Chez Dré - South Melbourne

Chez Dré Patisserie and Boulangerie
Rear of 285-287 Coventry Street, South Melbourne.

Baked Good: Apple and Cinnamon cake.
Should You Stay Or Should You Go?: Absolutely Go

You know you are in safe hands when the music being played is Alt-J just soft enough to hear it but loud enough to cover up the awkward silences from all the different crowds enjoying the cafe.

Chez Dré is one of those cafe's that caters for everyone. There were ladies out having coffee catching up on all the gossip of the week from their community groups. Students with their laptops open studying for their exams. Couples and friends enjoying some food a good ol' catch up. Tables of gents having a business meeting, one with a terrible come forward. But Chez Dré doesn't hold that against him. This is a place where everyone comes and can find a perfect atmosphere to get what they want done.

The cafe is hard to find. It's hidden behind another desert cafe down the cobble stoned road. But behind the converted old brick warehouse walls the doors opens to a warm cafe much bigger than the outside would have you think.

The kitchen takes up the most part of the cafe, but it's an open kitchen giving you a great view of the mastery that goes on to bring you scrumptious treats. There are plenty of options for food as well as the baked goods. A large selection of breads you can buy as well as the tasty cakes and pastries.

I was warmly welcomed to the cafe and directed what my options were as I walked past the baked goods display case. I found a seat at the back overlooking everything and had my order taken by a super friendly team member. She almost preempted my thoughts while I was ordering and made it a really enjoyable transaction.

I chose to have an apple and cinnamon cake with a long black coffee.

A little dutch cook book, Een notabel boecxken van cokeryen, was found to have a recipe for the humble apple pie dating back to the middle ages somewhere around 1514, usually with cinnamon. It can only be imagined it evolved into a cake not long after.

The apple cake was presented with care and pride. A swirling strip of caramel icing gliding along the top with tiny apply triangles poking out. The surface of the cake was a lovely crumbly almost biscuit topping. And as you bite in there was a crunch.

The crunch took me by surprise then made me think it was exactly like biting into an apple. A small detail, not just anyone would think of.

The cake was a soft, not dry but not too moist either. And the taste of apple and cinnamon was spot on, not overpowering the overall taste. The icing was a perfect addition to the cake, but not like most cakes the icing wasn't too sweet to take away from the tastiness of the rest of the cake.

Overall the visit was perfect. The warm atmosphere and the welcoming team. And the food, well only this quality can come from someone, Pastry Chef Andrea Reiss, whom truly understands what it is a cake's purpose is. And that purpose is to make me happy.