Chocolatier branches out into pop-up dessert nights

An Australian pastry chef and chocolatier is celebrating a year of organising pop-up dessert nights in London with an event at Eat 17 in Homerton, east London.

Terri Mercieca has set up Happy Endings dessert nights as an extension of her Fraise Sauvage business, which produces hand-crafted pastries and desserts.

Fraise Sauvage recently moved into a kitchen at Eat 17, an up-market convenience store in a converted cinema, which also houses a restaurant on the first floor. Although it is a separate business, Fraise Sauvage supplies the shop with hand-crafted croissants, pastries and desserts.

Mercieca said: “They are artisanal, hand-crafted products. I’m very careful about the ingredients I use with organic milk and flour, good butter and original bean chocolate.”

She said she had a long running interest in desserts having trained as a chef in Sydney, focusing on pastries, before moving into chocolate in Melbourne, and working in that sector for eight years.

She travelled on a fellowship to Barcelona and London and worked with chocolate expert Damian Allsop before setting up her own business.

She did her first pop-up dessert evening in November last year, followed by ‘A Month of Sundays’ in April. The latest event is tonight (November 23) and offers an a la carte menu of desserts.

Mercieca said that now she had her kitchen she hoped to stage Happy Endings dessert nights more regularly.  

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