With higher costs and staffing issues putting increasing pressure on hospitality businesses, the team at Soko Patisserie are offering hotels, restaurants, cafes and pubs a selection of cakes, pastries and chocolates handcrafted by highly experienced pastry chefs and delivered to your kitchen.
The company is headed up by innovative pastry chef and Bake Off: The Professionals finalist, Bharat Chandegra and supported by experienced hospitality figures Andreas Antona and Jerry Toth.
Named after the Greek word for chocolate in a nod to founder Andreas’ heritage, Soko’s philosophy is to offer beautifully-crafted artisan creations made from the very best, ethically and sustainably sourced ingredients - such as Cacao Barry and Valrhona chocolate.
The chefs at Soko HQ have all the latest equipment to ensure that the chocolates and patisserie are finished to the highest standards. The team are available to discuss and provide suggestions for all your dessert or petit four requirements, such as recommending plating ideas, and to advise on all the forms of artistry that come with exceptional patisserie.
Andreas says: “Bharat and I first teamed up during lockdown thanks to our shared passion for top quality patisserie and we ended up selling handcrafted chocolates and cakes to the public. However, spotting a gap in the market, we’ve since begun working with fellow chefs who don’t have an experienced pastry talent in the team, creating bespoke items that by all appearances come straight out of the kitchen. We all know that the first mouthful is with your eyes and with products as exquisite as Soko’s your guests will assume that you have outstanding patisserie talent in the kitchen.”
From a weekly delivery of petit fours to scaling up to banqueting events and weddings. Soko can create bespoke items that reflect the design and ethos of your business. The current range includes luxury chocolates, tray bakes, tortes, pastries, choux buns, cakes and steamed sponge puddings.
Soko is already proving a success in the Fuller’s pub chain, where the team are supplying sponge puddings as a classic dessert and luxury chocolates for their guest rooms. Bharat’s chocolate and patisserie creations can also be found in various bakeries, cafes and delis throughout the Midlands.
For more details about the selection available and to discuss your chocolate and patisserie needs please contact:
Jerry Toth, manager, Tel: +44 7769 973226, email: manager@sokopatisserie.co.uk
Helen Jones, sales executive, Tel: 07500 204 994, email: Helen.jones@sokopatisserie.co.uk
Andreas Antona
Classically trained in kitchens in Switzerland and Germany, London-born Andreas spent time at The Dorchester and The Ritz before heading to Birmingham, where he won international recognition at the Plough and Harrow.
Simpsons opened in 1993 and was among the first restaurants in the area to win a Michelin star. His later venture, The Cross, also holds a Michelin star.
Andreas was named Cateys Independent Restaurateur of the year 2022, Chefs’ Chef of the Year by the Craft Guild of Chefs in 1999, International Chef of the Year at La Gastronomie et des Vins in 2014 and was honoured with a doctorate by the University of Birmingham in 2013 in recognition of his dedication and contribution to the hospitality industry.
Bharat Chandegra
Born and educated in Birmingham, Bharat started his culinary studies at what was then The College of Food at the age of just 16.
Work experience took him to the RAC Club in London’s Pall Mall where he spent a year working under Phil Corrick, before leaving to further his experience at Rushton Hall Hotel and Spa in Northamptonshire and the Sir Charles Napier in Oxford, among others. Bharat returned to Birmingham to join the team at Resorts World where he worked with pastry chef Darryl Collins for four years.
It was Darryl who captained the team to the finals of Bake Off: The Professionals, aired on Channel 4 in July 2018. Judges Benoit Blin from Le Manoir aux’Quat Saisons and Cherish Finden of The Langham were impressed with the flavours of all Darryl and Bharat’s creations.
Jerry Toth
Acting as General Manager for Soko Patisserie, Jerry brings much experience to the creative team. Jerry first met Andreas in the pastry kitchen at London's The Ritz Hotel.
Previous positions include the L’Oasis Restaurant under the guidance of Louis Outhier (3 Michelin Stars), alongside holding Head Chef positions in the midlands.
As an operations director at four business hotels, Jerry will offer much guidance for Soko Patisserie within hospitality expansion too.