“ I was born in the north of France near Germany. My mum moved to Provence in the south of France when I was small. We lived in a village near a big city called Avignon. My mum was cooking a lot for us. I have five brothers and one sister. I have three chefs in my family and two Pizza makers. My older brother was just awarded 2nd best chef in France 3 weeks ago. He does all the big gourmet catering for weddings and events. I learned to cook from my brothers when they had a restaurant in France and I worked for them.
I left France when I was 23 about 6 years ago. I was travelling a bit and I landed here. I worked in Sydney for a while at The White Rabbit Cafe which is an amazing place and I loved their Australian family. I came to Lismore when I met my wife in Sydney. She is a Lismore girl so we moved here and we now have 2 children.
We started our business, The French Bench here a couple of months ago. Originally my wife and I were just going to do a little bit of coffee and pastries as I was already working in coffee in town. It turned out to be bigger than we thought. I now do all my baking on site. We’ve been baking all day today and it’s hot. Portuguese tarts and eclairs. I have another chef now to lend a hand. Someone comes in the morning to do all the sandwiches. I bake all our croissants and breads. I use local organic coffee from Federal called Moonshine.
I love Lismore. It has great food scene happening. We have some great cafes. There’s a lot of people in town and we love good coffee and good food.”
I left France when I was 23 about 6 years ago. I was travelling a bit and I landed here. I worked in Sydney for a while at The White Rabbit Cafe which is an amazing place and I loved their Australian family. I came to Lismore when I met my wife in Sydney. She is a Lismore girl so we moved here and we now have 2 children.
We started our business, The French Bench here a couple of months ago. Originally my wife and I were just going to do a little bit of coffee and pastries as I was already working in coffee in town. It turned out to be bigger than we thought. I now do all my baking on site. We’ve been baking all day today and it’s hot. Portuguese tarts and eclairs. I have another chef now to lend a hand. Someone comes in the morning to do all the sandwiches. I bake all our croissants and breads. I use local organic coffee from Federal called Moonshine.
I love Lismore. It has great food scene happening. We have some great cafes. There’s a lot of people in town and we love good coffee and good food.”