Michael Njam and his wife Evelyn decided to turn the baking hobby she explored during the COVID-19 lockdowns into a bold new venture: Dipcro Pastry.
“The idea for our own patisserie café started during the COVID lockdown when everything was closed. Evelyn has always loved baking and during the lockdown she spent a lot of time baking at home. After some discussions, we decided to turn her passion into a business and started our own café together,” says Michael.
The café in Main Beach on the Gold Coast specialises exclusively in puff pastry.
“When we started the business, we wanted to be different – something unique that people could really identify with. That’s when we came up with the concept of Dipcro,” he says.
He explains that the name comes from the idea of ‘dipping into the croissants’, where the filling is inside the pastry, the top is caramelised, and the pastry is then dipped into the filling.
Dipcro began as a solo venue with a single location in Chevron Island, but after growing in popularity, Michael and Evelyn opened a second venue on the Gold Coast.
“We had a lot of people coming from Brisbane, and they wanted a place to sit and enjoy their pastries. They’d travelled all the way to visit us and didn’t want to just take away and head back to Brisbane. This motivated us to open another venue to accommodate all our customers,” he says.
Michael says many people from Melbourne and Sydney seek out Dipcro during their trips to the Gold Coast. Alongside the house-made croissants, café goers can enjoy Campos’ Superior blend, as well as the Sydney roaster’s single origins for its filter coffee offering.
“Across from where we used to live in Sydney, there was a Campos café and we used to drink their coffee a lot. So, we decided to bring them up to the Gold Coast with us,” says Michael.
As for their plans for the future, Michael hopes to one day bring Dipcro’s croissants to Brisbane, with Sydney and Melbourne in the pipeline as well.
Dipcro Pastry
27 Tedder Avenue, Main Beach, Queensland, 4217
Open Monday to Friday 7am to 3pm, and Saturday and Sunday 8am to 3pm
This article appears in the April/May 2025 edition of BeanScene. Subscribe HERE.
