Pastry Chef at Textbook Boulangerie Patisserie - Sydney AustraliaJohn Ralley
“Sometimes, it can be as simple as an Instagram post, a demonstration or just a visit to another patisserie that creates that fire in the belly, that little extra spark.”
I created Textbook to do what I love. I'm living the dream. Sure, there are hard days, but I’ve created something that I'm so proud of. With up-to-date techniques and best-quality ingredients, I aim to make the best possible patisserie. The elegant style and intricate finishing has become quite well-known and customers love to see the weekend specials.
I love pushing my limits. When I'm not in the kitchen, I’m foraging, spearfishing or hunting. Those are the moments when ideas mash together. The online presence of food means the need to be cutting-edge is greater than ever. Nowadays, everyone is an ‘expert’ and their opinions reach a wide audience. People see quality, and are willing to pay a premium.”