A patisserie in a village between Chorley and Wigan is drawing in sweet-toothed visitors from all over just to sample the delicious goodies on offer.
They had already set up their patisserie business in 2018, touring artisan markets and events across the region, but the drive to open their own shop had been bubbling away in the background. "I've always had the ambition to open my own shop, but you've got to go through different experiences and gain the knowledge first," reflects Andrew, as he shows us around their flagship store.
"We were really conscious when we opened that people wouldn't understand our product because it's fine going to Paris, because you have patisseries on every street corner, but this is Standish between Wigan and Chorley." If you can take your eyes off the desserts, there's also a selection of compact handmade chocolates embossed with delicate sugar detailing, truffles and matte-look macarons in a range of flavours.
In terms of feedback, Andrew says they've built a really strong bond with their customers, many of whom are happy to try something a bit different, and are always happy to give honest feedback. "So we use bergamot, and naturally not a lot of people may be familiar with that and wouldn't be going to the supermarket to get it, but put it into a cheesecake or a chocolate mousse and you can tempt people in that way.
"We try to stick to chocolate that is of a very good quality too. I do a chocolate class here and I always talk about the different types and what's in them and you can buy 53% chocolate but the other percentage is diluted with lots of cheap things like sunflower oil, but we typically only use five ingredients - cocoa mass, butter, soya lecithin which is a thickener, natural vanilla and then possibly salt, which are all fairly natural.
"I keep to myself, I'm quiet and shy really so Sarah was quite surprised I applied. But, I had been working on my own for three years and I thought I would like to test my skills out against my contemporaries. I wanted to see how our little patisserie in Standish would do against chefs from top hotels."
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