Welcome to The Gourmet Patisserie

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The Gourmet Patisserie specialise in making luxury desserts for the Hotel, Restaurant, Airline, Conference, Wholesale and Retail trades. Our business is based on maintaining high standards, recognising new trends in the market and applying them to our extensive range of products.

We understand our clients' needs and respond by delivering a service that is reliable, consistent, innovative and yet produced using traditional methods. The Gourmet Patisserie aims to ensure that all products manufactured by the company are of the highest quality and are produced, stored and distributed in compliance with statutory requirements.

Our highly trained staff demonstrate due diligence in all aspects of our food production and distribution, helping to create gourmet products of exceptional quality that far exceed the requirements of our customers and consumers.

Review our range, get in touch and we’ll guide you through your order and answer any questions you may have.

What else are we up to?

  • Gluten free

    Gluten free

    Our range of desserts can be produced gluten free, choose from all or just a selection. 
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  • Eggless

    Eggless

    We produce a full range of eggless cakes and desserts so all your guests are catered for. 
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  • Outside catering

    Outside catering

    We provide outside event catering for medium to large events around the South East.
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How we started

 

Yvon Coignard

Yvon Coignard first trained as a pastry chef in Normandy doing the Classical Patisserie Apprenticeship.

At the end of his three year apprenticeship, Yvon, keen to broaden his horizons, set off from his native Normandy to discover other countries and cultures. He was quickly offered a position in England in 1985. At the age of 19 years, he began a three month contract at Maison Blanc, which was then in Oxford. This short term contract was extended to a full year, giving him valuable experience. At the end of his first year in Oxford, Yvon decided to move to London and stayed there for nine years, working in other, very reputable, patisseries and prestigious 5 star hotels. Yvon first became chef pâtissier in 1990, leading a team of twenty one people, working for a leading patisserie wholesaler in London. In 1992, deciding to gain more experience within the hotel industry, he moved to Le Meridien, Piccadilly, where he was awarded the position of chef patissier.

The following year, he won the Egon Ronay "Desert of the Year" and quickly became a leader within the industry. In 1994, Yvon took up the challenge of going to Egypt to lead a team of 40 people in a 5 star hotel, which boasted 900 rooms, 12 food and beverage outlets and banqueting facilities for up to 2500 people. Yvon stayed in Egypt for eighteen months, making the most of the opportunity, to develop his management skills. In 1996, at the end of his time in Egypt, Yvon then took up the offer of a position as the Executive Pastry Chef at the Hilton on Park Lane , where he stayed for two years.

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