The bakery produces 12 sourdough variations. Photo: Kazuri Photography.
Bread is far less prominent in my diet than my tastebuds would like. Relegated to a weekend treat, my ultimate carb indulgence is the occasional sourdough loaf, which is always the first thing I seek out when visiting a bakery.
But today, standing in the light-filled L’épi Artisan bakery in Kambah, there are too many choices – I don’t know what to try first!
For starters, the bakery produces 12 sourdough variations, so my mouth is already watering. Being a French bakery, flour-streaked baguettes that taper to a point on both ends hang off the wall alongside poppy seed-encrusted pretzels (bretzels) that beg to be eaten. Delectable morsels created from both brioche dough and buttery, laminated pastry sit alongside each other.
But we are not here for the sourdough. We have come for the monthly cake specials!
Flour-streaked baguettes that taper to a point on both ends hang off the wall Photo: Kazuri Photography.
The L’épi team’s French-inspired modern approach to the art of boulangerie is community-focused. They keep their locals coming back with their consistency and ingenious fresh flavours.
The bakery highlights a special cake each month.
January’s special, a Pandan and coconut matcha sponge cake in honour of Chinese New Year, is available until the 9th of February. We have to get one! The cake is a rectangular slice of olive green and ivory-hued layers. Sweet, earthy matcha sponge, dusky vanilla-esque Pandan mousse and smooth, sultry coconut agar combine to create an exotic masterpiece.
February’s special cake is a traditional French Fraisier, which is light, fruity, and perfect for summertime. As this was last year’s bestselling cake, we also got one of these. It features a fluffy genoise sponge, vanilla mousseline cream, fresh strawberries, and strawberry jelly. We agree it tastes like mouthfuls of summer.
A traditional French Fraisier – it’s every bit as good as it looks. Photo: Kazuri Photography.
My friend enjoys the Valentine’s Day-themed rose and raspberry heart-shaped macaron. The macaron oozes raspberry jam, fresh raspberries and rose-infused cream. She loves the cream’s texture and how the fresh raspberry tang balances the sweetness of the shell and cream.
My favourite sweet treat has to be the pan suisse – croissant’s indulgent cousin and a pastry I have never tasted. If you have never tasted a pan suisse, the one at L’épi Bakery is where you need to start. There is a sugary snap when I bite through the delicately laminated pastry layers into the most tender, melt–in–your–mouth crème pât and chocolate ever. I’ve never tasted pastry like it!
L’épi’s loyalty program is a fun incentive. After joining online, whenever you purchase some L’épi deliciousness, you unlock ‘L’épi dollars’. And you get a free loaf when you join! Fresh ONA coffee makes L’épi the ultimate morning tea location.
We leave with a jalapeno and cheddar sourdough that we devour in the car on our way home. Substantial and spongy, the texture is incredible and runs through with velvety strands of cheddar. We enjoy the hum of heat from the soft, sweet bursts of jalapeno.
Fresh ONA coffee makes L’épi the ultimate morning tea location. Photo: Kazuri Photography.
L’épi Artisan Bakery has two locations. The bakery at 8 Marconi Cres in Kambah is open daily from 7 am to 5:30 pm. The bakery at 60/62 Halley St in Chisholm is open daily from 7 am to 4:30 pm.
Follow L’épi Artisan Bakery on Facebook and Instagram, and visit their website to see the delicacies on offer, and perhaps make an online order just in time for Valentine’s Day.
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