Artisan Foodservice Pastry
Handmade in the Barossa. Ready to unroll in yours.
Handmade in the Barossa. Ready to unroll in yours.
Carême has been making pastry in the Barossa Valley since 2005. Butter, flour, traditional French method – and a precision that only comes from twenty years of making proper artisan pastry.
The ingredient standard
Real butter, unbleached flour, traditional lamination – so the flavour, colour and lift come naturally. No additives, stabilisers or dough relaxants. The same standard you’d hold your own kitchen to.
The performance
Rich butter flavour, crisp flaky layers, remarkable lift. Consistent because it’s hand-folded, every batch, by people who have made nothing else for twenty years.
The practicality
Ready to unroll and use in 5kg rolls and flat sheets – no laminating, no resting, none of the skill and labour that scratch puff pastry demands. And because our lift means you use less pastry per serve, premium quality is more affordable than you’d expect.
Our pastry – it's better with butter
Available in both rolls and sheets. Select varieties come in both formats, giving you the flexibility to work the way your kitchen does.
All Butter Puff Pastry
163 hand-folded layers of butter and dough. That’s the Carême difference.
Puff pastry isn’t just one of the things we make, it’s what we do. Every batch hand-folded using the traditional French method, refined over more than twenty years. Crisp, flaky layers and rich butter flavour.
Perfect for pies, tarts, sausage rolls and anything that demands a serious puff.
Spelt Wholemeal Butter Puff Pastry
Our wholesome puff.
Equal parts wholemeal and unbleached spelt flour, hand-folded with butter using the same hand-folded lamination process process as our signature puff. Light, flaky layers with a mild nutty flavour and a more delicate rise.
Perfect for handheld dishes and menus looking for a more considered option for the menu
Sour Cream Shortcrust Pastry
Chunky butter. Delicate flake
Enriched with sour cream and mixed to leave the butter in generous pieces, so as it bakes, it melts into tender, flaky layers. All the tenderness of a shortcrust without the lift of puff.
Equally suited to pies, quiches, tarts, galettes and desserts.
All Butter Shortcrust Pastry
The classic French brisée – crisp and short.
Made with pure unsalted butter in the brisée style. Holds its shape with precision under wet fillings, and clean enough for intricate crimping and decorative cuts.
The reliable base for tart shells, classic pies and slab bakes.