About Bakery

See our big range of departaments, whe offer a lot of attention to our patients
see what fits you and give us a call

296A0454

Our Story

Pierre’s Patisserie was founded on the North Shore of Sydney in 1976 by a Frenchman named Pierre Cantin. Pierre was not a pastry chef, but an entrepreneur of sorts. He set it up as a boutique Patisserie that sold pastries and some cakes. Not being from the patisserie industry, he employed pastry chefs and struggled to find the right staff for the next few years.

In the early 1980’s he came across 2 pastry chefs, Pierre Mesnier and Ignatius Pirina (my Dad) and he secured them both to work at the Patisserie. After almost a year working there, the 2 pastry chefs came to an agreement with the owner of the Patisserie to purchase Pierre’s Patisserie in late 1981. They both decided to leave the name as it was as it had already had a good reputation in Turramurra and surrounding areas.

Over the next 15 years, both Pierre and Ignatius grew the business by including the addition of French Bread and Pastries into the Patisserie.

In the mid 90’s, Turramurra Plaza was re-developed and, Pierre and Ignatius thought it was time to add something else to the Patisserie. One year after the Plaza re-opened, so did Pierre’s Patisserie, and it was now called Pierre’s Patisserie & Café. With this came the addition of an alfresco seating area outside, and of course espresso coffee.

Over the next few years, the business reputation built and won many awards for being the best Patisserie/Café on the North Shore. In late 2002, I started my pastry apprenticeship at the Patisserie where my skills were honed by the team of award winning pastry chefs.

In late 2003, Pierre Mesnier decided to hang up his apron and retire for a more relaxing life back in France, which also meant the end of a 25 year partnership that he had with Ignatius. Ignatius then continued as the sole owner of Pierre’s for the next few years. Thee Patisserie flourishing with Ignatius and his team of pastry chefs.

In early 2007, I finished my pastry apprenticeship and continued to work in the Patisserie. My skills as a pastry chef grew with a short trip to Europe to learn some new skills and won many awards in local competitions.

In early 2009, my father decided it was time for me to take over the reins at the Patisserie. I have managed the Patisserie since then and will do so for many years to come. Both my family and I are very proud to have served the North Shore of Sydney for some 30 plus years, and are very thankful for the continued support from the community.

We work all the time with our customers and together we are able to create beautifull and amazing things that surely brings positive results and complete satisfaction.

Video Presentation

Staff

Main core of our company is our staff

m-personnel-1

Mikkie Rurk

m-personnel-2

Brandon Razer

m-personnel-3

David Jacob

m-personnel-4

Morgan Dutch