ABOUT US

Carême Pastry is a family run business specialising in making a range of high quality, ready-to-use pastry dough. Owned and operated by William and Claire Wood, we are located in Tanunda in the Barossa Valley South Australia.  Established in 2005 with the aim of providing a range of the finest handcrafted pastry products made using traditional methods from natural ingredients; free from additives, preservatives and colourings.  Stabilizers, relaxants or any other additives commonly used in mass production are not used in the making of our pastry dough. Our products are genuinely handmade in order to maintain the highest quality.

“the Carême brand is superior to anything on the market. I would never make my own puff ever again” Stephanie Alexander

Coming from a restaurant background we were always disappointed with the quality of commercially available ready-made pastry. Making pastry can be a challenge  for some and in some cases time consuming, as a result we recognised that people often avoid baking at home or have had to rely on commercially produced products. We aim to offer lovers of fine food a range of pastry that is as good as homemade, giving the pleasure and enjoyment of preparing wonderful baked delights at home.

“for time poor cooks who, like me these days, know that a good pastry, based on real butter and kneaded by hand, makes all the difference to baking, I say thank goodness for Carême” Maggie Beer

"...if you want your tarts and pies to look like a chef's, pick up the Carême range..." Valli Little, Food Director, Delicious Magazine

"We'd love to say that we always make puff pastry from scratch, but now Carême Pastry offer so good a product we don't have to" Emma Knowles, Food Editor, Australian Gourmet Traveller 

"Carême Traditional all-butter puff pastry is regarded as the best there is"  Sophia Young, Food Editor, Masterchef Magazine

Carême is named in recognition of the great Master Chef and Pâtissier, Antonin Carême (1783-1833), an orphan of the French revolution who, through self-education, became the most celebrated chef of his time. Revered for his skill and ingenuity he likened the art of pastry to that of architecture and the Pâtissier to a master builder. His legacy can be found in the finest European pâtisseries and in the Carême range of traditional pastry.