The team behind French restaurant Flo’s Creperie has expanded into the world of patisserie by taking over a much-loved French bakery in Alexandra Headland.
The Flo’s team said the opportunity to take on La Petite Souris “felt like a natural next step”.
La Petite Souris has a traditional artisan approach to French baking. Everything from buttery croissants and classic pastries to tarts, cakes, quiches and baguettes is made on the premises.
Flo Guillemard, founder of Flo’s Creperie at Noosa and Mooloolaba said joining the French patisserie scene “has always been a dream for us”.
“We’re obsessed with pastries, patisserie and everything in between, and La Petite Souris already has such a strong reputation for quality,” he said.
“We’re excited to build on what’s already here.”
He paid tribute to the bakery’s previous owners, Pierre and Amy, who established La Petite Souris as a local favourite.
“We’re incredibly grateful to Pierre and Amie for the care and hard work they’ve put into La Petite Souris over the years,” Mr Guillemard said.
“We’re honoured to continue their legacy and carry it forward.”
Head pastry chef Alexis Belmas, who has worked at La Petite Souris for many years, continues to lead the kitchen, bringing consistency, skill and care to the bakery’s signature range.
Under new ownership, the focus will be on pushing quality even further and bringing fresh creativity to the existing range.
Mr Guillemard said customers could expect familiar favourites done exceptionally well, alongside thoughtful additions that reflect the Flo’s team’s approach to French baking.
“This is a new chapter for La Petite Souris. We’re looking forward to welcoming the community in and sharing what’s ahead as the bakery continues growing.”
