My Story
Luke is the owner and importantly the heart and soul of Luke's Patisserie. Luke is a trained pastry chef, having worked in many critically acclaimed pastry kitchens, including Raymond Blanc's two Michelin starred Le Manoir aux Quat' Saisons, and the renowned original The Ivy on London's West Street. Luke continued his career to lead pastry teams in London and Hertfordshire restaurants and hotels. Luke's true passion and love for pastry has led to where he is today, now an award-winning patisserie, with the best patisserie around the area.
About Luke's Patisserie
"Good quality patisserie starts with good quality ingredients"
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Luke's Patisserie is an award-winning independent patisserie and cookery school led by Luke who always dreamed of having his own outlet to share his love for desserts as well as for food of all kinds.
The patisserie opened its doors for the first time in 2020 with a small kitchen and a pop-up shop based in Offley, a small village outside of Hitchin in Hertfordshire. As Luke's following increased, he moved to a bigger space to give him a larger kitchen to meet the growing demand, as well as a shop, and a new space to hold cookery classes, workshops and events.
The patisserie is open on the weekends and gives Luke the opportunity to showcase his creative side. Most importantly to Luke and his team is the flavour of their creations. The team strongly believe that to make the best flavours, you must start with the best ingredients. Luke and the team work hard to source the best quality ingredients that are available locally, and where required further afield to get the best quality, such as Belgian chocolate.
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Busy in the kitchen Luke produces elegant and delicious patisseries for the shop, as well as bespoke orders for private events such as dessert tables for weddings, celebrations and parties and a small number of external outlets.
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The cookery school is our newest venture, which provides a stage for Luke and other local food producers and chefs to teach others about their passion for food.