In a city where food culture is rapidly evolving, BUTTER Pastry has become a standout star in Christchurch’s hospitality scene. Nestled in Phillipstown, this boutique bakery is the creation of Corentin Esquenet, an award-winning pastry chef who brings French finesse to every baked delight.
With its crispy-on-the-outside, soft-on-the-inside canelés, indulgent tarts, and ever-changing seasonal menus, BUTTER has carved a niche that feels both intimate and inventive. But what makes this small bakery such a force in Ōtautahi’s food renaissance? Oliver Hall is salivating to find out as he meets the baker!
A Taste of Home, Reinvented
Born in Reims, France, Esquenet’s earliest memories are tied to the rhythm of his grandmother’s kitchen.
“I remember sitting at the kitchen bench at 6 am, watching her make a tart,” he recalls. “She’d use fruit from her garden—fruit my brother and I helped pick during late summer. It was incredible to see how something harvested one day could become a beautiful dessert the next.”
That childhood magic—the transformation of simple ingredients into something extraordinary—remains at the heart of Esquenet’s work today.
Though he moved to Aotearoa young, food became a way to reconnect with his roots. “I started pastry with the intent of reconnecting to my French culture,” he explains. “Almost all of my memories of France are connected to food, usually a dessert. But I always add a nod to local ingredients—because that’s where my life is now, and that’s a big part of my identity too.”
From Sales to Sourdough
Esquenet’s path to becoming a full-time pastry chef and business owner wasn’t straightforward. He started in hospitality at 15, later studied fine art, and eventually worked in media sales—a role he admits didn’t quite satisfy him.
“My heart was always in hospitality,” he says.
The first COVID lockdown was his catalyst. What started as a personal project—posting homemade pastries on Instagram—quickly gained traction. Orders rolled in, and BUTTER Pastry was born.
A Bakery That’s Unapologetically Queer & Creative
Esquenet ensures that BUTTER is a business built on inclusivity and joy.
“A huge part of BUTTER is that it’s for everyone,” he says. “I don’t shy away from talking about my (very handsome and lovely) partner, and I live my little gay life just how I want to—hoping that anyone in the community can feel welcomed, included, and hopefully even inspired to do what they love too.”
Canelés, Creativity & Christchurch’s Food Boom
With French technique and Kiwi sensibility, Esquenet’s menu evolves monthly.
“The questions I ask myself when designing the menu are always: What fruit is in season? What food do I want to eat? What have I seen that inspired me, and how can I put a BUTTER twist on it?”
His canelés—a pastry that’s notoriously tricky to master—are a prime example. “I wanted to push the boat out and bring something unique to the scene,” he says. Other elevated flavour combinations include orange with milk chocolate and Earl Grey tea and lemon with hazelnut and sea salt.
Beyond crafting exquisite pastries, Esquenet sees Christchurch’s food scene as something truly special.
“This city has an incredibly collaborative hospitality culture,” he says. “Connections I’ve made along the way—friends from culinary school, colleagues from other kitchens—were the first to show interest in BUTTER. They understood that I was trying to bring something new to Ōtautahi.”
What’s Next for BUTTER?
As BUTTER approaches its sixth year, Esquenet isn’t chasing expansion but rather perfection.
“I love BUTTER the shape and size that it is now, but I’ve expanded my kitchen to accommodate more events, pop-ups, and collaborations.”
His best advice for aspiring bakers? “Do it. It’s incredibly rewarding. Bring yourself, your taste, and your passion to your business—make sure your work reflects what you truly love.”
For anyone wanting a taste of BUTTER’s magic, Esquenet’s creations can be found every Saturday morning at the bakery’s street-side window at 427 Tuam Street. @butter_nz
