Benchmark Patisserie Australia started 20 years ago in a humble 15 square metre bakery in the inner-city suburb of Broadway in Sydney. Today we operate out of a 1,000 sqm state-of-the-art facility in Alexandria, Sydney with an international team of 25 qualified patisserie chefs.
Our passionate team is led by Florent Rethouze, a French Pastry Chef with over 20 years of experience. Florent Rethouze worked in Michelin star restaurants and 5-star hotels in Europe for half of his career before coming Australia. After leading teams at Catalina, Pier and Uccello, Florent became the executive chef for a well know catering company. Here with the Neil Perry Rockpool consulting team Florent supplied multiple Airlines including Etihad and Qatar Airways worldwide and Qantas nationally with first class desserts.