Pierre Roelofs has a pretty impressive resume: leading pastry brigades in Australian hotels, head pastry chef for the Royal Family of Bahrain, working at the 2-starred Stockcross in the UK, and stints at Fenix and Fitzroy’s Interlude.
Okay, 'pretty impressive 'might be an understatement—this guy is Melbourne pastry royalty.
Having worked as a pastry chef for over 25 years, Pierre is finally putting down roots. He's opening a brand new pastry kitchen and workshop space in Collingwood next year.
So what can you expect from the new Pierre Roelofs pastry kitchen? Well, Pierre's famous Dessert Evenings will be back. These have been running for over 8 years and have clocked over 1000 unique desserts—expect more of the same in 2019.
10 years ago, I had two dreams. • start a dessert only restaurant • have my own creative workshop Although some investors were interested in backing me, I wanted my business choices to be free of any debt repayment pressures. So, 8 years ago me and Michelle dreamed up the Dessert Evenings to tick dream box number 1. My second dream has taken a bit longer to realise. Patience has paid off and I'm set to tick that box too! Next year I'll move into my very own creative workshop in my hood of Collingwood. All my prep, mentorship programs, catering, consulting and product development will be under one roof. Plus I'll be able to invite you in for some small group intimate events at the 'kitchen bench'. Very exciting times ahead. �������� . . �� @jessbicknellphotographer
Moving to Melbourne in 2006, Pierre has always called the north-side home, so Collingwood was a perfect fit. “Peel Street gives me what I need and allows me to work the way I do,” he says.
Along with Dessert Evenings and Pierre’s mentorship program, the new space will house all of Pierre’s creative endeavours and will be open to the public with exclusive intimate events at the ‘kitchen bench’.
The intimate sessions will be ticketed and seat 8 to 10 people, Pierre says they'll be “a small kitchen bench dessert experience. Basically, me serving much more technical, seasonal desserts to a smaller audience”.
Pierre is all about doing everything for himself. “I don’t employ anyone to do my work, it’s always me doing the planning, shopping, cooking, placing”. This attention to detail has gained him not only a great reputation in the industry but a loyal following here in Melbourne as well.
There will be some amazing stuff coming out of the kitchen, according to Pierre. “Having a dedicated kitchen will give me the opportunity to spend more time experimenting and trying things out,” he says. The first thing on his list? Fermentation. “I’m really interested to see how it could be incorporated.”
Pierre is also exploring the idea of opening the space up to the public one day a week, so people can pop in and grab something he's working on at the time, maybe a new sorbet or ice cream.
“I love the idea of being able to meet people and have a chat, they can then get to know me and what I’m about."
Pierre Roelofs' Collingwood set up will be opening early 2019 (watch this space). In the meantime, you can catch his dessert evenings around town. Check the website for details.
Image credit: James Morgan