Saturday, July 21, 2007

Daniel Chirico, King of Bomboloni

Despite having the most annoying name in town, Baker D. Chirico is the king of bomboloni. I've heard some people call it "Baker" (which could mean any old baker). I've heard people call it "deChirico" (which sounds a bit like "DeShawn"). There is simply no snappy way to say Baker D. Chirico. I wish they would rename the place "Chirico" to make it easy for people to spread the word. Because the bomboloni here are the biz. Especially if you score early and they're still warm.

11 comments:

  1. Man that looks good.

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  2. Anonymous23/7/07 12:12

    Magic! French Patissier Louis Vaussenat - who once had his own place in Toorak and later moved on to Il Fornaio - is responsible for the delectable pastry and sweet morsels you found at Baker D.Chirico.

    The wonderful artisanal breads available there are baked by Daniel Chirico who started in the industry at Chimmys with Chaminda Silva & another star baker, Tony Dench.

    Further afield, for more delicious french pastries like Louis', try the wares of another two French men in Melbourne:

    David Menard - Noisette, Bay St, Port Melbourne (originally responsible for the much loved Bomboloni at Laurent bakeries)

    Daniel Airoldi - French Corner, Highett Rd, Highett (once a member of Jacques Reymond's haute cuisine crew)

    You may yet re-live your Parisian croissant experiences back home, enjoy!

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  3. Anonymous23/7/07 12:17

    Sorry that last comment was mine - didn't mean to make it anon.

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  4. Anonymous23/7/07 17:58

    I've heard people who believe they are 'in-the-know' refer to it simply a 'Baker D's'

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  5. Anonymous23/7/07 22:55

    What a great sounding place! I've put a link to this review on 99 sauces

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  6. Anonymous11/9/08 11:49

    just to make matters worse... Chirico is italian, which means the "Chi" is actually pronounced "Ki" ie "Kiriko". :)

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  7. I really admire this, I mean it really looks interesting! Very nice write up. Anyways, its a Great post

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