Ex Bacco Paticceria, Dewar has opened Brendan Dewar Patisserie in St Ives and is already predicting it will be his triple chocolate cake that will continue to be the most popular in his repertoire.
"I can't seem to make enough of my triple chocolate cake," he said. "I believe it's in such high demand due to the quality of the ingredients used."
Having trained with Pierre Hermes in Paris and with extensive experience in some of Sydney's top institutions including the Shangri La Hotel, and Rockpool, as well as a one time trainee of the high profile Sydney pastry chef Adriano Zumbo, Dewar is the latest in the new breed of patissiers who are taking the traditional and giving it a modern twist.
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Source and Photo: Hospitality Magazine