Your dessert menu needn’t be an afterthought. It’s the last thing people eat before heading home - leave a lasting impression with a deliciously rounded experience.
Fraise Sauvage offers bespoke dessert and chocolate consultancy as well as training for chefs, restaurants and pop-ups.
We’re happy to hear from anyone who is interested in enhancing their desserts or their skills. Get in touch to see what we can do.
Terri is dessert consultant for POND Dalston NHC. Voted top three cheesecakes in London by ES Maganzine
Totally tropical: Pond (picture: Steven Joyce)