We are dedicated to the use of the finest ingredients and local seasonal produce to create quality products consistently for you, your customers and guests. Chris began his pastry career under the tuition of one of the world’s finest pastry chef’s, John Huber, at London’s Thames Valley University. After university and over the next twelve years Chris worked in some of the world’s finest pastry kit
chens, from the Ritz Hotel to the Dorchester. At these establishments he refined his skills in pastry, sugar work and chocolate. Seeking different challenges and a change of pace and lifestyle, Chris moved to Sydney and continued his passion in the pastry kitchen at the Four Seasons Hotel, Sydney preparing desserts and catering for Sydney’s more discerning food lovers and high profile international guests. From the sophistication of the Four Seasons Chris move to the Blue Mountains as Head Pastry Chef at Lilianfels before returning to the harbour city and one Sydney’s former fine dining icons, Restaurant 41. Throughout his extensive and brilliant professional career Chris has created delicious delicacies for the world’s most discerning diners. Now a tree change provides you with the opportunity of indulging your senses with pastry, cake, nougat and chocolates, uniquely created to indulge your individual foodie desires. Peddling Pastry proudly supply cafes, restaurants and we cater events and functions seeking a sweet alternative.
