If you’ve been to the Barossa Farmers Market recently, you may have recognised a familiar face and most definitely been tempted by the new mouth-watering addition to our popular Saturday institution.
Cheryse Zagler knew exactly what she wanted to do from an early age.
She left school at 16 and enrolled in Barossa TAFE, intending to become a chef. That was until a casual visit to the Barossa Farmers Market led her to the Carême Pastry stall, which at the time, was a new addition to the market.
Cheryse was inspired.
After exchanging emails with Carême Pastry, Cheryse pulled out of TAFE to embark on a four-year pastry apprenticeship.
“Preparing for the market when I was at Carême was my favourite part of my week,” Cheryse explains.
“We would have a couple of big days preparing as much as we could and then an early start Saturday filling, decorating, and baking. It’s what it’s all about really. The art.”
Cheryse spent two and half years of her four-year apprenticeship with Carême Pastry before transferring to Mulots, a French Patisserie in Adelaide. She completed her apprenticeship over the 18 months that followed and then moved to Melbourne, chasing new opportunities.
“My apprenticeship really shaped my love for patisserie and is a huge part of who I am today,” Cheryse shares. “Both Carême and Mulots taught me the fundamentals of French patisserie. There are no short cuts.”
Cheryse admits to feeling a little overconfident after completing her apprenticeship but upon arriving to Melbourne, she became quite overwhelmed.
“I got to Melbourne, and I had no idea what I was doing!” Cheryse chuckles.
Cheryse had fun and learnt a lot working for Burch and Purchese patisserie for the first six months in Melbourne, before moving onto a different experience as a restaurant pastry chef at Hare & Grace.
“That’s where I fell in love with plated desserts,” Cheryse explains. “And where a lot of my restaurant-based desserts came into my patisserie and cakes.”