Le Caprice Patisserie — Local services in Brisbane City

The Pizza That Was Promised: A Story of Destiny, Dough, and Dairy

There once was a man named Rye, a laid-back bloke with a good heart, a strong appetite, and a dream he couldn’t quite explain—not fame, not fortune, but something greater: to find the ‘best pizza in the world’.

He’d tried it all. Wood-fired masterpieces in Naples, greasy slices in Brooklyn, truffle oil disasters in Melbourne. Rye was no food snob—he just knew that somewhere, out there, was ‘The One’. The pizza that would silence all cravings. The pizza that would make him believe in fate.

It happened one warm evening in Bulimba, Queensland.

Rye was on a casual stroll down Oxford Street, half-looking for dinner, half-contemplating a tragic rewatch of The Sopranos. A black and white sign caught his eye above a tiny laneway bakery he’d never noticed before. The sign read only:

"The Pizza That Was Promised."

Intrigued, Rye stepped inside. The place was small, rustic, filled with the smell of sizzling cheese and garlic butter dreams. No menu. Just one pizza.

The chef—an old Italian-French man with tattooed forearms and eyes like he'd seen dough rise in heaven—nodded at Rye and said, “You’re here for it, aren’t you?”

Rye blinked. “I guess I am.”

Minutes later, it arrived. A single pie, glowing with absurd perfection.

The base: blistered and crisp, with just the right amount of chew. A crust that knew its worth.

The topping: a majestic fusion of “four legendary French cheeses”

-Bleu d'Auvergne, bold and bossy -Brie de Meaux, oozing like a love confession -Comté, aged and elegant -Chèvre, sharp, wild, and rebellious

And then, the crown jewel: crispy, double-smoked bacon, cut thick, rendered perfectly, tossed across the surface like some final blessing from the gods of indulgence.

Rye took a bite.

Time slowed. The breeze paused. Somewhere, a kookaburra laughed in awe.

The flavours hit in waves—first the creamy funk, then the smoky crunch, then the tang that danced on the back of his tongue like a French ballerina in a footy jersey.

He looked up, eyes wide. “This is it,” he whispered.

The chef simply nodded. “It always was.”

Rye left that night a changed man. He doesn’t talk about it much—but every once in a while, you’ll catch him smiling quietly over a pizza box, whispering to himself:

"I found it. The Pizza That Was Promised. And it was in...

Quick service, good vibes and very tasty pastries/ sweets.

We came here on a random occasion as we were passing by and looking for a snack. This cafe was on the main street and had attracted quite a queue. We decided to check it out and were not disappointed!

The cafe itself is quite small but they have a good range of foods. The vibe is very down to earth and clean, and they have a good mix of sweet and savoury foods. We were stumped by the choice and ended up just getting one of the Millefeuille cakes (as there was only one left after the guy in front of us purchased one, and it was labeled as a bestseller).

The lady who served us was friendly and patient, but also very efficient. The cake itself was boxed up, which was a welcome surprise (as I expected it to just be put into a paper bag). The cake itself was great. The texture of the other “shell”/layers was nice and crispy, but also had the perfect amount of flakiness. The custard was sweet but not overpowering and somehow it didn’t make the cake soggy. It definitely seemed authentic and I’d recommend! I would definitely be keen to try other cakes...

It is prob my favorite French patisserie and bakery in Brisbane. It is a small patisserie/cafe located in Bulimba, right in the center of the neighborhood. They do have a seating area which is in the alley to their side and is shared with the cafe next door. We have been there twice and both experiences were amazing and the second time was even better. We ordered an apple turnover, a cheesecake and two coffees. For a place that focuses more on their pastries their coffee is just as good. The apple turnover I must say is the best I have ever had. Not too sweet, not too sour, the balance was well maintained. The outside crust was so flaky and crispy and not soggy at all in spite of its juicy filling. It was cinnamony but the cinnamon flavor was just the right amount, letting you know it’s there but not overpowering. On our way out we grabbed a plain croissant and I made a croissant toastie the next morning. Oh lord, that was like heaven. After a day and night, the croissant was still flaky and crispy as if it had been fresh out of the oven. I highly...