The Dessert Evenings are back!
We’ve made our way southside to Adriano Zumbo’s beautiful new high tea salon Fancy Nance. It’s an amazing space and we feel honoured to call it home. We’re sticking to Thursdays, however this time around you can book ahead and the venue is licensed. The location may have changed but we’re sticking to the Dessert Evenings formula; an ever-changing 4 course dessert degustation from Pierre, Anna’s amazing playlists and warm, friendly service.
We’re super excited to be back up and running and look forward to seeing you soon!
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Pierre’s career as a Pastry Chef has seen him complete a three year apprenticeship in the Swiss Alps, work in Michelin starred restaurants in England and Spain, head up a 5 star hotel pastry brigade of 12 and pretty much everything in between. Here’s a brief run down-
Pastry, Bakery & Chocolate Apprenticeship. Sent, Switzerland
HEAD PASTRY CHEF
The Vineyard at Stockcross. Berkshire, UK – 2 Star Michelin
Interlude. Melbourne, Australia
Hotel Sofitel. Melbourne, Australia
El Celler de Can Roca. Girona, Spain – 3 Star Michelin
The Fat Duck. Bray, UK – 3 Star Michelin
Damian Allsop Chocolates. Marlow, UK
Espai Sucre. Barcelona, Spain
Pierre is available to consult on all things dessert and pastry. With over twenty years experience working in a variety of pastry kitchens we can offer a wide range of services including; menu development, equipment advice, recipe development, troubleshooting and staff training. We’ll tailor our services to match your needs and budget. It could be for a day, a week or longer.
Pierre has created a menu that featured a partner’s favourite flavours, ready for a surprise marriage proposal; delivered hundreds of Dessert Tubes to wow guests at weddings, graduations and corporate functions; held exclusive dessert events for birthday celebrations, family reunions, hen’s afternoons and baby showers; matched desserts to wines, cocktails and colours…let’s have some fun!
Email us to find out more.