I work 12, 14, 16 hours a day. It’s hard on my body,” he said.

“I don’t want the daily pressure to produce any more.”

Mr Angele, who came to Australia for the Melbourne Olympics in 1956, bought Brunetti in 1990, and helped build it into a massively popular business with six outlets, including one in Singapore.

Speaking at the expansive Flinders Lane cafe, he was reassured by the recruitment of Mr Bordes, who has previously done a four-year stint at Brunetti.

“Stephane is one of the best pastry cooks, he will carry on the business, and we are very proud of him,” he said.

“Stephane is French and I’m Italian — combined we will both be very good.”

Giorgio Angele, executive pastry chef at Brunetti, is handing over to Stephane Bordes. Picture: Jay Town

Mr Bordes, who was previously a part-owner of the Noisette bakery business, said his new role was a great honour.

“I want to give their products a modern twist but with an Italian flavour,” he said.

It’s a big challenge and a massive opportunity — and it’s going to be very rewarding as well.”

Mr Giorgio’s son Yuri, who co-manages Brunetti with brother Fabio, said it was time for his dad to let go.

“He was always reluctant to leave it, particularly to anyone without the calibre of someone like Stephane,” he said.

“To have Stephane on board is very important for the progression of the business, and to follow through with the vision.”

But Giorgio Angele will still be making an appearance, he plans to drop in on Mondays and Fridays to help out at a more relaxed pace.

[e-mail]

@JMasanauskas