Sucre Patisserie is the creation of passionate food & travel loving, Adelaide born pastry chef, Keva Freeman.
"I started my pastry career in Adelaide at the age of 17, but only started my formal training as an apprentice pastry chef at 20. When I finished my apprenticeship I began working in the pastry kitchen of the Hyatt Regency Adelaide on North Terrace. I left Adelaide in 2008 to work in Broome, Western Australia and later Melbourne, Victoria. In 2012 I decided to travel further and left Australia to find patisserie work in Paris, France. In 2013 I moved to Scotland and found work in a small chocolate factory in the lovely seaside town of Oban in the Scottish Highlands. I made my way to England to finish my working holiday at a hotel in Devon, then a fine dining restaurant in Essex and then came back to Adelaide in July 2015. When I arrived back in Australia I decided quite quickly to start my own business."
We focus on using fresh, seasonal, South Australian produce while keeping patisserie colourful and fun.
Sucre Patisserie takes private orders, whatever the occasion, just contact us. You will also find us at pop up markets around Adelaide, keep a look out for where you can find us next on facebook or instagram.