Artisan Pastry from the Barossa
Artisan Pastry from the Barossa
Artisan Pastry from the Barossa
Ready to unroll, all-butter pastry.
It’s better with butter.
Carême began with a simple belief: make pastry properly, using real butter.
Laminated the traditional way, folded again and again for golden, flaky layers.
Because pastry isn’t just a technique, it’s the food that brings everyone to the table.
Butter, flour and water
All Butter Puff Pastry
163 laminated layers of butter and dough for exceptional flake and lift.
Sour Cream Shortcrust Pastry
A classic all-butter shortcrust with a short, crisp bite and clean, structured finish.
Food that brings everyone to the table
Featured recipes
Easy chicken and leek pie
This is the weeknight pie. No slow Sunday required, no béchamel, no extra pots - just tender chicken and soft leeks, a...
1 hour 15 minutes4
Blood Orange & Vanilla Cheesecake Pastries
Golden rings of all-butter puff pastry filled with orange-scented vanilla cheesecake and topped with vivid rounds of...
40 minutes6
Claire’s Braised Beef Pie
This recipe makes enough filling for two pies, so you can freeze half for another day or use it as a filling for...
3 hours 30 minutes8
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
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