Artisan Boulangerie

The European bakery scene is no doubt heating up locally, and throwing his hat into the game is two-time Paris baguette grand prix awardee Eran Mayer, who’s all about making ‘bread with a lot of character’. Delivering on this vision, he offers a veritable array of bread and pastries made with flour imported directly from France all with crusts coloured a little darker and crispier – a signature of his baking style. Morning pastries are made overnight daily in the Killiney kitchen and must-tries include croissants ($2.80-$3.80), orange brioche filled with a light orange cream ($5), and buttery madelines ($2/ one). For takeaways, Mayer makes loaves like a one-kilogramme sourdough Killiney ($18) and healthy museli bread ($10) filled with organic flour, spelt, rye, dried fruits and nuts.