I'm Peter and welcome to Flock Patisserie.

After a 16 year career as an engineer, I took a leap. I went back to college, got experience in a local bakery and then worked in a high end restaurant as a pastry chef.

Flock Patisserie was born in an almost-literal baptism of fire in summer 2026, when I pushed through the heatwave to make my signature chocolate bonbons for local artisan markets. Making and displaying chocolates in 26°C is not recommended but it all came together! People took such an interest and seeing their genuine enjoyment was a real boost as the journey started.

I make all kinds of pastries, tarts and bakes but my signature is colourful chocolate bonbons bursting with unusual flavours.

I still work like an engineer, testing flavour combinations and optimising dough recipes. I love to work with local suppliers and makers, and focus on seasonal ingredients.