Welcome to Breizh Café

Crafting beautiful specialty Crêpes and Patisserie from Brittany and France

Our story

Bruno, Bronwyn and their two sons (who also work regularly at Breizh Café) spent a year and a half living in Vannes, a quaint coastal town in Brittany in 2007-2008. Upon their return, the idea of creating a typical crêperie (like in Brittany) here in Canberra started to develop in Bronwyn and Bruno’s imagination.

They wanted a casual, unpretentious yet stylish place, with a “feel good” atmosphere for people to relax and enjoy some of the charming Breton culture.

Breizh Café and Brittany

Breizh simply means “Bretagne” (or Brittany) in the Brittanic language, which is a Celtic dialect.

Brittany, in the north-west corner of France, is a picturesque and charming place, full of picture-postcard views of fishing boats, quaint stone or white washed cottages with blue shutters and blooming hydrangeas, spectacular coastlines, medieval towns, magical islands and inland woods. A Celtic duchy for more than one thousand years before it became part of France in the 16th Century, it is a land rich in culture, tradition and history with language, customs and traditional dress that represent a vivid homage to its past.

The Triskele

Our logo, the Triskele, is a motif consisting of three interlocked spirals, and is very symbolic of Brittany. It has been given a lot of different meanings over time (spiritual, cosmologic...) as it travelled from Ireland to become symbolic in more than a dozen other countries around the world, but it’s still strongly linked to Gaelic and Celtic culture.

Ambience/décor

Inspired by the stone wall cottages of coastal Brittany with their pretty blue paintwork – rustic, charming and inviting – we welcome you to a space where you will feel comfortable and at ease. We have added a little touch of modernism to a traditional crêperie.

On your first visit to Breizh Café you will probably notice some Breton memorabilia, like 100 year old photos with some of Bruno’s ancestors, wooden clogs, old biscuit tins, traditional hat worn by men, ladies' lace bonnets, and the flag of Brittany. There are also water-colour paintings done by Bronwyn. Come and ask us about them in more detail if you are interested!

Our passion

Our passion is serving high quality food in a professional manner and in a comfortable setting. We take great pride in cooking simple, honest, down to earth dishes with quality ingredients for the pleasure of our guests. There is no better feeling than seeing an empty plate and a contented smile on peoples’ faces.





Pictures of Brittany


  • Portfolio name
    Le Port, Vannes
  • Portfolio name
    L'Isle D'Arz
  • Portfolio name
    L'Isle D'Arz
  • Portfolio name
    Famous House in the St Cado Estuary

Why a crêperie? Who doesn’t like crêpes?

Crêpes are the food of the peasants of Brittany. From 2000 years ago they were traditionally made by spreading the batter on stones (“les galets") over the fire. Today they are made on thick electric or gas cast iron plates (galetoire) with thermostatic controls. You can see them being made fresh to order at Breizh Café.

Buckwheat (or Sarrasin, Blé Noir), despite its name, is not related to wheat, as it is not a grass. It is a grain from a plant related to the sorrel and rhubarb family, and is gluten free. Galettes, or savoury crêpes, are made from Buckwheat Flour, and so are all gluten free!!

Breizh gallery

  • Portfolio name
    Entry of Breizh Café
  • Portfolio name
    Inside Breizh Café
  • Portfolio name
    Bruno's Display Cabinet
  • Portfolio name
    More of Bruno's Display
  • Portfolio name
    Orders are coming in!
  • Portfolio name
    New specials every week!
  • Portfolio name
    Breizh Café's 1st Birthday
  • Portfolio name
    Extravagant Prawn Chorizo & Rocket Pesto Galette
  • Portfolio name
    Healthy, Classic French Omelettes
  • Portfolio name
    Egg, Cheese & Tomato Galette
  • Portfolio name
    Meurette Galette
  • Portfolio name
    Delicious Mango Blueberry & Strawberry Sweet Crêpe
  • Portfolio name
    Persimmon Guava & Scorched Meringue Sweet Crêpe
  • Portfolio name
    Poached Pear in Spiced Red Wine with Nougat Ice-Cream
  • Portfolio name
    Fresh Viennoiseries Baked Fresh Every Day
  • Portfolio name
    Delectable Traditional Hand-made Kouign-Amann
  • Portfolio name
    All the bread is baked fresh every day!
  • Portfolio name
    Devilishly Rich "Buche de Noël" - Order Yours For Christmas!
  • Portfolio name
    Hand-made "Petit Fours"
  • Portfolio name
    Custom Cakes Made To Order!
  • Portfolio name
    Traditional "Galette Des Rois"
  • Portfolio name
    Canapés For Your Next Function
  • Portfolio name
    Valentines Day Special Treats
  • Portfolio name
    Custom Cakes Made To Order!
  • Portfolio name
    Custom Cakes Made To Order!
  • Portfolio name
    Custom Cakes Made To Order!
  • Portfolio name
    Café Set For A Christmas Function
  • Portfolio name
    Special Dinner Event

Our Team

 
Bronwyn Thomson

Bronwyn Thomson has vast experience in the food industry. From Melbourne, she has had 2 restaurants in the past here in the capital back in the ‘80s, but has returned to the industry after a 20 year gap while bringing up her children.

Bronwyn speaks French and having lived in France for two stages of a year and a half each - with the last time in Brittany - she has a good understanding of and appreciates French food and culture.

Bruno Paressant

Bruno Paressant was born in Brittany from a long line of Bretons on both sides of his family, and trained as a chef in France. Arriving in Australia in 1988, and after a humble beginning (ironically in a restaurant serving crepes) he was able to showcase his “savoir faire” at many prestige establishments in Canberra, until he decided he was ready for a change. With that in mind Bruno, (along with Bronwyn and their two boys) returned to France, in fact to Brittany, where he worked at a gorgeous coastal resort.

Bruno is the pastry chef, preparing from the very early hours of the morning, all cakes and pastries in our display cabinet, including the very famous “Kouign-Amann”.

Keegan

Bruno and Bronwyn’s sons are also an integral part of the business as they both helped set up the café during the renovations including painting, cleaning, and also a lot of the IT related components. They now work as part of the front of house team.

Keegan is a uni student with a passion for astrophysics. He has a few years’ experience as a waiter, mostly in fine dining restaurants.

Ronan

Ronan is on a gap year and is passionate about coffee making, having worked as a barista since 2010. He also designed the Breizh Café logo and all other graphic design elements. In 2016 he will be studying Information Technology at University.

Location

A quaint little slice of Brittany with its charm and warmth in Ainslie shops, next to the pharmacy.

Get in Touch

 

Online Bookings

Please use the button below to book online. For bookings larger than 4, please contact the café directly on (02) 6156 0346.

Book Online - Free, Instant, Guaranteed.

Other Enquiries

If you have any questions, or would like to place a pastry/cake order, please fill out the form below, or contact us directly to discuss. We cater for special occasions and/or functions. Simply contact us with the details of the event and we will get in touch to discuss your requirements.

We welcome groups who have an interest in anything related to France.

  • Should be Empty:

Come visit us

A quaint little slice of Brittany with its charm and warmth in a welcoming little corner of Ainslie shops, next to the Pharmacy.

Breizh Cafe

2/15 Edgar Street, Ainslie, ACT 2602

Phone: (02) 6156 0346

Email:

Connect with us

Opening Hours

  • Monday: Closed
  • Tuesday: Closed
  • Wednesday: 9am-4pm
  • Thursday: 9am-4pm
  • Friday: 9am-4pm
  • Saturday: 9am-4pm & 5:30pm-9pm
  • Sunday: 9am-3pm