Sucre Patisserie's new Central Market space
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The Adelaide Central Market launches its new Producer in Residence Program today, with artisan pastry chef Keva Freeman the first producer taking up the opportunity to promote her business in the space.
Keva Freeman started Sucre Patisserie in September 2015, selling her eclairs, cookies, French macarons and tarts at the Flinders Street Market’s “Sweet Tooth” market.
“I make French-style patisserie using seasonal and locally-sourced ingredients,” says Freeman. “I use free-range eggs from Mallala and most of the fruit comes from friends’ backyards or from farms in the Riverland.”
Freeman trained as a pastry chef in Adelaide but further developed her style while working overseas in France, England and Scotland. Although her training has been formal, her approach is colourful and fun.
Sucre Patisserie eclairs.
In just 10 months, Sucre Patisserie has gained an enormous following at regular and pop-up CBD markets and on social media, with 890 Instagram followers and 400 Facebook followers.
“I get a lot of orders from Instagram,” says Freeman. “Once I had a lady from London contact me and order a cake to pick up when she arrived in Adelaide.”
Freeman has just reduced her market attendance from weekly to fortnightly to focus on private orders and increasing the business, but will continue with her regular monthly stall at the Gilles Street Market.
“Sucre Patisserie has been quite a big success, but I want to take it to the next stage,” she says.
“I am also part of Business SA’s SAYES (South Australian Young Entrepreneurs Scheme) and they referred me to the Central Market’s Producer in Residence Program.”
The Producer in Residence Program was created by the Central Market last year to help small producers gain wider exposure for their products, to provide the opportunity for partnerships with other stallholders, and ultimately for applicants to get a sense of whether the market would be a good fit for their business.
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“I started as a small market stallholder, but I’m trying to find a way to grow the business,” explains Freeman. “Eventually I’d like to have my own shop – a permanent stall at the Central Market would feel like a shop for me.”
In the meantime, Sucre Patisserie will be at the Central Market’s new 4sqm Producer in Residence space for two weeks. Freeman will use the facilities provided there to continue production.
“I’ll be there every day doing preparation and baking and I will also have product available for sale.
See Sucre Patisserie in the Producer in Residence space on the western corner of the Central Market opposite Michael’s Fruit and Veg.
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