After discovering @onsubakery we have found that the execution here is simply on another level. Chef Michael Kwan’s @etkwan work at Onsu shows true artistry and precision of a master.
With staples such as the Wagyu beef curry bun, Black truffle toast and new items such as the decedent Mala chicken bun, Onsu attempts to bring Asia’s most unique flavours to London with an ever growing menu.
Is @onsubakery on your list for your next Soho visit?
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#londonmoments #london #onsubakery
Meet the executive pastry chef of ONSU - Michael Kwan, and catch a first look at what he’s creating for you 🥐
#onsubakery #bakery #london #patisserie #asianbakery
What a beautiful journey it’s been at The Dorchester. Today marks our last day, and we are filled with gratitude as we look back on the incredible four years we’ve shared. A huge thank you to the amazing team—your support and talent have made this experience unforgettable. 📸 @jodihindsphotographer
From raw clay to refined chocolate.
This lion head began as a sculpture and became a showpiece.
Slow work, a quiet mind, and a peaceful journey
#amenities #clay #chocolatesculpture #chocolateshowpiece
A glimpse into our festive pastry offerings at The Dorchester.
From festive afternoon tea and handcrafted panettone to our signature Christmas Yule log and gingerbread house display, our pastry team has created classic flavours and delicate seasonal creations to celebrate the magic of the season.
#pastrychef #afternoonteatime #gingerbreadhouse #amenities #christmasdessert
The magic of 3D printing at work. Watch how this stencil helps me craft these intricate chocolate flowers with precision.
#chocolateflowers #chocolateflower #chocolatesculpture #3dprintedmodels
Here are some of my favorite amenities we ve created! It’s always fun to mix creativity and craftsmanship, especially when it leads to treats like these. Which one is your favorite 📸 @jodihindsphotographer@harrybrereton.jpeg
#amenities #chocolatesculpture #chocolateart
Sarah Williams, I first met Sarah during the Junior Chocolate Master 2023. Although she did not win the competition, her work stood out to me for its creativity and attention to detail, and she left a strong impression.
Not long after, she joined our team and has continued to grow with us. Over time, Sarah has taken on greater responsibility and now leads our banqueting team. She approaches her work with quiet confidence, consistency, and care, and is a pleasure to work with.
In 2025, Sarah was named Young Pastry Chef of the Year by the AAE @royalacademyofculinaryarts , a recognition of her dedication and continued development.
We discover talent. We develop greatness.
@_sarai_ann
