For Marie Aubeline Hiot, the road to opening her new business was, in her words, “messy”. It brought together two passions (art and food) and two countries (France and Australia). After growing up in France in a family of creatives, Hiot studied art and design. Then, a move to Australia inspired the desire to become a pastry chef.

“Now I’m back at art school [in Sydney], finishing my degree,” she tells Broadsheet. “But everything in art is really slow-paced, and I like to get things done, and keep myself busy all the time – so I needed something else.”

That something else is Aubeline’s Biscuiterie. It’s an online bakery for golden, buttery personalised bickies – each handmade by Hiot. The recipe – which consists only of flour, butter, sugar, egg yolks and citrus – is based on a traditional biscuit from Brittany, a coastal region in north-west France famous for its butter.

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“It’s very buttery, and very melty, and there’s some lemon zest in there too, to keep it fresh.”

On each cookie there’s space for a customised, 27-character message, spread over three lines. If you’ve more to say, you can add a personalised note. Your batch will arrive at its destination in a sweet, minimalistic, cardboard box.

“I think it’s fun, having something you can personalise,” says Hiot. “It’s more than the food you’re getting – it’s the intention behind it. It makes people happy.”

In the past few weeks, a new treat joined the menu: four-packs of handmade financiers, available in hazelnut and chocolate-hazelnut. The little light cakes are powered by egg whites, with Hiot swapping out the traditional almond meal with hazelnuts (because she loves them).

Aubeline’s Biscuiterie is currently a one-person operation, with Hiot selling online and at local markets. She’ll have a stand at Carriageworks Christmas Market on December 21, and there are just-released Christmas boxes starting at $20 for any festive needs. Plans are afoot to supply cafes, too.

Along with prepping for the gifting season, Hiot presented her work at the National Art School grad show. “All my art is about food, [especially] pastries, so it’s all interconnected. It’s going to be a busy season.”

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