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November 2016

Pastry Chef apprentice roles available

By | Bespoke Cake Creations, Contemporary Cake Designs, Patisserie Box, Special Occasion Cakes, Wedding Cakes in Gloucestershire, Wholesale Cakes Suppliers | No Comments

We are hiring 3 Pastry Chef Apprentices now!

We are hiring 3 Pastry Chef Apprentices now!Our wholesale business- The Patisserie Box, are looking to hire 3 Pastry Chef Apprentices now.

This is an amazing opportunity to train under Xavier Pelloux who with 20 years’ experience started his own career as an apprentice and Trained & Qualified as a Pastry Chef in Switzerland.

Since moving to England he has worked in some of London’s leading kitchen from Maison Blanc,The Ivy Restaurant, Harrods Knightsbridge and the Hilton, Park Lane. Founder and Director of The Patisserie Box.

Xavier is an experienced Pastry Chef and Chocolatier. Who creates desserts for all occasions. He also specialises in Croquembouche.

As an apprentice Pastry Chef, you will work with Xavier to learn your trade and give you a great foundation to start your career.

Full Pastry Chef Apprentice description (full vacancy specification)

Work within a small team of Pastry Chefs, to train in all aspects of being a Pastry Chef, creating a whole range of desserts from scratch. Learning the basics up to the finished products. You would be expected to work to extremely high food safety standard and ensure that the work area was kept clean and that you worked in a clean and hygienic manner always.

Experience isn’t as important as a real passion and interest in the role and willingness to learn. Hard worker essential and commitment to your work and the company.

Working Week
(i.e. Monday to Friday 9am-5pm, 1 hour for lunch) 37.5 hours 8am -4pm Monday to Friday (times may vary).

Pastry Chef Apprentice Skills required

Good communication skills. Attention to detail-creative-organised-the ability to follow a recipe. Hard worker and team player.

A keen interest in pastry, cakes, baking and desserts. Good communication skills.  Someone who enjoys being part of a team, who thrives in a busy environment, has a willingness to learn a wide range of new skills and can embrace and adapt to a varied working day/week.

Qualifications required: GCSE maths and English A-C or Functional skills at level 2

A lot is expected of you within this kitchen, hard work, commitment, sometimes shift/hours of work changing at short notice. A positive attitude always.

Important Other Information

20 days paid holiday a year plus bank holidays. Most working weeks are Monday to Friday, days, straight shifts. Bank holidays are usually not worked, but can occur on occasion.

Employer Description
Welcome to The Patisserie Box… Handcrafted Quality Desserts for Commercial Businesses

The Patisserie Box based in Gloucestershire, Cheltenham offer a range of delicious desserts, perfect patisseries and cakes for both retail and trade customers. We specialise in creating ready-to-serve desserts for the hospitality and leisure industries. All produced by hand using top quality ingredients locally sourced.

Interested?- Please send your CV in the first instance direct to Xavier at: admin@contemporarycakedesigns.com and label your Subject as:
Pastry Chef Apprentice Application.

I look forward to helping you to build your career!

How to bake great cakes

By | Bespoke Cake Creations, Birthday cakes in the Cotswolds, Contemporary Cake Designs, Marketing and PR, Special Occasion Cakes, Top Tips, Wedding Cakes, Wedding Cakes in Cheltenham, Wedding Cakes in Gloucestershire, Wedding Cakes in the Cotswolds, Wedding cakes in Worcestershire, Wholesale Cakes Suppliers | No Comments

Xavier Pelloux- award winning Patissier, explains how to bake a great cake.

Xavier Pelloux- award winning Patissier, explains how to bake a great cake.Such is Xavier’s devotion to producing the finest pastries and cakes that he refuses to take short cuts that might make his life easier.

And while this may add a few extra hours to the processes involved in making his Continental-style treats, he says the difference in the taste, texture and appearance is well worth going the extra mile.

Xavier’s training equipped him to execute every aspect of the pâtissier’s art, including creating stunning croquembouches and exquisite wedding cakes, all of which are finished to incredibly high standards.

“You have to be a maniac to do this – it’s all about the detail,” says Xavier, as he applies tiny pieces of gold leaf to a batch of French-style opera cakes. “Pastry is more about science than cooking. Everything is carefully calculated – every ingredient is weighed out to the milligram – and there’s a reason for everything we do.”

“Precision is very important and I think that’s what sets us apart. Everything we do is made by hand.”

Xavier’s quest for perfection starts with the ingredients he uses, such as responsibly-sourced  sea salt from Anglesey, for which he makes the just over 400-mile round trip himself. At the same time he buys locally whenever possible, such as the freshly-laid eggs he gets from Cooper’s Hill near Gloucester.

“Everything in our products is made by us, whether this means making our own buttercream from English butter or separating eggs ourselves rather than buying in ready-to-use egg whites,” he explains.

“We get through at least 1,000 eggs every week. We buy locally as much as we can – we think it’s important to support the local economy – and I refuse to buy in anything that’s ready-made.”

“For me the ingredients are key and I always look for the freshest and best quality ones I can find.”

It took around three years to get the wedding cake business off the ground, but this aspect of the business was to prove to be just the tip of the iceberg when they heard in 2013 that the new Gloucester Services was looking to sell Continental-style pâtisserie.

Since then the bakery has gone from strength to strength, with Xavier and Bee taking on an apprentice and additional employees. They’re now planning a second kitchen to keep up with the demand and hope to take on a further trainee by the end of the year.

“We cannot keep up with the demand for the macaroons – as soon as we’ve made some there’s an order for more,” laughs Xavier.

“We’re now getting through five kilos of ground almonds a day. Sometimes I start work at 3am and finish at 10pm to keep up with demand, but I’m used to it: when I was a kid we always started early and I’ve never regretted it. It was a great way to acquire the knowledge and skills that keep me busy today.”

So if you would like an expert to bake you a stunning cake for your special date, birthday, wedding, anniversary, or occasion you can order your cake and contact Contemporary Cake Designs on 01242 252352 or click on the Contact Us button now:
Contact Contemporary Cake Designs Now