About

Quality materials for quality products:

We only use the best materials in all our products, as premium quality cakes and pastries can only be made by using the best materials, with the right equipment,  with time tested procedures.

It’s all about the flour:

We use French T45 pastry flour for all our pastry and Viennoiserie. It produces a fine crumb structure and a refined texture, resulting in light, flaky and soft baked products.

It’s all about the butter:

There can be no substitute for good butter in quality pastry and Viennoiserie. Good butter comes from good quality cream with little or no additives. It must have the right butter fat content, the right temperature, and a loving hand to produce consistent results!

It’s all about Experience:

We research and test all our recipes many times, making detailed notes of materials, temperatures and times, to arrive at the best quality product.

 It’s all about you:

None of this is worthwhile if the product is not well received and you are not happy. So, you are the most important aspect of the complete baking process!

About the Chef:

I work as a full-time pastry chef on my 20-year journey into the wonderful world of patisserie. Of researching, planning and making fine cakes and pastries and best of all, sharing them with others.

I have a bachelor’s degree in business administration and studied Baking & Patisserie at The University of The Highlands and Islands (UHI) at Elgin in Scotland. I also studied baking at Bangkok Cookery College and Dusit Baking School in Thailand and have the UK Food Hygiene Level 2 Qualification.

So, a baker is always learning new skills, new ideas and new products to make. I learned to make Danish pastry at Arhus in Denmark, French Croissant in Scotland and Bao Buns in Bangkok! So, looking forwards to sharing some of it with you!