"I Want Candy"

As we were doing some research into Marie Antoinette, who arguably can be described as the most decadent and fashionable Queen of her time (she loved her high tea). 

We discovered this great little clip that includes all the things we girls love the most... shoes, champagne and sweet treats. 

We can think of nowhere better than to indulge in a little bit of old world glamour, fun & frivolity than here at rochelle adonis cakes + confections. 

Like you see in the clip, you and your Société Particulière de la Reine (roughly translated meaning 'particular Queen's company') can indulge four days a week. So get your best dress and heels out and call your ladies in waiting... because we are waiting for you to join us!

Quality

We here are rochelle adonis cakes + confections firmly believe in the importance of the best quality, freshest ingredients. Our promise to you is that what you are enjoying is of the best quality and could pass for semi healthy.. if you ignore the sugar and chocolate...


However there is a school of thought that dark chocolate, (we only use Valrhona 70%) like red wine should be consumed at least once a day to help fight the ageing process. Chocolate is from plants and it can be said that it contains many of the health benefits of dark vegetables...

And of course we love France, so we buy French style cream cheese and you all know that French women don't get fat.... 

We use only the best butter - Danish and they have some of the best health statistics in the world. 

We also ensure that all of our fresh products directly support the West Australian industry. 

We love quality and many may call us quality snobs, but that is ok. The proof is in the taste. 

We get our flour from Allied Mills, who source the best grain from the richest crops produced by Australian farmers. Plus they are located right here in Perth, in North Fremantle.

Our spices are also a integral component of the flavours that we create. 

Add the best ingredients and care and you have the highest quality product!

But most of all we love what we do, what we create. Rochelle's passion comes from her understanding of the subtleties of flavours and her passion for creating beautiful masterpieces. Her love of what she does is infectious, we love working for her and we hope you love eating her sweeties?

This is our philosophy on quality and we're sticking to it.. So if you would like to buy into our philosophy, please stop by. 

Our tiniest fan

We received an email today from a client that recently introduced her nephew to the rochelle adonis signature chocolate cake. 

Thank you Zedekai for your enthusiasm and thank you Michelle for sending us this priceless video.

Dough

JUST ANNOUNCED.. 

Once only hands on cooking class with our new head chef.. Sandro Puca. 

Sandro comes to us from Balthazaar and il Lido Canteen with a wealth of knowledge that he will share with you in this once only, hands on class. 

Ever wondered how to laminate the perfect pasta sheet or hand knead the perfect pizza base? Sandro will share with you all the tricks his mama taught him and all that he has picked up throughout his incredible career. Sandro was raised in a traditional italian home in the perth suburbs and will be sharing his mums recipe for ragu with the lucky 12 in this class.

So if you would like to join us on Thursday September 2, 2010 at 6pm for an italian inspired 'festa' please call the studio on 9227 0007 to book. Your place, in the class, is only confirmed with full payment. 

Don't forget you to bring your apron!!

Saturday at Rochelle Adonis.

Saturday the 14th of August was one of the busiest days that we have had at Rochelle Adonis, in a long time. We are sure that this was the result of the beautiful weather and the smell of chocolate brownies and high tea goodies wafting from the kitchen.

We had over 40 people in for high tea, plus all our orders and we had to serve all of you that wanted to grab some takeaway!! It was very exciting and we loved every minute.

One of the groups to come in today were celebrating a birthday.. Su (seated/middle) chose our store to celebrate her birthday so we put our best on for her....

This included tropical trifle, nougat ice cream and chocolate slice, tangello puddings, cucumber sandwiches, roast vegetable and brie galettes and a selection of other sweeties.

The girls brought champagne with them, which accompanied all of the food beautifully.

Pineapple petit fours, chocolate almond genoise slice, nougat and chocolate slice

Tropical trifle and chocolate almond genoise slice

Scrumptious cucumber sandwiches

Tangello pudding pudding with tangello sorbet and candied oranges

Roast vegetable galette with brie

 

As the afternoon continued on, more people stopped by for lunch and to pick up cakes and confections. We had three orders for people that were having brunches on sunday, here is a selection of the goodies that we sent home with them...

 

 and finally... had two dark signature cakes, with the galaxy finish for two very lucky birthday people...

 

So by the time that 4pm came around and we shut the doors, counted the empty champagne bottles (five), cleaned out the fridges and stopped for a minute to reflect on the day we were all so exhausted. However we still had one very important thing to celebrate ourselves. Congratulation to Jade, who has completed the first and arguable one of the hardest parts of her apprenticeship... (sticking out the first three months)

We are now lucky enough to have her on board for the next two years. Congratulations again Jade on making it this far, we look forward to seeing all the wonderful things that you are going to achieve in your career.. 

We leave you with three more bottles to add to the tally..

We hope that you had a great weekend.....

The origins of High Tea

The tradition of High Tea began in the mid 1700s and was originally an afternoon meal for the workingman. It was taken standing up or sitting on high stools, hence the term ‘high’.

Originally tea was served with cakes, scones and even cheese on toast. Slowly this afternoon meal became an important event on the social calendars of ladies and gentlemen, rather than a meal for the workingman.

The tradition began to evolve and even serve a practical purpose. It allowed the upper classes to have a substantial meal before an evening of parlour games or attending the theatre.

It has been suggested that at around this time, John Montagu, the fourth Earl of Sandwich, devised the idea of placing meat and other fillings between two slices of bread and the cucumber sandwich was born.

With great thanks to the British Empire the tradition of High Tea has spread around the world with some of the most famous places to have high tea being at the Ritz in London and in Paris at Mariage Frères in the Marais and Laduree.

Here at Rochelle Adonis we have evolved the high tea even further, creating inspired occasions four days a week. We believe that in life, people are busy and stressed enough without adding structure and pressure to something such as 'tea'. We want our customers to take time out of their daily ritual to enjoy the beauty and simplicity of a high tea at Rochelle Adonis. We too attempt to escape from the 'norm' as we are bound by our production requirements in all other aspects of the business. The high tea is a chance for our kitchen to create something that they would love to see and eat. Its a chance for all involved to break away from all that we know and move towards what we dream about.

If you would like to find out more, or make a booking. Please call 9227 0007.

To all of you that are coming in tomorrow, we look forward to meeting you...

*information in part, courtesy of the Carrington NSW.

Making Macaroons...

This morning the kitchen was making macaroons... mmmm

As Sandro and Rochelle wipped the mixture into submission, gently folding through the air, we all took a moment to contemplate the deliciousness..

From here they went into the oven where they rose gently into little chocolate mounds of heaven.

Rochelle then hand selects each macaroon and 'glues' them together with valrhona dark chocolate ganache.. From here they go to the studio's cake fridge, where they are now waiting for you to enjoy....

We are open 10am-4pm Wednesday through Saturday. Call us on 9227 0007 if you would like to order some of our macaroons... or just stop by..