FEMALE: What are five things that people can expect from the new menu that’ll be launching at Madeline Cafe & Pattiserie?
Pierrick Boyer: Expect my Melbourne best-sellers: the brownie passion, the gluten-free orange flourless cake, the revised peanut crunch (my personal fave!) You can also expect flavours, textures mixed with local flavours. And of course, lots of favourites that I’ve been fine tuning over the past 10 years. Because cakes evolve with time, I want them to be sharp, streamlined, simple, and elegant without being overly done.
F: Tell us more about the collaboration. What’s unique and different about the new menu that’s about to be launched?
PB: Food Journal Sdn Bhd is a up-and-coming F&B group based in Sarawak. With their maiden F&B concept – the Madeleine Cafe & Patisserie – we’re working on making it a cafe that customers can not only trust for delicious cakes and pastries with a beautiful environment, but also a brand that has long-term sustainability and scalability. And ever since the first time we spoke until now, they have been very professional, understanding, and have a great attitude and work ethic. And we gel together quite well.