About Carême Pastry

Our family-run business specialises in making a range of high quality, ready-to-use, butter pastry dough for home cooks and the foodservice industry. We are located in Tanunda in the beautiful Barossa Valley South Australia.

We began Carême in 2005, with an aim to provide home cooks and chefs with a range of handcrafted artisan pastry, made using traditional methods from natural ingredients – free from additives, preservatives and colourings.

Butter has always been our preferred fat for making our ‘French’ style puff pastry and shortcrust pastry ranges. We love butter. Not only does it make delicious pastry but it is also natural, just like all the other ingredients we use in our pastry.

We understand for some, making pastry can be a challenge and often too time-consuming, so we produced a range of pastry that offers food lovers all the benefits of homemade pastry without the compromise.

Friends over for dinner, or need a quick dessert? Prepare a classic Pear Tart in 10 minutes with our butter puff pastry! The result? A classic French style tart with beautiful flaky puff pastry served warm from the oven. No stress, it’s homemade, and you’ll even have time to enjoy a glass of wine, and your friends will think you’re a baking star!

Discover the pleasure of baking at home, with real pastry by Carême, made with butter and love.

Claire & William Wood
Founders & Operators of Carême Pastry

Carême Pastry Owners, Claire and William Wood

The Carême Team

William Wood

William is the creative talent behind Carême, responsible for making the dough together with his loyal kitchen team. You will also find William the host of many a Carême cooking class, including a stint on Masterchef where he hosted a pastry masterclass.

He learnt his trade in the classical kitchens of Mietta’s and Paul Bocuse in Melbourne in the early 1990’s. This background – and natural born perfectionism – put him in good stead for the exacting art of making pastry.

After returning from a stint travelling and working in Europe he worked with Philip Johnson at Ecco Bistro in Brisbane. It was here that William developed a respect and understanding of modest, simple dishes made with the freshest and finest ingredients. In 2000 with his partner Claire, he moved to South Australia where he embarked on a new culinary adventure working for Maggie Beer in the Barossa Valley, during this time the idea for Carême was sparked and the Barossa Valley was the perfect spot to make it happen.

When William is not elbow deep in flour and butter, he can be found making sourdough bread – his other love next to his 1975 Honda CB400 Motorbike. Sourdough is a hobby and a pleasure and something he has become rather renowned for in the Barossa Valley.

Claire Wood

Claire is responsible for the day-to-day running of Carême and is often the person on the other end of the phone answering customers’ pastry questions. An avid home cook with a wholefood approach, Claire also develops many of the recipes found on the website.

Originally from England she moved to Australia in 1996. Following more than 10 years working in hospitality, managing restaurants from Oxford in the UK to Lorne in Victoria she decided to turn her sights to the wine industry. After an ‘educational’ wine tour of Europe, she and William packed up their bags and headed to South Australia in 2000. Upon completing a degree in wine marketing at Adelaide University Claire went on to work for the successful boutique winery Two Hands in the Barossa Valley.

In 2006 Claire gave up her ‘day job’ in the wine industry to focus full time on pastry.   Today, she divides her time between testing recipes, reading any one of her 100’s of cookbooks and her most important job, looking after their daughters, Florence and Elena.

The Carême brand is superior to anything on the market. I would never make my own puff ever again – Stephanie Alexander

“For time poor cooks who, like me these days, know that a good pastry, based on real butter and kneaded by hand, makes all the difference to baking, I say thank goodness for Carême” – Maggie Beer

“If you want your tarts and pies to look like a chef’s, pick up the Carême range…” – The Late Valli Little, Food Director, Delicious Magazine (2001-2017)

“We’d love to say that we always make puff pastry from scratch, but now Carême Pastry offer so good a product we don’t have to” – Emma Knowles, Food Editor, Australian Gourmet Traveller 

“Carême Traditional all-butter puff pastry is regarded as the best there is” – Sophia Young, Food Stylist