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A passion for traditional French techniques and a dedication to baking perfection are the guiding principles for Patisserie de Paris owner and founder, Paul Zwick.

A career change 6 years ago after 32 years in South African and international TV production and direction led to studying classic French cuisine at the Gastronomicom International Cuisine Academy in Cap d'Agde, south of France.

Paul interned at a Michelin-starred gastronomic restaurant near Nice (Le Cagnard, Cagnes-sur Mer). He then specialised in traditional French patisserie after another season at the Cuisine Academy, and subsequently worked in the pastry kitchen of a renowned Michelin restaurant outside Lyon (Le Beau Rivage.) Fluent in French, he then attended and graduated from the world's most famous cooking school, Le Cordon Bleu School in Paris and studied under the tutelage of the former chef de patisserie of the Four Seasons Hôtel George V in Paris. Before returning to South Africa, after four years in France and Switzerland, he apprenticed under one of France's Top 100 chocolatiers in Béziers, Maison Carratié.

Enthused by using the best available natural and local ingredients for his French pastries, combined with the upsurge in the popularity of well-produced limited quantity artisan breads, he has sought to constantly improve and develop the quality of the crafted bread loaves he produces every week. All with a French flair. Bon Appetit!

One may sample the many pastries and breads on offer at P√Ętisserie de Paris throughout the week at their bakery / patisserie & coffee shop. Conveniently located at 9 Mackay Avenue, Blairgowrie, the shop is open 7 days per week from 06h30 every day. (Or alternately, at the Bryanston Organic Market every Thursday and Saturday from 09h00.)

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