One of the North East’s leading tearooms has joined forces with a multi award-winning ptissier, in a unique collaboration.
Let There Be Crumbs, at Sunderland’s Roker Hotel, has partnered with Andrew Blas former Executive Pastry Chef at London’s Hotel Caf Royal and captain of the UK Pastry World Cup team 2017 – in his first solo venture, Proper Patisserie.
From this Summer, Andrew’s exclusive range of hand crafted cakes will be available alongside Let There Be Crumbs’ new menu of breakfasts, sandwiches and ice creams.
Andrew, originally from Roker and now based at Houghton-le-Spring, is one of the UK’s most highly skilled and regarded pastry chefs.
He trained under Benoit Blin judge on TV’s Bake Off: Crme de la Crme and Chef Ptissier at Raymond Blanc’s two Michelin-starred Le Manoir aux Quat’Saisons, at Oxfordshire before later in his career taking the reins at Hotel Caf Royal.
Andrew is an accomplished chocolatier, a Hotel Olympia silver medal winner and was the first person to co-brand chocolate with the luxury brand Valhrona.
He has also presented pastry master classes at the BBC’s Good Food Cakes and Bakes Show and worked closely with Salon du Chocolat in London.
His collaboration with The Roker’s Let There Be Crumbs owned by Tavistock Hospitality marks his return to the region and the launch of his own brand Proper Patisserie.
Andrew, whose work has taken him around the world, said he is looking forward to showcasing Proper Patisserie in his home town.
“The Roker is without a doubt Sunderland’s best loved venue,” he said. “Let There Be Crumbs has a superb reputation for quality and I know my ptisserie will sit beautifully alongside its menu.”
