Keva started her pastry career in Adelaide at the age of 17, but only started formal training as an apprentice pastry chef at 20.
When Keva finished her apprenticeship she began working in the pastry kitchen of the Hyatt Regency Adelaide on North Terrace. Leaving Adelaide in 2008 to work in Broome, Western Australia and later Melbourne, Victoria.
In 2012 she left Australia to find patisserie work in Paris, France. Then onto Scotland in 2013 and found work in a small chocolate factory in the lovely seaside town of Oban in the Scottish Highlands. After this she made her way to England to finish her working holiday visa at a hotel in Devon, next a fine dining restaurant in Essex and then came back to Adelaide in July 2015.
Upon returning to Adelaide Keva started up Sucre Patisserie in September 2015, originally a market stall based business with custom cake orders on the side.
In 2018 Sucre Patisserie found a bricks and mortar location on 397 Magill Road St Morris, serving as a take away French patisserie store.
Since March 2020 Sucre Patisserie has transformed itself into an online, click and collect patisserie and continues to create custom one of a kind cakes, cookies and desserts to suit your event theme. Send an email to firstname.lastname@example.org to enquire.
Strongly focused on producing fresh, visually stunning, flavour filled, award winning desserts, cakes and French patisserie for any occasion with the highest quality ingredients that can be sourced.