A French baker's craft, five minutes from home.
Éclair was founded by a French baker at 275 Hampton Street in 2012. In 2023, Stéphane and Patricia Bordes took it on from him — and set about making sure it stayed exactly what the street already loved about it.
Stéphane trained in Aix-en-Provence and worked for ten years as a baker and pastry chef in the south of France before moving to Australia, where he went on to teach pastry at Melbourne's William Angliss Institute and to work as a pastry chef at Brunetti. Patricia runs the front of house. They live in Black Rock, a few minutes down the bay, which means the bread on Hampton Street is made by people who shop on it too.
Coming up on fifteen years since the first loaf came out of that oven, everything is still made by hand in the bakery behind the counter: starting well before the sun is up, seven mornings a week.
