Richard Hawke

Originally from Sydney (Australia), Richard discovered the art of pastry with a classic French pastry chef in his first job. After finishing his apprenticeship, enthused by this encounter which inspired him, he obtained his visa for France with a dream of learning from the greatest. 

After several years of working in different structures in and around Lyon, France Richard secured his dream position at the renowned school of Alain Ducasse and Yves Thuries, l’Ecole Nationale Supérieure de la Pâtisserie. 

This experience enabled Richard to meet and work with the best in the profession. This enabled him to increase his skills base and continue to learn.

After various international experiences of living and working internationally (Morocco and also Slovakia), Richard is now based in France.

Richard has now spent over the last two years concentrating on better understanding new pastry techniques which is going to push the boundaries of our pastry knowledge. 

He defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.

Get to know Richard

What is your favorite cocoa-based dessert?

Cocoa shortbread, I love the colours that are possible with the deZaan range.

What would be your top tip for using cocoa for other pastry professionals?

Depending on the fat percentage, the cocoa powder absorbs different. A recipe using carbon black with be drier than one using True Gold.

What are your favorite flavors for using alongside cocoa in pastry creations?

Caramel, praline or acidic fruit such as passionfruit, sudachi or mandarin.

What is your favorite product from the deZaan range?

True Gold, Carbon Black and Rose Blush

What do you like most about cocoa from deZaan?

The differences in colour tones throughout the range, as well as the difference in Dutched and natural powders as well as different fat percentages. There is something for everyone in there.

Richard's Recipes