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er bars, ate and dessert

ne HERE.

changed me a lot; it allowed me to take on more responsibility. then i went to le Manoir aux Quat’saisons and worked for raymond Blanc. he was inspirational and taught me about understanding ingredients. For a pastry cook, le Manoir is a good place to work because raymond really knows how to finish a plate. i learnt a lot from that and there’s a lot of that running through me.”

William met suzue when they were both working at the savoy, one of the most prestigious hotels in london. they later married and opened their first shop together. “During my time at the savoy, i’d worked out that i was going to open a shop, whether that was a patisserie, boulangerie or chocolate shop,” he explained. “When we opened, i was going to make lots of patisserie, baked goods and a bit of chocolate. i wasn’t going to make drinks or ice cream. i was going to keep it really simple. But when you get going, you start to build your range. We realised that london is an evolving market. From a patissier’s point of view, it’s not Paris yet. From a chocolate