John Ralley


Pastry Chef at Textbook Boulangerie Patisserie
Sydney, Australia

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Pastry Chef at Textbook Boulangerie Patisserie - Sydney Australia
John Ralley

“John went to Europe to pursue plated desserts, chocolate sculptures and sugar work. His path was filled with the engagement of passionate, like-minded people and learning new skills.

“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.”

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