Australian-born pastry chef Dan Grigoriou began his career in London before working his way around Europe, perfecting his craft at acclaimed restaurants including Noma in Copenhagen. Five years ago, he landed back on home soil and after continuing to hone his skills in local establishments, he has since realised his dream of running his own business – Sunflour Canelé, a small-batch patisserie based in Byron.
For those who are yet to experience these fine little treats, Dan describes the canelé (pronounced ‘can-nuh-lay’) as ‘a delightful, sweet delicacy from the Bordeaux region of France, celebrated for its crispy caramelised crust and soft, custardy centre. Think a portable crème brulée cake.’
Say no more. Lucky for locals, Dan’s freshly made canelés, which come in a variety of flavours, are served up freshly-made every Thursday morning at Byron Farmers Market.
‘I’ve loved pastry for as long as I can remember,’ Dan says. ‘From baking cinnamon scrolls with my mum as a child to working in some of the world’s best kitchens, I’ve been on a lifelong quest to perfect my craft.’
‘This journey brought me to the canelé – a simple yet remarkable pastry. Sunflour Canelé started in December last year, and it’s been a real pleasure sharing our canelés with so many people!’
Dan sources ingredients locally, including rum from Winding Road Distillery, and fresh beeswax sourced from Two Busy Bees, a local honey producer in Teven.
‘We also source our milk and flour right here in Australia, ensuring every bite supports our local economy and environment,’ he says. ‘And we offer a range of nine different flavoured canelés, often changing with the seasons.’
‘In fact, a flavour that is just coming into the line-up is a blueberry cheesecake canelé – so delicious!’
The making of each canelé is an intricate process. Dan pours the canelé batter into individual copper moulds lined with a blend of beeswax and ghee before baking them at a high temperature to get a perfectly caramelised crust, while keeping the centre soft and custardy. From there various seasonally-inspired fillings are added.
‘I absolutely love baking, so the fact that I get to do it as a way of making a living is a dream come true,’ Dan says. ‘It’s also such a privilege to be able to connect with local producers and growers, and cook with the best ingredients Australia has to offer.’
You can find Sunflour Canelé at Byron Farmers Market every Thursday morning.
Byron Farmers Market is held every Thursday from 7am to 11am at Butler St Reserve, and Bangalow Farmers Market is held every Saturday from 7am to 11am in Piccabeen Park.
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