UK Pastry World Cup team captain Andrew Blas has launched his first solo venture
Blas, former executive pastry chef at Hotel Café Royal in London, has partnered with the Let There Be Crumbs tea rooms, at Sunderland’s The Roker Hotel, to launch Proper Patisserie.
From 29 May, Blas’ exclusive range of handcrafted cakes will be available alongside Let There Be Crumbs’ menu at the hotel.
Blas trained under Benoit Blin, judge on TV’s Bake Off: Crème de la Crème and was chef pâtissier at Raymond Blanc’s two Michelin-starred Le Manoir aux Quat’Saisons in Oxfordshire.
As part of the collaboration, Blas will create two signature cakes for Let There Be Crumbs: a chocolate cake, featuring a double chocolate ganache; and a lemon and lime opera cake made of fine layers of sponge with a mirror-finish glaze.
“We are delighted to be partnering with Andrew Blas and Proper Patisserie,” said Jonathan Graham, operations director at Tavistock Hospitality, which owns Let There Be Crumbs.
“We have built our reputation by championing local produce and suppliers, so it’s great to be getting a local master pâtissier on board, particularly one with such an impeccable pedigree.”
“The Roker is without a doubt Sunderland’s best-loved venue,” said Blas. “Let There Be Crumbs has a superb reputation for quality and I know my pâtisserie will sit beautifully alongside its menu.”
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