The Pastry Lab

The heart and soul of The Pastry Lab’s creations. With a rich history of 18 years as a pastry chef, Chris’s journey began at the age of 16 in a local Aussie Sunshine Coast bakery. Over the years, he refined his craft, heading to Melbourne’s esteemed Kirsten Tibball’s Savour School, where he was mentored by globally renowned pastry chefs. Today, Chris presents a Modern French Fusion style that combines traditional techniques with global flavours, delivering delightful pastries that tell tales of his journeys and learnings.