CONTINENTAL PATISSERIE’S GRAND CHOCOLATE AFFAIR

It was like a scene out of Alice in Wonderland that greeted guests as they entered the new Continental Patisserie factory. Delicate patisserie, towering cakes and handmade chocolates as far as the eye could see filled the main event room, with suspended glass baubles showcasing petite petit fours and grass-topped tables laden with sweet treats for attendees to try.

Over 150 people attended, with chefs visiting from around NSW and guests flying in from both China and Switzerland. The attendees delighted in trying the company’s new 2014 product range, with macarons, gateaux, dessert pops, cupcakes and mousse logs filling over 8m of table top while staff served savoury choux pastries filled with exotic delights including wasabi pea and foie gras.

The event was in celebration of Continental Patisserie’s new factory opening in Silverwater, which is one of the largest custom-built factories of its kind. At over 3800sqm, it houses a humidified chocolate room, preparation areas, dedicated finishing rooms, temperature controlled spaces for baking and cooling, a packing zone, cool room and expansive freezer complete with its own forklift.

Says Continental’s General Manager, Jian Yao, “We are just so proud to see our dream finally come to fruition. It has been a long road but with the factory now fully operational we are ready to commence a new period of expansion and growth.”

As one of the premier suppliers of quality hand-made patisserie in Australia, their products are used in five star hotels and dining establishments round the country.

And with a secondary location in Shanghai, their range can also be found throughout Europe and Asia with the brand having made a name for itself through a dedication to quality goods, time-honoured traditions and the latest in presentation and flavour combinations.