The Journey of Kraving k
After a high flying corporate career in aviation in Sydney and later overseas, Kaman finally returned home to Sydney in 2012 to marry. As someone who was passionate about creating unique and high quality desserts, Kaman initially spent all her time baking for her friends and family whilst looking for another corporate job in Sydney. In late 2012, encouraged by her husband, Kaman took the courage to follow the passion that is closest to her heart - and that is when Kraving K was born.
Training at Le Cordon Bleu
Whilst Kaman had the basic knowledge in baking, her relentless strive for perfection in her products had led her to take up the Diplome De Patisserie (Diploma in Patisserie) at the renowned Le Cordon Bleu, known as the school behind some of the world's greatest pastry chefs. The first stage of the Diploma was at the Sydney, Australia campus, with the second stage being completed at the Paris campus, fulfilling her lifelong dream of studying patisserie in France. During her final stage Kaman worked with some of Australia's leading chocolatiers, where she refined her skill in creating beautiful chocolate pieces.
Kraving K Patisserie today
Originally started off in Sydney and have since moved to Hong Kong, Kraving K today is a reflection of Kaman and her team's passion in patisserie and their desire to deliver the highest quality products to its customers. All our chefs at Kraving K have trained at Le Cordon Bleu Sydney, London and Paris, with professional working experience at pastry kitchens of world renowned hotels such as The Peninsula, Hong Kong and The Langham, London. Kraving K can create a custom order for any special occasion – birthdays, anniversaries, weddings, Christenings, to say thank you, or just because you want a special treat!
Our raspberry & cassic entremet was awarded a silver medal at the Hunter Valley Callebaut Chocolate Entremets Competition. We competed against professional pastry chefs from places such as Adriano Zumbo in Australia and Shangri-La Hotel in Sydney.