Rochelle Adonis trained as a pastry chef in Sydney before moving to London in the late 1990’s. It was here that she worked in an exclusive wedding cake boutique, making cakes for, amongst others, both the British and Saudi royal families. From here Rochelle was invited to work at the renowned Hotel Sacher in Vienna.
Upon her return to Australia, Rochelle continued to refine her skills in some of the most highly regarded kitchens in the country. Starting at Sydney’s 41, she moved to Matt Moran’s restaurant in Potts Point, where she flourished, creating fine dining desserts, cakes and ice creams. When Matt opened his celebrated restaurant Aria in Circular Quay, Rochelle joined him as head pastry chef.
In 2001 Rochelle moved to WA to start her family and has steadily developed and grown her own business. Over the past nine years Rochelle has been conducting cooking classes at some of Perth’s top cooking schools and creating unique wedding and celebration cakes from her home . From humble beginnings in her home kitchen, Rochelle’s referral based, by-appointment-only business has grown to such an extent that she now supplies cakes and confections to over 70 of the State’s top restaurants, cafés and retail food outlets.
Her beautifully packaged nougat and bonbonniere is now sold on both sides of the country, and in her beautiful salon in Brisbane Street, Northbridge.
Late 2008 saw the opening of Rochelle’s Northbridge studio, which is fast developing a reputation as Perth’s premier destination for all things sweet, including exquisite celebration cakes, handmade confections and sublime ice creams and sorbets.
Rochelle and her team are currently having fun serving high tea!
Rochelle and her team are currently having fun serving high tea!
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