Sucre Patisserie

Behind Sucre Patisserie’s humble shopfront is almost two decades of experience.

Keva Freeman started out at a supermarket bakery. She earned her patisserie stripes at TAFE before honing her craft in venues across the country. In 2012 she shipped off to Europe for three years of work and travel – most notably in and around Paris.

Her visa ran out, she returned home in 2015 and Sucre (“sugar” in French) was born.

The catering company fast outgrew Freeman’s own kitchen in the wake of a few market pop-ups (including one in 2016 as the Central Market’s producer in residence).

The next logical step was bricks and mortar. And in 2018 she settled – after nearly a year searching – in a former catering kitchen in St Morris. There’s no real distinction between the kitchen and front of house. Chances are you’ll find Freeman whipping up a batch of something when you drop in.

The in-and-out patisserie, which will also serve as a pick-up point for catering orders, is nostalgic of her daily rituals in Paris.

“From scratch” is Freeman’s manta. Meaning no artificial flavourings, fruit purees made in-house from fresh fruit, and no pre-mixes. Oh, and butter not margarine.

Eclairs are her thing. She pumps traditional choux pastry with a kaleidoscope of sometimes less traditional fillings. There might be lavender, black sesame or even bubblegum (the only artificial flavouring she uses) folded through creme patissiere or mousse.

Freeman’s baked lemon tart took out the top patisserie gong at this year’s Royal Adelaide Show. A version of which will always be in the cabinet. Other mainstays include macarons, cakes and cookies. If it’s in there, it was baked that day.

It’s worth noting you won’t find bread or pastries here – it’s a patisserie rather than boulangerie.

Trade is currently only Tuesday to Thursday with catering pick-ups by appointment.