CRUBLET Macarons was created in Geelong and established in 2020. Its founder by Paul CRUBLET who has worked in Hospitality and Restaurants throughout France and Australia for over 12 years.

Let’s go back to the beginning… Paul started out in Culinary School in 2007, North east of France at “Lycée polyvalent de BAZEILLES” closed to Belgium. He did his first step in one of Michelin star Restaurants in Champagne region (France) and more places around France until he decided to move to Australia for more open opportunities and experiences.

Paul has worked in different types of cuisines and positions over the years including, Commis, Demi-Chef de Partie, Chef De Partie, Sous Chef and now Head Chef.

In the last 4 years, Paul turned his passion to some pastry ideas; he learnt and performed his skills to create new restaurant desserts with some combinations of flavours people weren’t used to (he made a signature dessert for one of his workplaces called “Modern apple Tatin yuzu and granny smith flavour”). He also was a finalist for the Australian Hotels Association (Victoria) as the Emerging Leader for 2017.

A message from Paul himself: “Cooking has always been a passion since I was little. I used to watch and cook with my mum and grandmothers all the time. I decided this is what I wanted to do as a career and so I did”.

Creating Macarons came from me wanting to share my love for my country. I wanted to create some incredible flavours with French techniques.

“It’s a biscuit people can enjoy with their coffee or tea and enjoy the various flavours in their mouths”.

Paul striving to bring macarons into their full glory and share his passion with Australia. After working six half years around Australia he decided to launch CRUBLET Macarons to make these tasty French treats more Australian friendly, and he is proud to announce it to everyone.