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Large pastry kitchen including cool room, freezer, oven, proofer, dough sheeter, mixers, benches and all tools for pastry making. Power points at every corner and on top of Benches.
3phase power available.
it is all up 60 square meters and is well organise to host workshops and experiences
I am originally from France and have been a pastry chef for 25 years. For the past 14 years I have been living in Sydney.
From 2010 to 2015 I was a teacher at the renowned culinary school “Le Cordon Bleu” in Ryde, and taught patisserie demonstrations and private classes. In 2012 I started my own business, Patisserie le Marais in Bondi and have since moved it to Maroubra. My favourite things to teach are croissants, Danish pastries and puff pastry products. I really love these products because you can do so so much with them.
15 max
1k likes
Mascot
