Husband and wife team Jason and Renata are committed foodies who are always concerned about the quality of ingredients and the way the products are made. It is their tried & tested theory that quality ingredients are the foundation for quality food. Snows has progressively expanded over the years and are now wholesale distributors to quality outlets throughout NSW. The first retail Snows Patisseri
e was opened in 1998 at their flagship location on Union Street in The Junction. Following the success of this store, two more outlets have since opened at Charlestown Square and Westfied Kotara. Everything sold at Snows is baked and made from scratch on their premises, using old fashioned, classic methods. Their famous pastries are made with flour, sugar and local eggs. The cakes are prepared and baked in a loving, traditional way as you would bake it at home. When it comes to presentation: the belief is keeping it simple. Snows cakes look natural, the pies, tarts and fruit desserts change with the seasons, and the cookies look like they are made with loving hands. But most of all, the ideal is everything made at Snows Patisserie tastes of what was used to make it. The Snows Patisserie Cafe was a later addition to the shop and follows the same original concept where the belief is that a great meal is simple and fresh, with quality ingredients and complimentary flavours, with the use of seasonal and authentic produce. Executive chef Samantha Rowlands is an exciting new addition to the Snows Patisserie team. At just 26 years of age, she is breathing new life and innovation into the Snows Patisserie kitchen. She brings great experience from her professional internships from premises like(such as?) Rafferty's Resort, Golden Door Health Retreat, the Sebel Kirkton Park and most recently The Depot. Samantha’s personal style developed here, described as "honest and delicious" with a fondness for showcasing ingredients from closely connected suppliers. Samantha brings an(with her?) uncompromising commitment to fresh produce and a progressive yet classic approach to cooking. Her longstanding relationship with owners Jason Cox and Renata Carias after a brief stint as Sous chef in 2010 makes for a homecoming of sorts with her return. Snows Patisserie’s cafe menu is a collaboration between Rowlands, Cox and Carias blending traditional European dishes and contemporary influences. "Using things from people that I have personal relationships with matters so much to me," she explains. Rowlands is guided the old-fashioned way, not only by the ingredients, but also by their makers.
