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After developing a devoted following for its handcrafted pastries and desserts, one of the Barossa Valley’s most popular patisseries has officially opened the doors to its beautiful new home.
Maison Cheryse has opened in Greenock, on August 13, taking over a restored bakery dating back to the 1860s and marking a major new chapter for pastry chef Cheryse Hill, formerly Zagler, and her family.
The move follows the growth of Cheryse’s original Nuriootpa patisserie, which opened just over a year ago and became far busier than she ever expected.
“That didn’t happen at all,” Cheryse previously told Glam Adelaide of her plans for a “quiet little patisserie”.
“It became a fully fledged big, big thing.”
Opening from 8.30am, Cheryse was feeling nervous, excited and overwhelmed, before the doors swing wide to the public.
“I don’t even have words anymore, the amount of work put into it over the past four weeks has been huge.”
Even with challenges arising one after the other this week, postponing wasn’t an option and if you’re reading this early the first 50 customers through the door will score a free croissant.
“We’re so much more than a patisserie, we’re a destination in the Barossa.”
What began with Cheryse, her husband Daniel and one staff member grew into a team of 13, with the business quickly outgrowing its former space.
Now trading as Maison Cheryse, the new Greenock venue gives the team room to expand not only its pâtisserie offering, but the entire experience surrounding it.
The historic Murray Street building has been carefully restored, retaining features including its exposed wooden beams while introducing a purpose-built pastry kitchen and warm, country-inspired interiors.
A chicken coup has even been constructed for families to enjoy eggs and perhaps keep the kids entertained while the adults grab a sweet pastry.
“We want guests to enjoy a slower experience with us, whether that’s over beautifully brewed coffee, a pot of tea or a plated pastry that has been carefully crafted,” Cheryse said.
“It’s about inviting people into our home and allowing them to take a little piece of us home with them.”
The patisserie will continue serving the handcrafted pastries and desserts that built its following, alongside Charlie Black coffee and premium teas, while an expanded seasonal menu will draw on techniques more commonly seen in fine dining.
Visitors will also be able to see more of what happens behind the scenes, with pastries created inside a dedicated pastry room behind French-style glass doors.
One of the biggest additions is a series of intimate hands-on workshops led by Cheryse, giving guests the chance to learn skills including croissant and brioche making, cake decorating and other pâtisserie techniques from the purpose-built studio kitchen.
And there is still plenty more planned for the warmer months.
The property includes a wood-fired pizza oven, which Cheryse said would be used for seasonal pizza afternoons and special “Croissants & Chords” events combining local live music, pastries, wood-fired pizza and slow-cooked meats.
Outside, the backyard has also been transformed into a family-friendly space with landscaped gardens, a cubby house.
“There’s quite a bit in the works, and this premises gives me those options, whereas our old site, unfortunately, just doesn’t give me those options,” Cheryse said.
For Cheryse, however, the new venue represents something much bigger than simply needing more space.
“Everything we create reflects who we are as people. This has always been the dream,” she said.
“Maison Cheryse is our family’s story. It’s everything we’ve built together, and now we finally have a place to share it with everyone.”
This new venue is just the beginning for Cheryse, and for now we’ll be looking to get our hands on the much-loved golden pastries.
Cheryse Zagler Patisserie and Farm Shop
Where: 15 Murray Street, Greenock
When: Opening Thursday, August 13th from 8.30am
For more information, click here.
