About me

My name is Stefanie and I’m the head pastry chef and director of Petit Beurre Co. Most of my formal training and mentorship has come from some of the most reputable establishments in France. After deciding to change careers, I started my pastry training in TAFE NSW and I soon decided it was my passion. I put all my energy into learning and an opportunity of a lifetime came that I couldn’t let go - I was accepted at the prestigious school l’école Ferrandi in Paris. It was there where I trained in the fine art of French pastry and bread. During my time in Paris, I learnt from great traditional pastry shops including Pâtisserie de l’Église and renowned modern patisseries such as Carl Marletti. I’ve also had the opportunity to experience from the great chefs with a short stage at three Michelin star restaurant - Guy Savoy in Paris. I moved to Belgium, where I gained further knowledge and experience from the Gault & Millau recommended Patisserie- chocolaterie Yasushi Sasaki in Brussels for 1 year. In London, I worked at Balthazar, where I learnt the art of high tea followed with creative desserts at Jamie Oliver’s first restaurant - Fifteen in London. To broaden my knowledge, I staged at different restaurants including St JOHN, The Clove Club (1 Michelin star) and Lyle’s.

One of my greatest achievements through determination and self study was obtaining the ‘CAP Pâtissier’, a recognised French diploma in French pastry in 2015.

After spending over 6 years across Europe gaining experience and travelling the world, I returned to Australia where I was head pastry chef in in well know inner city cafe and bakery in Sydney. Founded in late 2018, Petit Beurre Co is an online patisserie & caterer based in Sydney specialising in luxury high tea, premium cakes/baked goods and catering with a blend of classic and alternate flavours. We create our own products with a base of French pastry and combine it with international flavours from Europe, Asia, South America including Australian bush native foods.

The name ‘petit beurre’, literally translates to ‘small butter’ to reflect the quintessential ingredient in pastry. We source the highest quality produce locally right here in Australia, and create beautiful pastry to be enjoyed by everyone.

When i’m not baking, I’m practising roundhouse kicks at my favourite Muay Thai gym.