The French-born pastry chef’s vision became reality in May when his Sweet Artist Academy patisserie-training centre opened its doors in Joondalup.
Patrick is teaching beginners how to make such treats as macarons, chocolate truffles, European cakes, Danish pastries and croissants, bread and the new croissant/donut craze called cronuts.
‘A lot of students do one course and enjoy it so much, they want to do another,’ said Patrick, who will introduce advanced classes next year.
‘Each class runs for one day, from around 9am to 4pm.
‘Students have to be 16 and I have had them up to 83 years old. I have people who want to be chefs, those who just love cooking, mothers’ groups, 21st birthday parties and even an inquiry for a hens’ night.
‘The rewards I get from teaching are just amazing.’
Patrick, who caters for public and trade clients, said Australians were starting to appreciate less sugary cakes.
‘For a long time, they liked them big and sweet,’ he said.
‘Now people go for smaller portions with more taste and less sweetness.
‘Tastes have changed as people appreciate quality rather than quantity.’
Patrick, who did his apprenticeship in Lyons 35 years ago, honed his pastry skills in the US, Japan, Korea and New Caledonia before settling in Australia.
‘I planned to stay here two years and 26 years later, I am still here,’ he said.