Pépite Rose’s are available at Le Marché every month: - 1st Sunday, 9:30am-2pm: The Entertainment Quarter, Moore Park, NSW, 2021 - 2nd Sunday, 9am-1pm: Woolwich Dock - Hunters Hill, NSW, 2110 Note this is subject to change, follow our Instagram @pepite.rose for updates.

Get in touch! Depending on our capacity and existing orders, we can sometimes take orders. Connect with us via contact@pepiterose.com or through our 'Contact us' section on our website.

Message us via Instagram at @pepite.rose, or email us on contact@pepiterose.com. You can also drop us a line using the 'Contact us' section on our website.

Pick-up is available at Le Marché three Sundays every month: - 1st Sunday, 9:30am-2pm: The Entertainment Quarter, Moore Park, NSW, 2021 - 2nd Sunday, 9am-1pm: Woolwich Dock - Hunters Hill, NSW, 2110 Note these are subject to change. Delivery isn’t offered at present but will be coming in the future - so be sure to follow us on Instagram @pepite.rose for updates.

Wholesale and catering options are available with enough notice. Please email us on contact@pepiterose.com or alternatively you may use the 'Contact us' section to discuss your needs.

The original and genuine recipe is roasted almonds coated in layers of red-coloured caramelized sugar. You can also have a combination of almond/hazelnut which will give a tastier outcome.

We have to go back to the 17th century where the pralines were discovered in a little town - Montargis - located in the Loiret department, about 110km south of Paris, France. Count of Plessis-Praslin, also Marshal of France and French diplomat, was sent under Louis XIV's orders, during the 'Revolt' period, to negotiate with the people of the city of Bordeaux. He then decided to invite them over to a luxurious dinner. Clément Jaluzot, Count of Plessis-Praslin's head chef, whipped up (apparently by clumsiness!) roasted and sugar-coated almonds that were eventually served for dessert. Invitees were stunned by such novelty and the traditional praline was born. As time went on, the praline travelled south, and the first pink praline brioche originated in Saint-Genis-Sur-Giers at the end of the 19th century, a pastry now so called “la Saint-Genix”. Afterwards, the pink praline made its way to Roanne and then Lyon, where pink praline-based pastries are now widely enjoyed by people who travel near and far to enjoy these local delicacies.

Yes, the pastries contain nuts (almonds and hazelnuts), eggs, wheat and additional ingredients. Should you have any specific questions, please feel free to reach out.

At this stage we’re unable to offer gluten free or vegan options.

We recommend enjoying the brioches fresh on the day they are baked – however you can store them wrapped with aluminium foil in a food storage bag or in an airtight container for a couple of days. Do not refrigerate your brioches otherwise the staling process will accelerate. Its taste will also be altered.

While we recommend enjoying your brioches fresh, you can freeze them. You can do so by wrapping your brioche in a cling wrap or a food storage bag and pop it into the freezer for a couple of months. When ready to devour your pastry, defrost it for 1.5-2hrs (or until soft) at room temperature, then warm it up in your oven on 130C for about 5mins for the 4-6ppl brioche and 2-3mins for the individual one.