Emmanuel is the third-generation chef in his family who grew up and trained in Grasse, France.
Emmanuel learnt a lot about food and cookery from his French grandfather, Pépé Leon,
who started working in kitchens at the very early age of 14 and his Italian side of the family where food always brought the large family together.
Pépé Léon's Kitchen has been focusing on bringing the best of Emmanuel's family recipes and adapting to gluten free without compromising on quality and flavours.
Pasta is the main focus for now but there is always something we are working on to bring more products that gluten-free people can eat safely and non-gluten-free can enjoy as well.
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vEEF - The plant-based revolution
Buderim Ginger: A Taste of History and Innovation
Unleashing the Power of Fermented Foods
White's IGA 30 Year Anniversary $30K Giveaway
Pioneer Coffee: Locally roasted coffee served with local art.
Pomodoras Fine Foods: The Most Versatile and Flavorful Dressings
Go for Zero: The Revolutionary Sustainable Product Line
Revolutionising the Tea Industry: The Story of Planet Organic
Cérging Towards Inclusivity: How an App is Breaking Down Barriers for People with Disabilities
The Sourdough Success Story of Silver Tongue Foods
Heads Of Noosa - Craig and John "Let's brew something that plenty of people enjoy"
Locavores Highlights
Nutworks - Sarah Leonard "Just a good Aussie Nut"
Woombye Cheese Company - Beth "Just a girl who loves cheese"
The Hatted Chef - Chris Sell & Philip Hart "We're always looking for ways to support others on the Sunshine Coast"
Montville Coffee - Karen and Lucie Barnett "It was a turning point, knowing I could call on my courage"
Huds and Toke - Emma Gibbons "Dog donuts that look good enough for a human to eat"
Belladotti - Mel & Marco Guidotti "There's a fine line between courage and stupidity"
Little White Goat Cheese - Karen Lindsay "I had a goat that looked like Dolly Parton"
Advanced Refrigeration Technology - John Maslen "Always Have The Courage to Have A Go"
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