Amongst the Easter craziness, Darren Purchese from Burch & Purchese Sweet Studio in South Yarra made the time to catch up with Almost Famaus and have a quick chat about all things Easter and just how many tonnes of chocolate they have gone through these past few weeks!
AF: What are your favourite Easter traditions?
DP: Enjoying a rare day off on Easter Sunday and spending it with my wife and business partner Cath. We’ll probably have a slow cooked lamb roast, can’t wait!
AF: Are you a sweet tooth yourself?
DP: I do have a sweet tooth, although I’m not eating it 24/7 or I would be as large as a house. I have a weakness for our popcorn & honeycomb rubble, it’s so so addictive. (Almost Famaus can confirm this statement – it really is addictive!)
AF: It must be exciting coming up with the new Easter products every year! Where do you draw your inspiration from?
DP: I love this time of year and coming up with new products and creations. It’s one of the best things about being a pastry chef. I draw inspiration from what my customers want, current trends, and anything really that sparks my imagination. Some creations take months and some come to me in a flash.
AF: I’ve been seeing those blue chicks everywhere! What has been the most popular Easter product sold so far?
The blue chicks are all gone and we handmade and painted over 1000! We used probably 1-2 tonnes of chocolate for Easter and I have made gallons of salted caramel. Interestingly though we have also used 1000’s of make up remover pads – for polishing chocolate moulds!
Burch & Purchese are open Easter Friday and Saturday for those last minute Easter shoppers. Get the salted caramel eggs, promise you won’t regret it!