A pastry chef is on a roll after returning to her Suffolk roots to set up her own bakery business.
Victoria Wingfield has launched Rosa Farine Patisserie in Saxmundham after converting the cellar of her new home, which she purchased recently with fiancé Angelo Pereira, into a kitchen.
The former Thomas Mills High pupil began her career as a pastry chef eight years ago after working for Waitrose in Saxmundham, and studying at City College, Norwich, before going on to gain a patisserie scholarship at Westminster Kingsway College in London.
During her time in London, she worked at the Ritz in London for the second year of her patisserie scholarship placement and went on to join Pump Street Bakery in Orford. Later, she joined Hyatt Andaz Hotel, in London Liverpool Street, as a pastry chef de partie.
“I love being in the countryside, but with limited places to work, and having spent a lot of my time practising in London, I decided it was best if I started something on my own. This has always been my end goal, to bake and supply,” she said.
“Little did I think it would be in Suffolk. I had no idea where in the world I would be beginning my own business and putting my name out there. But here we are, back to my roots.
“I have always dreamed of having the opportunity and freedom to create products I love to make, and the chance to meet customers first hand, who enjoy my produce, which is just so rewarding after years of hiding in hotel kitchens and not coming face to face with people eating all of your efforts.”
Among Victoria’s achievements since beginning her career in pastry has been completing a macaron class at L’Atelier des Chefs in London and taking part in a training event in Milan.
Victoria, who in Paris in 2011 for World Chocolate Masters, scooped a Decorative Exhibit silver award the following year at Hotelympia for her chocolate sculpture creation.
“Being a creative individual I am always seeking to excel within this industry and be distinctive,” she said.
She says she aims to be individual in her approach. “I love that within Pastry it is never possible to ‘know everything’,” she said. “Trends and techniques are forever changing, which is why it remains such a challenging and specialist industry to be a part of.”
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here