Our Story

Who we are


ROCHERS Patisserie

ROCHERS is a small, independent patisserie business located in Sutton Coldfield that offers luxury and bespoke seasonal pastry and bread products available to all.


All our products are made by our pastry chef who has over 10 years experience working with some of the best pastry chefs and chefs in the UK. This includes 5* hotels that won best Afternoon Tea in London, and Michelin Star restaurants which include Adams in Birmingham where he held the position of Head Pastry Chef.


We pay close attention to details with a strong philosophy on using seasonal ingredients to deliver the best products possible and also respecting mother nature. Pastry products with dietary requirements are also available including vegetarian and vegan options.



Howing never intended to be a pastry chef or baker, in fact he never even baked his first cake until he was 22...


His intital career choice was to become a scientist and completed a degree in Biochemistry and a masters in Bioinformatics. After university he worked in his parents restaurant whilst looking for a PhD, but ended up finding his ultimate calling.


In his pursuit to becoming a chef, he relocated to London and enrolled at Le Cordon Bleu culinary school. After graduation he found a job at the 5* Hotel Cafe Royal and worked under Executive Pastry Chef Simon Jenkins - one of UK's best pastry chefs and also Andrew Blas (UK Team Captain - Pastry World Cup 2017 ).

During this time the hotel won best afternoon tea in London and he competed in the Mövenpick 2014 Dessert Chef of the Year competition and was also part of the UK Pastry Team as a mentee in 2015.  

After Hotel Cafe Royal he worked as a Devlopment Chef for a wholesale bakery called Bad Brownie. During this period he created novel brownies for the bakery as they appeared on the BBC tv show "Dragon's Den" where they successfully obtained an investor.


In 2015 he moved back to his home city in Birmingham and took the position of Pastry Chef at Cheals of Henley working under Matt Cheal (ex Head Chef Simpsons (1* Michelin)-Birmingham). Here he competed again in the Mövenpick Dessert Chef of the Year 2016 and came 2nd place. He later moved to Adams in Birmingham (1* Michelin) where he held the postion of Head Pastry Chef working under Tom Shepherd.


Recently he has held the position of Head Pastry Chef at Craft in Birmingham.