Christian Jacques Artisan Boulanger

If you take your pastry seriously (we respect you), a visit to Christian Jacques’ Kangaroo Point boulangerie is a must. Raised in Nîmes in the south of France, Christian Jacques trained as a baker at the National Institute of Boulangerie and Patisserie before spending decades mastering the old-school artisan techniques passed down by generations of French bakers. Today, that dedication is evident in every loaf and pastry, from crusty liquid-levain baguettes fermented for more than 24 hours to pure-butter croissants that spend two days developing their rich aroma, flaky layers and cloud-like interior. Hot tip: arrive early and snatch up a raspberry tart before they sell out.