Using the best quality natural ingredients and family recipes, Phillippa's specialises in producing products that are no longer regularly made in the home, keeping alive the art of bread, pastry, and preserve making based in Melbourne. Phillippa Grogan opened Phillippa’s Bakery and Provisions Store in High Street, Armadale in May 1994. The shop is a local provisions store that you can visit daily to buy your bread, cheese, eggs, biscuits and olives. You may also enjoy a pastry or lunch and a coffee at one of the four inside or five outside tables. Nestled in among antique dealers, art galleries and designer clothes shops, the store has a relaxed and cosy atmosphere. Our staff encourage customers to try new products and discuss recipe ideas.
The Brighton bakery opened in February 2006. Along with their popular tin loaves and rolls, the on-site bakery produces several signature products available only at Brighton.
Phillippa and Andrew took advantage of the school holidays to bring the whole family to Sydney and grace our shores with an appearance at the SMH Growers Market in Sydney. It was also a good opportunity to promote her new book - Phillippa’s Home Baking - which is now available in store, sure to become a kitchen classic which she co-wrote with Richard Cornish from The Age newspaper.
I was almost tempted to skip the event, as I am not really a good baker or cake maker. One of our favourite family stories is one of failing at making a strawberries tart with my cousin when still teenagers, and I suppose that the humiliation attached to it, specially as we had two distant "cousines" visiting from Spain, stuck and although I make the occasional tarte fine aux pommes, I usually rely on my favourites bakers to supply me with my cakes and breads (C'est Bon and Labancz in Rozelle...)
But the crowds were assembling, the winter weather beautiful and clement enough, so I stayed.
Phillippa went through the way she makes puff pastry, and a "tarte fine aux pommes". I was sold!
Below a few photos of the process to roll and fold the dough four times until you get 81 layers.
Also note the difference between the apple tart made out of rested dough, rather than not. Enjoy!
Born in France, well travelled, relocated to Sydney in 1997.
A link here for our non-metric readers: