About Baked on Mort

A brainchild of chef Clement Chauvin and sommelier Abel Bariller, two owners of Les Bistronomes, Baked follows the steps of its older brother in bringing the best of French cuisine to Canberra. This quaint patisserie is decorated with the simple elegance France is famous for and the creme-coloured walls and wooden floors are complemented with dark wooden tables and a black and white mural on one of the walls. Alongside sweet treats like croissants and eclairs, patrons can delight in other specialities of the cuisine, including lunch and dinner dishes like salmon tartare, pork terrine and duck crepes. All meals can be accompanied by one of the finely selected wines, spirits and mixed cocktails.