Aux Fines Bouches (pronounce oh-fin-bush) first opened its doors back in 2007 and was shaped, tempered and baked into the business it is today by sheer passion for fine pâtisserie.
Originally from the North of France, Chef Pâtissier Richard Le Deunff spent years honing his skills at prestigious palace hotels in Lausanne, Switzerland before migrating to Australia. In the early days, Chef Pâtissier Richard Le Deunff was supplying cakes to cafés and restaurants around Adelaide before a permanent production kitchen was moved into Brighton, South Australia in 2009 after which demands for his products grew.
Sharing that same dream and passion of educating your palette meaning of Aux Fines Bouches is his wife, Sophie. She wanted their customers to experience Parisien Pâtisserie without having to be in Paris. In 2012, the pâtisserie gradually expanded where customers can now enjoy that dine-in experience. Aux Fines Bouches later becomes the heart of Brighton after winning Best Pâtisserie 2015, South Australia by Restaurant and Catering Awards. Later in 2018, Chef Pâtissier Richard Le Deunff was nominated as Pastry Chef Of The Year by Gault & Millau.
In mid-2019, Aux Fines Bouches relocated the heart of their production and trading to Burleigh Heads, Queensland.
Today, when customers walk into their pâtisserie, they are immediately greeted by an overwhelmingly delicious smell of freshly baked wares that no one can resist!
"We are a local shop, and we love being a home away from home for the community". All of their products are handcrafted, baked and served with a side of love.
Our Core Value
We are committed to cultivate customers’ palate with our authentic innovative fine desserts.