A young couple have put freshly baked pastries on the map, opening a new patisserie complete with “not-to-miss” flavours of the month.
Lachlan and Cheyenne Peterson are behind Petersons Patisserie on Fairfax Street at Sippy Downs.
From their aesthetic space – fitted out with archways, golden hues and a marble benchtop – they sell baked goods made in-store daily.
Offerings include flaky, buttery almond and chocolate croissants, Portuguese tarts and freshly made sandwiches, plus limited-edition flavours like cookie dough and banoffee.
The newly married couple, who both grew up in the Sippy Downs and Buderim area, have been working in the hospitality industry since they were 13.
Ms Peterson said she always dreamed of opening a business but never imagined they would one day run a patisserie.
“I have always been in hospitality, even through school,” she said.
“I did a Certificate III in hospitality while I was at Chancellor State College – it’s always been a passion of mine.
“I did my degree at USC in international business, which gave me that footing to get more knowledge behind the scenes.
“Combined, Lachy and I have over 20 years of hospitality experience between us, but we didn’t have patisserie background until we worked in a food van for a French family.
“We got so much knowledge working with them. It was very authentic.”
Local journalists supporting local people. Help keep independent and fair Sunshine Coast news coming by subscribing to our FREE daily news feed. All it requires is your email at the bottom of this article.
Ms Peterson said that since opening in March, the patisserie had established a loyal following of customers who enjoy a pastry and a coffee.
“We have our standard flavours that everyone knows: the butter, chocolate and almond,” she said.
“We do a monthly croissant special – our first one was banoffee, second was pistachio and now we’re on cookie dough. We are just following the trends.
“One of the customer favourites is the apple turnover. It’s got fresh cream and everyone loves a bit of fruit in their pastries.
“We have a lot of regulars so we like offering something different.
“We bake in the morning, ready for the first customers of the day, and we continue baking through the day.
“We never keep anything for the next day, it’s all freshly baked daily.
“Pastry is supposed to be that way, straight out of the oven and flaky.”
Rather than keeping the baked goods in display cabinets, a selection of sample pastries sits on the counter so the rest can be kept warm in the kitchen.
“My favourite thing about the display is the honesty of it,” Mr Peterson said.
“Those are pastries that have come out of the oven that morning and put on display so you can see what you’re going to get.
“They are an authentic representation.”
Mr Peterson said they wanted to deliver a warm, community-focused cafe experience.
“We’re all about the extra 1 per cent – doing those extra bits to make sure everything is running perfectly. People really appreciate it,” he said.
“When we make our savoury items – so our sandwiches and savoury croissants – we don’t cut the bread or make them until the order has been placed.
“Our customer service is such a big part of what we are trying to achieve here. We love that part of hospitality so much.”
Petersons Patisserie is open from 6.30am daily.
