Patisserie and Desserts
I am a Le Cordon Bleu trained patisserie chef. I decided to follow my dream of baking full time and left my job as a physio to begin my course at Le Cordon Bleu London. I gained experience in a variety of roles in a couple of central London…
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An afternoon tea for one! - 2 vanilla scones, 1 Rodda's clotted cream, 1 Rachel Bakes jam - 1 miniature lemon drizzle loaf - 1 miniature coffee and white chocolate macaron and 1 miniature raspberry jam macaron - 3 piece sandwich selection: tuna, ham, roasted vegetables - 1 miniature caramelised onion and cheddar quiche - 1 apple and onion sausage roll
Delicate choux filled with a variety of indulgent fillings such as pistachio or hazelnut mousseline, classic vanilla, chocolate or salted caramel creme patisserie and tangy lemon curd. Each with a decadent topping either chocolate chantilly, ganache, a hard caramel top or torched Italian meringue.
Tarts made from buttery chocolate or vanilla pastry filled with a variety of fillings from tangy lemon curd to rich dark chocolate to delicate salted caramel with candied peel, torched meringue and crystallised chocolate crumb toppings. Delicate almond macarons with fillings such as home made jams, chocolate ganache, salted caramel, lemon curd and banoffee.
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