Claudio Biscotti

09/08/2024

25/02/2022

Story about choosing a company name:

Initially we had chosen the name Flakes like all the laminated products we produce, such as croissants, cornetti, brioches, and other puff pastry products.
BUT, more than one person has told us that the word FLAKES comes too close to the word Flaky, and that in Astralia this means UNRELIABLE. Not a very nice name, don't you think? 😅
Then we had opted for the name CRUMBS, a name that is very suitable for a Bakery & Patisserie but ..... other very persuasive friends have made us understand that, now, all our customers recognize us with that beautiful big face of Claudio, and that it would be a mistake to start all over again by making yourself known with another name and logo.
And then we come to Claudio Bakehouse , and no longer Claudio Biscotti.
Why Claudio Bakehouse?
Because in the new shop we will not focus our production on biscuits but on something else, we will offer a variety of products both sweet & savory (surprise surprise) 😉!

I hope you like the new Logo!

With this post I also wanted to inform you that my old FB page Claudio Biscotti will cease to exist, no longer having the possibility to enter as an administrator because I suffered a hacker attack.
I wanted to ask you to follow the new FB page: claudiobakehouse.
I hope to meet you all there.

As usual, thank you for your support, I will keep you updated on the opening day of the new store.

BTW. We are looking for people who want to start this new adventure with us, Baristas, people who can serve at the counter and people who can work in the kitchen with Claudio, people who are interested in learning the art of Laminated products, leavened products and also products of Paisserie.
We are not looking for geniuses, but only people with the desire to learn and the desire to do well, when you have these 2 things, the rest comes by itself, YOU DON'T THINK IT SO?
For those interested, send your CV to: [email protected]

See you soon💪☺️🤗🤗..

11/02/2022

My dear and beloved customers / friends, the time has come to say goodbye.
Tomorrow will be our last market. We will come back stronger and more beautiful but for now I can't tell you exactly when.
For now, exactly, I can only tell you that Claudio Biscotti will become Claudio Bakehous, and that we are organizing the opening of a shop where you can enjoy our delicacies every day and not just on Saturday morning.
We sincerely thank you for your support and love given to us in these long 9 years of markets. I will keep you updated on the progress of the works. Hope to see you tomorrow.
Soon
Claudio Biscotti team

04/02/2022

28/01/2022

!

Filled with and , covered with and !

23/01/2022

filled with Pistacchio !

18/01/2022

😷😷😷😷😷😷😷! In the South West

15/01/2022

Salty Caramel Mousse Cake!

base, with and caramel in the middle.
Covered with and .
Caramel frollino and chocolate anc caramel for .

an explosion of flavor in the mouth 💣💥👄.
# #

07/01/2022

Which would you prefer ?




with custard or Chocolate
with and

Tomorrow from 7:30 till 11:30!

05/01/2022

,
Croissant, and croissants will be back this saturday .
7:30 till 11:30!
with the and filled on the spot with and !

31/12/2021

And with this photo, we say goodbye to 2021!
why this photo?

This is the photo of my best-selling product ever, Il Ricciarello, but also because it is my most copied product.

Attention .... I am not saying this to brag or to praise myself, I have always thought that humility must always be an essential prerogative for those who do this job. Without humility we would stop growing and improving.

But I say this because, if someone tries to copy your product, it means that it is considered a winning product.
So I wish and wish you a WINNING 2022 with the hope that this cursed Pandemic will give us some respite by also giving us the opportunity to see our loved ones again.

Happy New Year to all of you!

24/12/2021

Many wishes for a Merry Christmas to all of you.
This year has also passed. And as usual (and it's not rhetoric) the Claudio Biscotti team (2 elements) thanks you for your great support.
It has been a long year with a cold and rainy winter and yet we never lacked your warmth.

and after a whole month of panettone and pandoro. a couple of days off and then ready again with other delicacies and many new things.
Thank you all
Have a good rest and happy holidays to you all.
Claudio Biscotti Team

🎄Buon Natale🎄
GRAZIE

22/12/2021

filled with
Chicken, avocado, tomato,basil and mozzarella salad.




!
A 90% hydration Roman focaccia, with 36 hours proofing Time , made with a combination of 4 different kind of flours and baked 2 times.

20/12/2021

divided but united!
with and of !

17/12/2021

There it is ... beautiful and shiny, his majesty the PANDORO.
The only handmade Pandoro 100% natural yeast in WA.
5 doughs, 39 hours of leavening in total, only natural ingredients without preservatives and without the addition of brewer's yeast.

Only 5 more available.
$ 70.00 each.

to order send email to: [email protected]

Thank you very much for your support.

BUON NATALE !!🎄🎄🎄🎄.

15/12/2021

Not many left.

10/12/2021

and .
Only 5 left in this only batch.
Next batch will be again as the demand it’s increasing 🎉🎉.
Just few more orders guys and then I’ll have to shut the ordering as it will be hard for Us to take care of everything.
Thank you as always for your fantastic support.

08/12/2021

This is what happens when the temperatures are not respected during kneading, or when the temperature of the environment is too high.
Making panettone in Europe, in the cold of winter, is one thing, making it in Australia is another.
From tomorrow, mixer in the fridge

a whole working day thrown in the garbage.

04/12/2021

I will never tire of saying that for me, this is the best wedding cake ever. Perhaps because it is the cake that is most made in the country where I come from, perhaps because it is the cake that I have made the most in my long pastry career, but in my opinion it is the most complete dessert of all.
Fresh, crunchy, creamy, silky, sweet and sour, it has all the characteristics that a dessert must have.
with , and off-course !
Thank you tu for the amazing !

01/12/2021

!

25/11/2021

Is this time of the year again 🎉🥰🎄🎄.
The only in the south west, made only with natural yeast.
This one is and 😋😋😋.
Please, as I’m receiving many and many messages from all the social, I’m getting 🤪🤪 to get back to all of your love 🥰🥰 .
If you wish to order your Panettone ,please send an email 💻💌 to :
[email protected]

Big one $60.00
Small one $32.00
Shelf life 4 months.

I’m planing to make:
Classic Margherita
Sour cherries and chocolate
Figs walnut and white chocolate

We will get back to your email in the evening.

Thank you 🙏 for your love❤️.
Ciao ciao 🤗🤗

18/11/2021

au and , ,

16/11/2021

.

11/11/2021

!
New !

22/10/2021

,
Filled with and garnished with Vanilla .
croissant using only natural color, chocolate and .
You can try this tomorrow .
🤗💪❤️!

15/10/2021

with :
, and !

14/10/2021

One for all and all for one!
.

13/10/2021

with and !

12/10/2021

and !
***o