A new French patisserie has arrived on Wickham Street
Acclaimed pastry chef Adrien Marcinowski has launched Eloise & Lou, a new patisserie in Fortitude Valley dedicated to classic French baking. The venue quietly opened last week on Wickham Street, transforming an empty space into a sleek hub for handcrafted pastries and coffee.
Marcinowski, previously known for his work at Rise Bakery, has returned to the fundamentals of his craft. He aims to create artisan items that prioritise flavour and texture over fleeting trends. “The goal [with Eloise & Lou] is really to create something artisan,” he told InDaily.
Traditional classics with a modern twist
The menu features familiar favourites like classic croissants, pain au chocolat, and ham and cheese croissants. Sweet options include vanilla mille-feuille, Paris-Brest, fruit tarts, and peach-filled chaussons. While the core offerings remain traditional, the chef is introducing contemporary tweaks to keep the range fresh.
For example, Adrien has recently added a calamansi-flavoured mille-feuille to the lineup. “You will find all your classics… some are going to have a twist,” he explained. The bakery currently offers around 15 different products, but the chef plans to expand the range to 45 items in the coming weeks.
Adrien uses a mix of imported and local products to ensure quality. “We do use both imported products and local products – then the skills and the experience make the rest,” he said. He hopes the venue will eventually become a top destination for Brisbane’s pastry scene, focusing on unique, high-quality items rather than mass production.
Coffee and beverage pairings
Every pastry is paired with coffee from two top-tier roasters. Paradox Coffee Roasters supplies the beans for milk-based brews, while Passport Specialty Coffee is used for black coffee. The menu also caters to matcha lovers and cold-foam enthusiasts.
Drinks can be topped with clouds of vanilla, strawberry, or salted-caramel foam. The service space is designed as a slender counter with a pastry display and coffee machine, with the spacious kitchen shielded at the rear.
Community response and future plans
Early visitors have responded positively to the new spot. Local workers are stopping by for morning coffee and croissants before returning later for sweet treats. “I think it’s the perfect fit for this neighbourhood,” Adrien noted. He added that locals appreciate the quick stop for a pastry and coffee.
While the current menu is tight, the chef is eager to introduce macarons, petit fours, and cakes soon. “There is so much more that I’m going to bring – we are barely warming up now,” Adrien informed InDaily. The patisserie is now open to the public, with further details available in The Directory.
