Demand for croissants, macarons grows: The Whisk Fine Patisserie
BRISBANITES’ appetite for croissants has left an international award-winning pastry chef on the southside looking for new premises because of the demand for the tasty French delicacy.
Southeast
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BRISBANITES’ appetite for croissants has left an international award-winning pastry chef on the southside looking for new premises because of the demand for the tasty French delicacy.
Justin Yu opened The Whisk Fine Patisserie in 2016 but is already looking at expanding due to regularly selling out before lunchtime.
He estimates he is now selling around 300 croissants a day to hungry workers in Upper Mt Gravatt, as his French pastries’ reputation for being among the finest in the city has grown.
Mr Yu runs the patisserie with his wife, with the couple both having learned their skills at the world-renowned culinary arts institute Le Cordon Bleu.
The pair graduated from the same class at Le Cordon Bleu’s Sydney campus before relocating to Brisbane to realise their dream of owning their own patisserie business.
With Le Cordon Bleu having recently opened the doors to its new Brisbane institute, at South Bank, Mr Yu believes the time is perfect for young people to follow in his footsteps.
“It has always been a dream of ours to run our own place and we certainly didn’t expect to already be looking at expansion,” Mr Yu said.
“We simply don’t have the room at our current premises to be producing more, and demand is simply outstripping what we can make.
“I believe our success stems from only using the best ingredients and the years of training and experience we have.
“Our time with Le Cordon Bleu taught us the best techniques and also the discipline and patience required to make it in this industry.
“It’s an intensive course but that makes you focus and Le Cordon Bleu was very supportive in encouraging me to get experience and indulge my passion for competitions.”
Mr Yu has represented Australia at a number of international pastry competitions, winning an event in Singapore and placing seventh at the World Championships in France.
The time couldn’t be better for aspiring chefs in Queensland to look to a career in the industry.
Recently published figures predict a worker shortfall of 123,000 will hit Australia’s hospitality and tourism industry by 2020.
That shortfall is creating a lot of job opportunities for all levels of experience, and with Le Cordon Bleu’s new institute in Brisbane, locals can take the first steps to a rewarding career.
Within six months of graduating, 95 per cent of Le Cordon Bleu graduates are working in the industry.
Interested people can apply or book at tour for Le Cordon Bleu via cordonbleu.edu/brisbane/home/en.
Scholarships of $10,000 are available.
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