TV show puts city patisserie on the cake map

A TEAM of top pastry chefs have revealed how their Cardiff business has been booming after they wowed TV audiences with their culinary creations.

Since making the final of the BBC’s Great British Bake Off spin-off Bake Off: Creme de la Creme, Cocorico Patisserie on Whitchurch Road has been inundated with customers queuing up for a taste of the pastries.

“On the weekends it’s been really, really busy in here since we’ve been on the show,” said Frenchman Laurian Veaudor, who has been living in Cardiff for 16 years but is originally from the Rhône Valley.

Under the watchful eye of pastry don Laurian, Cocorico Patisserie has gone from strength to strength since opening in 2010 and any visitor cannot fail to be wowed by the colourful array of macarons, sumptuous tarts and, sometimes, a towering croquembouche.

But the patisserie was only launched in Cardiff after Laurian came to Wales for a holiday – and loved it so much that he never left.

“I came over for a holiday once, as I had a friend living here, and I really liked it so I stayed,” he said. “It’s a great city, there’s so much going on and in the 16 years I’ve been here it has changed so much.”

The 36-year-old, whose father was a nuclear engineer and mother a housewife, always had the encouragement of his parents when it came to experimenting in the kitchen.

He said: “Although they didn’t work in food-related business, I was always encouraged to bake and be creative as often as I wanted.”

And that time in the kitchen growing up has definitely seen Laurian cultivate his creative side professionally.

Before Cocorico he worked in popular South Wales eateries Bully’s, Milgi and the Bunch of Grapes in Pontypridd.

Now, thanks to TV competition Bake Off: Creme de la Creme, the dad-of-two and his team were able to show off to fans – old and new – their talents and made it through to the final.

“I’ve never really advertised what we do and all the hard work that goes on behind the scenes, and it was time for us to show what we are made of – and we put Cardiff on the map,” Laurian said.

“Pastry chefs can make more than just cakes. We are artists who can shape chocolate and sugar into different shapes.

“It’s good fun and it’s out of the ordinary for people here in Cardiff.”

When it comes to the TV show, Laurian believes it’s about time pastry chefs got the chance to shine.

“This year the UK pastry team competed in the Pastry World Cup and came eighth in the world. It’s time for patisseries and pastry chefs to get the recognition,” he added.