About Us

OUR HISTORY IN FRANCE
The history of SANCHO is the story of one family's love of good food and passionate commitment to the best traditional baking methods over more than 100 years. In 1904, Albin Sancho opened the first Sancho bakery in the medieval town of Lodeve, in the south of France. When Albin died in 1936, his son Albert took over the bakery. He later purchased the shop next door as the business grew and then another...

In 1967, when Albert died, his son Jean-Pierre took over, he had trained in all aspects of patisserie and baking. When he took control of SANCHO, he maintained the traditional, labor-intensive methods of bread-making that had been handed down through the family since the 19th Century, deliberately bucking the trend of factory mass-production, and ALWAYS insisting on the best quality ingredients. Jean-Pierre Sancho still operates today from the Bakery his grandfather Albin started in 1904, he has opened several other bakeries that bear his name.

In 2009, Jean-Pierre Sancho passed his knowledge to 3 young French men who now call Australia home.
OUR HISTORY IN AUSTRALIA

Thanks to our customers, our staff and our suppliers, our first year in Australia has been better than we could have imagined.

In 2010, We opened the first Jean-Pierre Sancho bakery in Australia, it was the first French Boulangerie Patisserie in Perth, at 878 Hay Street. At the beginning of 2011, we opened our second shop at 111, St Georges Terrace, Perth. Shortly after, Neil Perry approached us to supply our bread to his Perth Rockpool Restaurant, We now supply bread to some of WA’s best restaurants. In April 2011, we joined the Buy West Eat Best program to promote local produce, both as a wholesaler and a retailer.

In June 2011, we were awarded Best Coffee Shop in Perth by the Restaurant and Catering Association. Our Macarons and our croissants were praised as the best 3 in Perth by the Sunday Times. In August 2011, we won Best Bakery in Australia and went on Live National Television, Channel 7’s Sunrise program.

In September 2011, we  opened our third shop at 270, William Street, Northbridge

In April 2012, we won Best Bakery in Australia with Lifestyle food channel on Foxtel.
JEAN PIERRE SANCHO DIFFERENCE
All our food is made from scratch, fresh, every day in our Hay Street kitchen by our French Chefs who all have fine dining experience.

We use the best local,natural ingredients. All our breads are handmade by our French Master Bakers using our own, unique long fermentation process and 100 year old recipes for maximum flavor and keeping qualities. We use local organic flour.

We have done an extensive search for the best coffee and have settled for certified fair trade organic beans, which are roasted locally for us daily before ending up in the capable hands of our Baristas.