One of Sydney’s largest patisserie companies has launched its new factory, a 3800sq m custom-built premises, with the aim to supply new product ranges to more regions in Australia.
More than 150 people, including chefs from China and Switzerland, were given the chance to try the company’s macarons, gateaux and dessert pops, as well as savoury choux pastries filled with wasabi peas and foie gras.
Delicate patisserie, towering cakes and handmade chocolates filled the main event room, with suspended glass baubles showcasing petit fours and grass-topped tables laden with sweet treats.
After speeches, guests were asked to participate in the traditional cutting of the ribbon ceremony. However, in true patisserie style, the ribbon was made from pulled sugar, which was stretched around much of the room and was cut by general manager and Team Pastry Australia manager Jian Yao (pictured).
The Silverwater-based facility houses a humidified chocolate room, preparation areas, dedicated finishing rooms, temperature controlled spaces for baking and cooling, a packing zone, cool room and expansive freezer complete with its own forklift.
Jian said with the factory now fully operational, the business is ready to commence a period of expansion and growth.
“As we make everything from scratch using only the finest ingredients and largely by hand, it was important for us to have the space to accommodate our staff and to give them room to work,” Jian said.
As one of the premier suppliers of quality hand-made patisserie in Australia, Continental Patisserie’s products are served in five star hotels and dining establishments around the country.