Pastry Chefs at Textbook Boulangerie Patisserie - Sydney Australia

John Ralley & Steve Anderson

“John went to Europe to pursue plated desserts, chocolate sculptures and sugar work, Steve stayed in Australia learning about the finer details of bread baking. Both paths were totally different, but so similar in 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.”

We created Textbook to do what we love. We’re living the dream. Sure, there are hard days and sometimes we need to agree to disagree, but we’ve created something that we’re so proud of. With up-to-date techniques and best-quality ingredients, we aim to make the best possible patisserie. Our elegant style and intricate finishing has become quite well-known and customers love to see our weekend specials.

We love pushing ourselves. When we’re not in the kitchen, I’m foraging, spearfishing or hunting. Steve loves playing football and spending time with family. Those are the moments we just let 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.”