The man behind the cakes; Laurent Chauviere

Born in France, Laurent quickly found his passion for baking when he started working in his Uncle's patisserie shop at a young age. He soon went on to train in the French town of Angers, where he graduated as a fully qualified pastry chef. After his three years of studying Laurent travelled around France gaining experience in a range of business, before making the decision to move to England in 1997.

At first Laurent worked in London, but it wasn't long before he was given the opportunity to work exclusively for Michael Roux at the Waterside Inn, in Bray. His work gained a great reputation and the pastry chef was soon scouted by another Michelin Star restaurant, The Square. Based on Bond Street, here Laurent worked making cakes for one of the most prestigious restaurants in the West End.

Laurent decided to leave London and move to Cardiff in 2008, where he set up his own patisserie business in the Welsh capital. After enjoying the incredible cakes Laurent made at a range of events at The SSE SWALEC, we were delighted when Laurent made the decision to join the Club on a full-time basis.

Three years later we couldn't be happier with Laurent's work. His cakes speak for themselves and the feedback we get from customers is always extremely positive. He has a passion for making bespoke desserts and he takes great pride in the work he does. He loves being able to show off his artistic style and his sheer enthusiasm for what he does is captivating.


One of the best things about being a pastry chef is you can create something really special that you know looks great, but just as importantly tastes fantastic too. Laurent Chauviere

You can take a look at some of Laurent's work below.




Pricing
14 base = priced from £80
12 base = priced from £60
10 base = priced from £30

For tiers costs are simply combined.

Please direct enquiries to Sarah Martin in the Events team on sarah.martin@glamorgancricket.co.uk or call 02920 419 337