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.