10 years in the making
La Galette de France was established in 2005 by Eric and Nadia Masure at the Subiaco Station Street Markets. It didn't take long for this little French duo to become well known for the high quality of their products and the friendliness of their service.
We are proud of the values La Galette de France stands for today, and for helping to train younger generations of aspiring bakers.
"We still have a lot of love for what we do, for our business and for our customers. Thank you to all who have supported our business over the years."
An exciting new chapter
Our once very popular stall in "Subi Markets" has been relocated and turned into a cosy French Bakery Café on Hampden Rd, Nedlands. We've kept all the good things and added a few more.
Since its opening in January 2015, Nadia has been devoting her time and energy cooking, baking and lovingly looking after this new venture. Its decor is inspired by childhood memories of her French grandma's lounge room so it makes this new place quite personal and dear to her heart.
"I want people to feel truly welcome, just like when I am entertaining family and friends at my table, in my home."
With the help of her bubbly sidekick Shop Manager Audrey and cheeky Assistant Manager Pierre, two young industry professionals committed to La Galette's philosophy, Nadia has introduced to the already popular cooked to order Crêpe menu, a new range of French Café staple dishes that are already getting great feedback.
"Our new focus is on giving our customers an experience of the french culture and traditions that goes beyond the service of authentic French food. I see our Café as a Linguistic venue, where we encourage anyone who is keen to converse in French with us, share travel stories and ask us questions about where we come from. Several regions of France are represented among us all, so there is a lot to learn about."
and what about Eric...
As for Eric, "Co Business Owner and Baker Extraordinaire", he can still be found in our offsite wholesale kitchen, his hands in dough, in command of his faithful team of bakers, and spending most of his days and nights producing the baked goods that fill our display cabinets.
Our wholesale activity is what keeps him the most busy, as our products are complementing the brews of numerous Cafés around Perth.
For those of you who know him well, Eric remains the same. Forever reluctant to delegate part of his workload to anyone who doesn't share his expectation for quality. His loud distinctive voice resonates in the high ceiling workshop, often laughing uncontrollably over a silly joke, or grumpily mumbling that he is not happy about a batch of Brioches that failed to develop properly. His favourite saying stands strong, even more so than ever:
"There is no substitute to quality." Oh...and this one too: "Yes, I'm French...what about it?... Nobody's perfect!" (followed by uncontrollable laughter) 🙂
Tasty food starts with quality ingredients
What is important to you is important to us. We source good quality ingredients for their superior nutritive value, but also because we believe that it makes all the difference in the taste of our end products.
We do not use already made bread, cake or filling mixes, or preservatives. We choose to use high quality butter over margarine, free range eggs and poultry, ham of the bone, premium quality fresh fruits, vegetables, and dairy products, as well as organic wheat flour from Terri and Dayle's Eden Valley Biodynamic Farm, to mention just a few.
"We love and respect the ingredients that we transform, and we love that it makes you happy"