Brisbanites are in for a treat thanks to Adrien Marcinowski’s latest offering Eloise & Lou.

Adrien, formerly of Mercado and Rise Bakery, is bringing his extensive training in French classics to the new range. Think perfectly crafted croissants, pain au chocolate and vanilla mille-feuille sitting alongside ham and cheese croissants and truffle fromage danishes.

Speaking with InDailyQld, Adrien said he had returned to the fundamentals of his craft when creating the Eloise & Lou menu.

“I feel like it’s easy to get lost in your menu when you try to constantly be creative and original,” he told the publication.

“The goal [with Eloise & Lou] is really to create something artisan. Traditional French classics, well executed and well designed with really good flavour and texture.”

The patisserie quietly opened on Wickham Street in Brisbane’s Fortitude Valley in mid-July, and is the culmination of four years of careful planning.

“Over the last four years, I have really put a lot of thought into building a very unique menu,” Adrien said.

“I’ve really put a lot of thought into every single product to try and get it as good as it gets.

“We do use both imported products and local products – then the skills and the experience make the rest.”

Adrien said there are the well-known bakery classics on offer that will vary from the traditional to those that feature a unique twist.

“You will find all your classics, the things you expect when you walk into a French bakery – some are going to be pretty classic and traditional, some are going to have a twist,” he said.

“For example I’ve just done a calamansi-flavoured mille-feuille, really playing with those beautiful flavours.

“Whether it’s in the shape, the texture, or the flavours, I will play around with all of that.”

Adrien also flagged the best is yet to come, with menu additions set to appear in the coming weeks, from macarons to cakes and petit fours.

“There is so much more that I’m going to bring – we are barely warming up now,” he said.

“We have maybe 15 products right now. I want to have 45.”