About us

Sucre Patisserie began in 2015 as a market stall business with custom orders on the side. Today, Sucre Patisserie has transformed into an online click-and-collect patisserie. At Sucre Patisserie, you will find cookies and desserts to suit every occasion as well as custom one-of-a-kind creations. You can also learn how to create show-stopping French sweets and desserts at home, including the epic Croquembouche, at a Patisserie class led by Keva Freeman.

 

Keva loves sharing her finished products with her customers, but she also loves to share. At a Sucre Patisserie class, Keva shares her skills, knowledge and expertise with anyone that wants to learn. Whether you want to impress your friends with a towering Croquembouche or learn how to bake a classic French macaron, you will find your inner pastry chef at a Sucre Patisserie class.   

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Sucre Patisserie produces fresh, visually stunning, flavour-filled, award-winning desserts, cakes and French patisserie for any occasion and every day. We are committed to creating everything from scratch using only the freshest, highest quality ingredients. All our fruit purees are made onsite from fresh fruit, and you won’t find any artificial flavours here.

 

Keva loves making all kinds of French patisseries, but eclairs are her specialty. There’s just something about delicate choux pastry filled with flavoured crème patisserie or mousse that holds a special place in her heart. Be sure to check our online store for special not-so-traditional flavoured fillings and holiday-themed varieties.  

 

Let us help you celebrate your special occasion with a stunning, personalised custom creation. Whether you’re planning a wedding, baby shower, birthday, engagement or any other event worth celebrating, Keva would love to help. Check out the Gallery to see some of her amazing creations. 

 

Who is Keva Freeman?

 

Born and bred in Adelaide, Keva Freeman began her pastry career at the age of 17. It is hard to believe she started in a supermarket bakery. Keva began her training at TAFE before honing her skills at high-end hotels and resorts around the country. 

 

In the pursuit of perfecting her patisserie skills, she travelled to Europe seeking experience in real French patisseries. After twelve months working and sampling every kind of pastry in France, Keva travelled to the United Kingdom. Here, she further developed her craft working a small chocolate factory in the Scottish Highlands and as Head Pastry Chef at a fine dining restaurant in Essex. 

 

When Keva returned to Adelaide, she knew she wanted to share her love of French patisserie with her hometown. To this day, she is committed to using traditional French patisserie recipes and techniques and fresh, seasonal ingredients in her kitchen. 

 

French patisserie cooking is a life-long love affair for Keva Freeman, and she wants to share it with you at Sucre Patisserie.