Le Patissier aims to produce high quality deserts by hand using only the finest ingredients. All our dairy products are Irish and where possible we source all other ingredients from local suppliers. Working with ingredients such as Cocoa Barry, Sosa, Glanbia Dairy, free range eggs and fruit purees allows us to make outstanding products combining the best of flavours, textures and colours.

(01) 640 2222 info@lepatissier.ie B.A.S.E. Enterprise Centre, Unit B9, Damastown Road, Mulhuddart, Dublin 15, Ireland.

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It's All About The Passion...

At Le Patissier our philosophy is to produce handmade fresh desserts and patisserie using natural ingredients procured locally wherever possible. By using all Irish Butter, cream, milk, cream cheese and pasteurised free range eggs it not only supports local it delivers an amazing product.

White Forest Device

White Chocolate Indulgence Mousse with Morello Cherry Curd Insert, decorated with White Chocolate and Morello Cherry Gel

Williams Pear & Almond Tart

All Irish Butter Pastry Shell filled with Almond Cream, Williams Pear and Faked Almonds, gently baked and glazed

Chocolate & Raspberry Dome

Fleur de Cao Velvet Chocolate Mousse folded with Raspberries and Finished in a Chocolate Mirror Glaze

Mango & Passion Fruit Mousse

Light Mango Mousse topped with a Sharp Passion Fruit Jelly

What Can We Say?

Nice comment for client regarding Le Patissier's quality, service and excellence. Try to keep the comment to about four to five lines of text. Suggest we use about four main customers with high end promotional status.

The Fitzwilliam Hotel

Sean Ryan - Head Chef

Nice comment for client regarding Le Patissier's quality, service and excellence. Try to keep the comment to about four to five lines of text. Suggest we use about four main customers with high end promotional status.

The K-Club

Jane Doe - Promotions

Nice comment for client regarding Le Patissier's quality, service and excellence. Try to keep the comment to about four to five lines of text. Suggest we use about four main customers with high end promotional status.

Croke Park Hospitality

John Doe - General Manager

Perfection In Everything

Le Patissier aims to produce high quality deserts by hand using only the finest ingredients. All our dairy products are Irish and where possible we source all other ingredients from local suppliers. Working with ingredients such as Cocoa Barry, Sosa, Glanbia Dairy, free range eggs and fruit purees allows us to make outstanding products combining the best of flavours, textures and colours.

Robert Bullock - Behind The Passion

A qualified pastry chef by trade, Robert developed his skills in a number of award winning restaurants, hotels and bakeries honing his craft and passion for high quality patisserie together with his natural flare, creativity and attention to detail. Le Patissier is quickly becoming one of the leading patisserie suppliers in Ireland and is defining new levels of quality both in product and customer excellence within this sector.

Awards

Some of the awards and accolades we've been honoured to receive along the way...

Mille Feuille

Le Patissier & Dunnes Stores 'Simply Better' Tarte Aux Citron Meringue

Raspberry & Pistachio Eclair

Triple Chocolate Indulgence

Tarte aux Fraise

Tarte aux Pommes

Paris Brest

Tarte aux Citron Meringue

Our Team

At Le Patissier we have built a strong team of experienced pastry chefs, food safety management, administration and logistics. A huge focus on passion, development, attention to detail in a safe and team based environment.

Robert Bullock

Senior Chef and CEO

``I'd like a quote from you to go here Rob, something short but unique to you``

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Carroll Frank

Chef

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Donna Poole

Chef

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Lela Brock

Chef

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  1. Our Journey

    Le Patissier began life from the kitchen table in Skerries, County Dublin supplying local cafe and restaurant.

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  2. Our Journey

    Started first hotel and moved to a shared kitchen in Dunboyne, recruited pastry chefs and admin to support the business growth

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  3. Our Journey

    Moved to own premises in Dublin 15 to support business growth, continued recruitment and won first awards.

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  4. Our Journey

    Started new project offering retail desserts and patisserie.

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  5. Our Journey

    November expanded in to 2nd kitchen to support continued growth.

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  6. Our Journey

    investment made into new equipment to support continued growth.

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  7. Our Journey

    Increased fleet and expanded into additional hotels, wedding venues and cafe chains.

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