JACQUELINES BAKERY & CAFÉ — Restaurant in Melbourne

Word of the Day: Chef: from Old French chief "leader, ruler, head"

The word chef gets bandied about these days, and I must agree with Chef Jackie that it is due to all the cooking shows on TV. Everyone who makes something in a kitchen is called a chef. However, the important part of that word is not so much the cooking as the managing. With an M.B.A., Chef Jackie more than has that part down and with a Le Grande Diplome from the world-renowned Le Cordon Bleu Cooking School, she more than has the cooking part well in hand.

Chef Jackie lived in France for 20+ years and certainly brings that culture to her kitchen every morning. Upon entering I was greeted warmly and enthusiastically by the counter help, I can't recall their name, but they were bubbly, professional and welcoming. Wanting to get a fair sample of Chef Jackie's fare I ordered some Chocolate Crinkle cookies, a Fruit Tartlet, a rather large Napoleon and a slice of Nirvana, otherwise known as Cheesecake.

As the menu clearly states and the smells authenticate, there is nothing fake here. Chef Jackie insists on using only the freshest, natural ingredients to be found and man oh man does it show. The Chocolate Crinkle cookies were everything they should be and more. They were crinkly on the outside, fluffy on the inside and chocolaty all over! There is no mistaking the taste of something baked with real vanilla and cane sugar. These were dusted with just the perfect amount of confectioner's sugar so that they weren't too sweet, but rather sat perfectly on the palate.

As difficult as it was, it was time to move on to the next item sitting lovely on my table, the cute little fruit tartlet. Fresh fruit, fresh custard, fresh tartlet dough, what more can be said. If this wasn't the tastiest little tart I have ever had, then I am not the Big Boy. The fruit was so succulent and sweet, it tasted like it was harvested that morning and the custard? Let me put it this way. It was so fresh and so creamy and so freakin' delicious it gave me a tonguegasm. The crust was flaky, tender and cooked to perfection. A lot of people seem to overlook the crust. I assure you it is just as integral to a good tart as the custard and this crust stood up to the mana that was the homemade custard. Tearing myself away from the tartlet, I turned my gastronomical attention to the humongous slice of Napoleon that sat regally before me. As a food critic, I usually take one or two bites of something and box the rest. Halfway through the Napoleon, I stopped myself to contemplate the flavors. Un. Real. The picture doesn't lie and words cannot do this justice. If the cookies and tartlet were fantastic, this was extraordinary and I still had the cheesecake to go! the custard, the crust, the custard, the crust oh my, the topping!

Taking a moment to savor the flavors dancing across my persnickety tongue, I gazed lovingly at the items before me. Wow. This was, without a doubt, some of the best-baked goods I have yet had the pleasure of scarfing down. Re-acquiring my implement of culinary destruction, I plopped a forkful of the cheesecake in my mouth. As my tongue swirled around the cheesy goodness I mentally kicked myself for putting off this noshery for as long as I did. There is no mistaking the taste of homemade cheesecake versus the previously frozen variety. This was incredibly light, fluffy and creamy. When you can taste the fresh vanilla and cream cheese you know you are sampling the work of a true Master Chef. Hey, Le Cordon Bleu doesn't hand those Le Grande Diplome's to just anyone and it shows. Not only was the kitchen churning forth exemplary food, but the whole place was run tighter than a battleship at Guadalcanal.

From the staff to the ingredients to the cleanliness of the floor, you could feel the hand of a Master Chef. Chef Jackie is by far the best pastry chef I have yet sampled.

The Big Boy says, "For authentic French goods made from scratch by a Master Chef, run, don't walk to Jacqueline's Bakery & Restaurant...

Two Cakes. One Epic Celebration. Zero Crumbs Left!!!

When it came time to celebrate my wife’s birthday, I wanted to go beyond “just a cake” — I wanted a moment. Jacqueline’s Bakery delivered not one, but two absolute showstoppers that turned dessert into an art form.

Cake #1: Le Fraisier – Elegance in Every Layer

This custom twist on Jacqueline’s signature Le Fraisier was a revelation. Layers of soft, airy vanilla génoise hugged plump, fresh strawberries, all enveloped in clouds of Chantilly cream. It was light yet indulgent, refined but still bursting with comforting flavor — like a Parisian patisserie came to our kitchen. The rose garnish on top was a subtle yet stunning touch that made it almost too pretty to slice… almost.

Cake #2: The Number Cake – A Color Explosion in Every Bite

Then came the “wow” cake — the Number Cake. Vibrant, whimsical, and full of personality, this edible masterpiece looked like it came from a fairytale. The number “37” was decked out in sweet pastry layers and crowned with a wild mix of piped macarons, swirls of meringue, edible flowers, candy gems, and berries,. Every bite was a new surprise — crisp, creamy, fruity, floral. It was like a birthday garden you could eat.

Amanda at Jacqueline’s Bakery made this all possible. Her insight was invaluable — she helped tailor the cakes to reflect my wife’s favorite flavors and visual style. She made sure the cakes would pop with color and taste just as amazing as they looked. Thanks to her, I was able to pick everything up the night before the celebration, beautifully boxed and ready to impress.

These weren’t just cakes. They were expressions of love, artistry, and flavor — and they absolutely stole the show. Whether you’re celebrating a milestone or just want to blow someone away, Jacqueline’s Bakery is the place to do it.

11/10 – Will...

I drove by and was surprised to see a real French bakery. I went on this site to look at the pictures and reviews. I was happy to see they offer lunch and a continental breakfast. The pictures of the breads and pastries look so good. I will be visiting the next time I am in town. I did visit it and I enjoyed it. The French know how to make pastries. They put real cream, butter and sugar. There's an area to watch the workers make items. I had a latte. It was good but not very hot. Next time I will request it hot. I had a tart with blackberries, sliced kiwi and strawberries. The crust was firm and tasted like it had sugar brushed on it. There was a yummy pudding under the fruit. They have 2 cases full of pastries, bread and quiches. I bought 3 shortbread cookies, 2 quiches, 3 croissants and a mini loaf of brioche. The crossiants are very flaky and buttery and tasted great. I would recommend those. I bought them to make my own sandwhiches at home. You can order sandwiches that are served on a long thin beget that they bake. They have hot and cold sandwhiches.They offer differnt large salads each day of the week. Next time I will try the Chocolate filled croissant. I had a friend who lived in France who loved those. The quiches are about the size of a small hand. 7.35. I ordered Spinach and goat cheese. I didnt like the flavor of the goat cheese cooked. I would try a differnt one next time.My friend tried mushroom and shallots and loved it. Six differnt types with the ingredients on the sign. I just had a sandwich at home with the croissant. Smoked salmon, sliced cucumber, tomatoes and...