07/09/2026
There’s a little bit of history behind our relish…
While almost everything we sell is one of Chris’s creations, developed from his own recipes, the mustard tomato relish served on our baguettes and available as a side with our toasties and quiches comes from somewhere very special: Emily’s great-grandmother.
It’s something of a family heirloom. Everyone in the family knows this relish, and it made an appearance at almost every Hollett gathering. The Holletts were one of Tewantin’s early local families, so this humble relish carries a lovely little piece of Sunshine Coast history.
We’re often asked about our heritage and how The Pastry Lab came to be. The truth is, we’re both plain old Australians who grew up right here on the Coast. The Pastry Lab is the product of our local roots, family traditions and Chris’s years of training.
Chris began learning his craft as a pastry cook apprentice at Palmwoods Bakery. He then worked for a French pastry chef in Cooroy, where his love of fine patisserie was truly cemented.
From there, he moved to Melbourne to join the VIP program at Savour School, training under Kirsten Tibballs and learning from internationally renowned pastry chefs, including Cédric Grolet and Antonio Bachour, who visited the school. After returning home, he spent some time at Forest Glen Bakery before we took the leap and opened The Pastry Lab.
You may also recognise Emily’s family through McLean & Co Jewellers, another long-standing, locally owned Sunshine Coast business.
So, although our pastries may be inspired by French techniques, The Pastry Lab’s story, right down to the relish served with our savoury menu, is very much homegrown. 🤍
