David Caillaud spent twenty years cooking — including stints at Guy Savoy in Paris and the Carlton in Cannes — before opening Artisanal Bakehouse on Centre Road in Bentleigh. The original venue and a second shop down the road at 284 Centre Rd are both his, with executive chef Baptiste Marçais joining the team after stints in France, Norway and Scotland. Almond croissants, cinnamon rolls, baguettes, organic-flour sourdough. The second shop runs longer hours; pre-order is the way through the morning queue at the original.
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