About Carême Pastry
Carême was founded in 2005 to supply an artisan range of high-quality, preservative-free butter pastry products to home cooks, chefs and the food service industry. Our premium pastry is made using traditional methods with all-natural ingredients that create an unparalleled flavour, texture and lift.
Family-run in the Barossa Valley, South Australia
100% Australian made and owned, Carême Pastry is regarded as the leading producer of premium pastry in Australia.
Since 2005, we have been supplying home cooks, chefs & food service professionals with a range of high-quality butter pastry products.
The production of pastry at Carême combines artistry with science. Our teams’ technical expertise, experience and skillset, combined with quality all-natural ingredients, delivers ready-to-use pastry that is superior in taste, lift and texture.
If you haven’t done so before, we invite you to try our products and experience the Carême difference.
Claire & William Wood
Founders & Operators of Carême Pastry
Carême is a family-run business based in Tanunda, within the picturesque Barossa Valley, South Australia. We are proudly Australian made and owned.
Butter tastes better
Carême’s preferred fat has always been butter. Sourced from New Zealand, butter gives our pastry an impressive lift, a flaky texture and a superior mouthfeel and taste.
More lift from one sheet
Our market leading butter puff pastry creates an impressive 9cm lift from a single sheet. This means you use less product to get a great result, saving you money without compromising on quality and flavour.
Easy to use
With Carême pastry ready-to-use sheets and rolls, you can save money on labour and time in the kitchen without sacrificing the quality of your dishes.
Made to exacting standards
Carême combines artistry with science in the production of our pastry doughs. Our team’s technical expertise, experience and artisan skillset ensures a consistently superior product in every batch of dough.
Quality, all-natural ingredients
Carême uses only the highest quality, all-natural ingredients in our pastry doughs. We don’t use any stabilisers, relaxants or additives that are commonly used in mass pastry production.
High food appeal
Carême makes cooking easy for the home cook to experienced chefs. We do the hard work for you by creating an exceptional ready-to-use pastry that frees up your time to focus on creating amazing dishes for your guests.
William and Claire Wood
Carême Pastry is owned and run by Claire and William Wood. They’re passionate about bringing their premium pastry products to the Australian food service industry.
Pastry production is led by William, an ex-Chef with over 25 years of food service industry experience. During the early 1990s, William learned his trade in the classical kitchens of Mietta’s and Paul Bocuse in Melbourne. He went on to cook in some of Australia’s most highly regarded restaurants, including Ecco Bistro in Brisbane under Chef Philip Johnson. After moving to South Australia in 2000, he began working with Maggie Beer in the Barossa, and it was during this time the idea for Carême Pastry was born.
William’s intimate understanding of the practical needs of professional chefs and their drive for perfection and consistency has made Carême what it is today. William’s talents in the kitchen are supported by his business partner Claire, who manages Carême’s day-to-day operations, sales and marketing. Claire has a hospitality and wine industry background, and is an avid home cook whose recipes are often featured on the Carême website.
Having a roll of Carême pastry in the freezer is a guaranteed shortcut to success for me. Whether I’m mixing some sausage meat with some grated veg and leftover cheese and rolling it in puff, slapping a top of shortcrust on a bowl of ragu, stew or soup, or haphazardly tipping a combination of fresh & frozen fruit onto a tray of shortcrust, I pretty much know I can relax, have a drink with my guests and the results will be artisan and unbelievably divine. Lucy Tweed @everynightoftheweek