Pierre Labancz in Rozelle is the 4th owner of what was Moana Bakery before. It was started over 15 years ago by Laurent and his wife and has been my "local" for all these years.
Since Pierre and his wife Diane took over a little over a year ago, it has steadily improved, and so have their patronage.
It is common view in France that you cannot be a Boulanger Patissier and be good at both trades...but Pierre makes a lie of that saying, having fixed the steam oven left poorly maintained by the previous owners. Now the baguettes are "croustillantes" and the croissants certainly out there within my top three in Sydney. They are certainly healthier than those of Michel at C'est Bon, as they are not dripping with butter, but are rich enough to satisfy all but the most fastidious croissant lover.
One thing in common between Jean-Claude at Choco Cannelle, Michel at C'est Bon and Pierrre is that they are all artisans, passionate about their trade and modest in their achievements, Keep up the good job, mes amis...
Born in France, well travelled, relocated to Sydney in 1997.
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