Say Hi To: Patisserie TJ Pattinson
One of the absolute stand-out moments in our little story so far happened a month or two after we opened. We’d been inundated with loads of lovely bakers getting in touch offering to supply us, when a customer mentioned in-passing that she was a patisserie chef at a local hotel and was doing her own thing on the side. A few hours later she returned with two boxes of samples for us to try, and when I say we were blown away by the beauty and quality of her work that would be a massive understatement! Our partnership with the magnificent TJ Pattinson began right there, and she’s played a huge role in our success so far. Here’s the story behind the creator of our Cinnabiscoff Buns, White Chocolate Blondies and Passionfruit Tarts…
What inspired you to get into the patisserie world?
Apart from the fact that I'm obsessed with dessert, I am a perfectionist which is essential for a career in patisserie. I studied Kitchen and Larder for 2 years part-time at Bournemouth & Poole College while I worked in kitchens for Poole Borough Council. This was great for gaining knowledge in catering but I had my eye on the specialised Patisserie & Confectionery course that I was able to enrol in for another 2 years part-time. I then added another year of Intermediate Cake Decorating where I gained skills that have helped immensely in many aspects of my job. Alongside that, I started working in hotels solely on the pastry sections. This filled me with a great sense of achievement and I pride myself in high discipline and structure which goes hand-in-hand with the pastry world.
How did 'Patisserie TJ Pattinson' begin?
During lockdown I kept myself busy baking and delivering treats locally. This opened my eyes to the potential of doing something for myself, even as a side-hustle, and I thoroughly enjoyed the process. I had an amazing chance meeting with Ro and Jon at Little Perth, which was an instant click from the get go. Without even giving it much thought, I began supplying the Southbourne store alongside customer orders. At the end of lockdown, I returned to the hotel and juggled the supply to Little Perth. At every hurdle I knew that no matter what, I needed to continue what I had built. Jon has been a key mentor in the beginning of Patisserie TJ Pattinson, and with our great chats and his advice I rebranded to reflect my brand as a professional Pastry Chef of now 16 years. I was approached to supply other establishments locally and, eventually, I decided to take the leap and became fully self-employed in March 2022. I now supply 6 clients around BCP and the New Forest as well as my personal online shop that comes alive for events such as Valentine's, Mother's Day, Christmas, etc.
Of all of your cakes that we sell at Little Perth, what are your favourites?!
I would have Cinnabiscoff bun on this list but I may have overdone the 'sampling' in lockdown where I ate 2 buns a day! The passionfruit meringue tart has it all - the buttery pastry crunch, tart and tangy curd, fluffy clouds of Italian meringue, not to mention its elegance looking like royalty on the cake counter. The white chocolate and matcha cheesecake is also high on the list. The Westbourne store's 'Pie of the Day' has seen a fair few creations revived! And last but not least the gluten free polenta cake that showcases seasonal fruits. This has been difficult to take off the menu as it's so popular!
What are the most enjoyable elements of running your own business?
Firstly stress levels and mental health are a big factor. I've grown the business at a very steady pace and only taken on what I can manage whilst being able to spend more time with family. Having missed out on so much over the course of my career it's time to take the quality time back. This has made my busy working week so much more enjoyable. I have an amazing working relationship with my clients that makes what I do purposeful. Having complete creative control on every product has been huge for me and my creative mind has grown so much over 2 years that it astounds me that it was there all along. I just needed the right environment to nurture it!
What are the biggest challenges facing small businesses like yours at the moment?
Baking at home on the scale that I am producing is actually insane. Picture a hotel Rational oven that bakes 14 trays at the same time, that's 392 bread rolls, in 8-10mins. Now picture my little standard domestic oven, 2 trays at a time and swapping the trays halfway though baking! Having to be as efficient as possible with production has really turned into an art. So the biggest challenge for my business personally is making my way back into a commercial kitchen to triple my workload in half the time. Welcome to the world of production! The cost of overheads and a site is the hurdle here. Working small scale from home also means that buying stock in bulk is limited due to space and logistics and therefore less cost effective in the long-run. But this is a stepping stone so I have to trust the process.
What does the future hold for 'Patisserie TJ Pattinson'?
With that in mind, my goal is to move into a production commercial kitchen and continue with wholesale but also have the shop front. I am not in a hurry though as my whole business is built on natural progression so when the time is right, the changes will happen. In good time I'd also like to take on a comis pastry chef and mould them. Someone that believes in the brand and wants to learn all about discipline, highest of standards and quality whilst enjoying every moment, also learning the importance of client relationships! This will in turn free me up to focus more on research and development for the brand and literally the sky is the limit!
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Next time you’re in Southbourne or Westbourne and you’re in the mood for something sweet then please do pop by to sample TJ’s creations - they really are the best of the best, made with such heart and skill, by a truly wonderful human! Give Patisserie TJ Pattinson a follow on Instagram and check out her website too!
