- A treasured pearl on Dartmouth’s shores
lucKIlY FOr ITs resIDenTs anD VIsITOrs, TalenTeD YOunG French cheF JulIen pIcaMIl Was sO capTIVaTeD BY DarTMOuTh’s charMs he seT up a MOuTh-WaTerInG paTIsserIe In The hearT OF The TOWn.
P
astry chef Julien and trained sommelier and restaurant manager
Guylaine met while both were working alongside celebrity chef John Burton Race at his former Michelin-starred New Angel Restaurant overlooking the River Dart. As well as falling for each other, the pair also fell in love with the picturesque town and decided to carve out a life for themselves here. Julien and Guylaine opened
Saveurs five years ago and it has since grown to encompass a traditional French boulangerie, chocolaterie, patisserie and restaurant plus a continental delicatessen. Saveurs occupies the ground floor of an elegant 18th
century listed building
close to the historic Butterwalk and for the past two years the kitchen at the bakery has been supported by a purpose designed separate kitchen unit at the top of town.
The boulangerie and patisserie are at the heart of Saveurs, with regular customers visiting every day to buy its delicious freshly-made bread, croissants,
pastries and cakes baked daily in the bakery’s kitchens. Julien uses a range of the finest French
flours and recipes to produce a variety of breads including traditional baguettes, campagne, wholemeal, walnut and rye and more recently a sour dough bread made
Guylaine said: ‘We like a coffee or a latte full of the best flavours. We serve what we like.’ Also popular are Saveurs beautiful
celebration cakes - from the traditional round and square shapes to complicated and bespoke shapes, Saveurs can fulfil any need and deliver within a 15-mile radius of Dartmouth. Julien, who served an apprenticeship with a bakery in the South of France and went on to work in bakeries and restaurants across Europe before settling in Dartmouth, is a master at
his own sweet pastry creations – summer strawberry tarts and the
saveurs “dream team”. left to right:
Forty Bukauskas, Guylaine, Julien picamil, and Julia hallett
with a 60-year-old starter. Few early morning customers can resist tucking into a buttery croissant or mouth-wateringly tasty pastry with their kick-start-the-day coffee, sourced from the finest columbian, Guatemalan and Indonesian coffee beans.
much savoured double chocolate mousse confection are among the most admired. With Easter fast approaching, who can resist Saveurs chocolates made with the finest French valrhona chocolate and fashioned into a myriad of stunning seasonal treats including Easter eggs, Easter chicks and cute chocolate jigsaws. Saveurs also serves more substantial fare which can be enjoyed at lunchtimes or on Friday, Saturday and Sunday evenings, when pizza is on the menu along with freshly made pasta and unique sauces based on recipes from the couple’s families.
This spring, the pair also plan to introduce tapas to their repertoire. Julien said: ‘We will still have fresh pasta on the menu but we are also putting a selection of tapas on our blackboard inspired by tastes from all over the world.’
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