Baking a better world, one pastry at a time...
Cédric
Hi, I am Cedric Manile; W.H.I.P Patisserie co-founder, French-born and trained pastry chef with extensive experience across France, London, Tuscany and Perth.
Most days, you can find me in the kitchen experimenting with my latest innovation. I am mostly known for my crazy and fun side as I am always trying to joke around and challenge my friends.
At the age of 23, I was short-listed in the Zagat London’s 30 under 30 while working for Dining, a Japanese fine dining restaurant. With a diverse cultural background (French, Armenian, Italian), I like to bring new flavour combinations to life and not stick to conventions and traditions. As a pastry chef, I am proud to say that my job is my passion and I thrive with innovation and experimentation. After working in Perth’s top restaurant; Wildflower, a passion for native plants and flavours bit me which I will endeavour to share in my modern takes on patisseries.
With over 10 years working in an omni environment, I decided to give a new challenge to my career by working with plant-based ingredients to align with my values. I decided to bring my ideas to life with W.H.I.P Patisserie after I realised the difficulty of finding classic pastries made vegan,
When I am not busy in the kitchen, you can catch me out playing touch Rugby or Ice Hockey, hidden in a floatation tank, on my laptop playing RPG games or watching the latest Japanese animes.
Laura
Hi, I am Laura Allieres (I challenge you to pronounce this right), the other half of W.H.I.P Patisserie! French born and trained marketing specialist, I am a multiple interests person with the inability to specialise in one single subject. It’s a good thing, they say! After graduating, I decided to try my luck in London and give a new direction to my professional and personal life. Although my professional life took many directions, I met Cedric and followed him to Perth in 2013 which led us where we are today.
Well, my personal life did take an other direction when I realised I became lactose intolerant and that I couldn’t eat my usual croissants and tarts. With adaptation time came life changing pieces of information and heart breaking videos that made me realise that I could not keep eating and consuming the way I was. Transitioning to a vegetarian and Vegan diet did not come quickly but I am so happy with my new lifestyle that I would not change it.
This brought me so much joy with variety in my meals but frustration when it came to desserts and sweets. I am a sweet tooth but I was so frustrated to only see the same options when it came to dairy-free and vegan desserts that I wanted to create a common place for Vegan, dairy free and egg free diets which became W.H.I.P Patisserie.
When I am not busy uploading the latest Instagram picture (follow us!), you can see me taking photographies of pretty much everything, hanging out in Farmers markets with Cedric, trying to nail a front flip at the gym, spending too much time in libraries and book stores -especially flipping through art and cook books- or at home hugging our cat / trying not to kill my plants.
What W.H.I.P Stands For
Whole-Hearted: “Marked by unconditional commitment, unstinting devotion, or unreserved enthusiasm: wholehearted approval.” Our approach is to bring a new range of pastries to the Perth vegan scene with a sincere and devoted approach. Our idea is to stick to our beliefs, our values, and be aligned with cruelty-free values.
Inspired: inspired pastries, innovative methods, modern shapes, colours, flavours associations.
Patisserie: French for pastry. By twisting classic French recipes and methods and turning them into cruelty-free plant-based delights, we want to show that pastries can be whole-hearted, tasty, and creative.