Meet Nabih Gaaloul, Rustica Sourdough’s revered Pastry Chef. Working alongside Brenton Lang at Rustica Sourdough, renowned Pastry Chef, Nabih Gaaloul is the dessert mastermind behind the Fitzroy institution’s mouth-watering assortment of baked creations. Nabih’s resume is filled with impressive stints at a variety of the world’s most esteemed bakeries. He found his passion for patisserie while studying for five years at the prestigious ‘Technical Catering School’ in Souillac, France. Immediately after graduating he was employed by the two Michelin star restaurant, La Pyramid in Lyon. With a desire to travel and see the world, Nabih relocated to New York, where he was offered a job at the famous ‘Francois Payard Bakery’ in Manhattan.
You’ve worked for some of the world’s most esteemed bakeries. What inspired you to start a career as a pastry chef? And how did you get your ‘break’?
The start of my curiosity for pastry and cooking started at a young age; my father used to go every Sunday to the local bakery and buy fresh bread, meringues and tarts.
I was so lucky, my school sent me to one of the best restaurant’s in France, La Pyramid and once I had graduated from there the Head Pastry Chef called and asked if I was interested in a “commis” position. I’ve never worked so hard, but it was the best professional experience of my life.
Is it hard continuously coming up with new ideas for mouth-watering creations? What inspires you to keep creating and re-inventing the wheel?
I don’t really find it hard to come up with new ideas, it’s all about experimenting. I’m constantly reading pastry books, especially ones by Australian authors so that I can get more ideas about what Australians like. I also really like to visit different Melbourne pastry shops to get inspiration. I often get advice from Brenton, the owner of Rustica Sourdough, he’s always coming up with new ideas for me to trial.
Your cronuts sell out daily at Rustica Sourdough – how does it feel to be on the hit-list of foodies in Melbourne?
It’s very exciting! Rustica Sourdough has been making these for a while and it’s fantastic to be a part of the team and try different variations.
Where are your favourite places to eat? And do you ever get sick of pastry?
I have worked in France, the UK, Ireland and New York before moving to Australia and I think that Melbourne is the best gastronomic city of them all. I love to try new restaurants and there is so much choice in this city. My favourites are Chin Chin, Hakata Gensuke Ramen and Chez Dre. I never get tired of pastry, I love it. I think I have a sugar addiction!
Rustica Sourdough, 402 Brunswick St, Fitzroy.
