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



We’re finishing up our southside Dessert Evening adventure at the end of 2015. There’s still time to visit us at Fancy Nance and we hope to see you soon.

Pierre and the crew will be back with more Dessert Evenings in 2016. Seven years in and we’re still loving it!

Book here

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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 appreciative group of diners.

If you’re keen to attend the next Dessert Intensive register your interest here. We’ll be in touch.