Dessert Evenings by Pierre Roelofs
Dessert Evenings, Dessert Intensives, Pastry Chef, Melbourne, Dessert Studies
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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!

Book here

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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



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.


Earlier this year Pierre ran his first Dessert Intensive at The Essential Ingredient Cooking School in Prahan, Melbourne. The course was an opportunity for young pastry chefs to work alongside Pierre, to explore the ins and outs of modern desserts, workshop ideas, learn about new techniques, flavour, creativity and a whole lot more. During the week Pierre also shared his thoughts on the creative process, developing a distinctive ‘style’ and what it means to be original and authentic. The week concluded with a private Dessert Evening, where each pastry chef served their dish to an an appreciative group of diners.

If you’re interested in attending the next Dessert Intensive register here. We’ll be in touch.

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