If the announcement that Sydney’s lockdown is going to be extended for another fortnight doesn’t have you reaching for the chocolate, then do it because it’s Bastille Day.

You don’t have to have a Gallic background to celebrate France’s national day, but it is a good excuse for Breadfern bakery’s French chef to go all out and create traditional French chocolate éclairs using luscious, 64 per cent dark Valrhona chocolate. This is the real deal – crisp choux pastry filled with a dark chocolate curd, topped with an organic cocoa dark chocolate glaze and crowned with crunchy, 37 per cent milk chocolate rice bubbles.

It’s hard to get a good éclair, the pastry tends to be soggy and the chocolate substandard, so it’s no surprise that today’s batch of 70 sold out. But don’t get caught up in FOMO, the French chocolate éclairs, $7.50, will be available all week. Think of it as the chocolate comfort-food antidote to the lockdown woes you’re looking for.

French chef Simon Veauvy is behind the chocolaty treats which are hotfooting it out the door. He trained at the renowned Patisserie Rebert in Alsace, France, before working with famed dessert king Pierre Hermé, the Parisian chef who made macarons cool – think of him as the French version of Adriano Zumbo.

While you’re lining up for takeaway at the bakery, it would be rude not to indulge in all the other Viennoiserie on offer, from buttery, flaky croissants to palmiers and snails to baguettes. This is the closest you’ll get to a Parisian breakfast for a while, so calories be damned.

Breadfern is currently open for takeaway at 306-308 Chalmers St, Redfern, 6am-3pm. For more details head to breadfern.com.au.