How Creme De La Creme Scaled Up Production Without Losing Their Handcrafted Edge
Creme De La Creme’s story is one a lot of bakers will recognise. It starts with real talent, a home kitchen and word-of-mouth demand that just keeps growing.
Industry: Artisan Patisserie
Location: Spotswood, Melbourne
Vanrooy Equipment Used: Tekno Stamap LAM Sheeter, Salva Iverpan Retarder Prover, Venix San Giorgio Combi Oven, Escher M100 Spiral Mixer
Jazmin, a qualified pastry chef with over six years of experience across Melbourne and internationally, began making cakes in the back of her mother-in-law’s house in the western suburbs. People loved them and so orders kept coming and, before long, she and husband, Sami, had moved into catering, then wholesaling to cafes, then selling at markets all around Melbourne.
The dream was always to have their own storefront, a proper Creme De La Creme patisserie where Melburnians could walk in and experience pastries made entirely from scratch and all made in-house.
As you can imagine, getting there required a serious step up in production capacity. The equipment had to match their vision and production requirements and it needed to do it without sacrificing the handcrafted quality Jazmin had built her reputation on.
The Right Gear From Someone Who
Knew the Craft
Knew the Craft
Here’s where our relationship with Creme De La Creme gets a bit special. Our Sales Manager James actually taught Jazmin back at William Angliss, one of Melbourne’s best culinary training institutions. So when it came time to invest in commercial bakery equipment, she knew exactly who to call. Her father also owns a pizza shop and has been a customer of ours for close to two decades.
That existing trust made a big difference. James understood not just the technical side of the machinery, but what Jazmin was actually trying to achieve with her product. Together, they worked through the right equipment fit for her operation as it grew from a commissary kitchen setup into a full retail patisserie in Spotswood in 2024.
The equipment we set Creme De La Creme up with covers the full production workflow:
Tekno Stamap LAM Sheeter: precise, consistent dough lamination for croissants, pastries, and viennoiserie at scale
Salva Iverpan Retarder Prover: controlled fermentation and proofing overnight, giving Jazmin and the team flexibility without compromising quality
Venix San Giorgio Combi Oven: an oven delivering the consistent bake results that a retail patisserie demands every single day
Escher M100 Spiral Mixer: a spiral mixer built for serious dough production, reliable and easy to work with day in, day out
Vanrooy worked closely with Jazmin to make sure she and her team were getting the most out of each piece of equipment, helping her scale up her processes and refine her production methods as the business grew.
What Creme De La Creme Looks Like Today
Creme De La Creme Patisserie is now a real destination in Spotswood. Walk through the door and you’ll find pastries, cakes and desserts that blend Lebanese heritage with modern patisserie technique. Everything is still made completely in house, just as it always was.
Since we started working together in 2021, the business has gone from a home setup to a fully operational retail patisserie with a wholesale arm and catering offering. The growth has been monumental and lovely to watch, and the equipment has been right there keeping up with it. It’s also fantastic to see everything she does for her community.
Jazmin’s goal has always been to become Melbourne’s best patisserie. With the right equipment behind her, we can see that she’s well on her way.
Thinking About Scaling Up?
Creme De La Creme Patisserie serves Spotswood and greater Melbourne. Find them at @cdlcpatisserie!
