Terri Mercieca, a London based artisan Pastry Chef and Chocolatier.


I love cooking for people, making people smile through food. Also I'm up for a laugh and bit of silly fun. I try to put that energy into the desserts, pastries and chocolates. 

I am dedicated to making delicious desserts that combine modern and traditional techniques to make flavourful balanced creations that inspire and excite. I use quality ingredients to make desserts that are high end, not overly sweet, bold in flavour with a little crunch!

Australian born with Italian and Maltese family background, I trained in Sydney and Melbourne under some very talented and inspiring chefs. My profession has taken me all over the world from Barcelona to China, India and the UK. I have now found a home in London. 

Fraise Sauvage is the bringing together of a diverse career, extensive travel and cultural influences, passion for food, continual learning and experimentation.


Don’t be afraid of cooking as your ingredients will know and misbehave. Enjoy your cooking and the food will behave, moreover it will pass your pleasure onto those who eat it.
— Fergus Henderson

Happy Endings is a registered trademark of Fraise Sauvage LTD

Registered office: 9 The Shrubberies, George Lane, London, E18 1BD, UK