Arno Backes (pictured) Arno is the Owner and Head Chef of Ganache on Toorak Road South Yarra.
Arno Backes (pictured)
Arno is the Owner and Head Chef of Ganache on Toorak Road South Yarra. With his sous chef Charles Bernard, Ganache is creating the most sought after macarons in the fashionable Chapel Street precinct of Melbourne.
Arno trained as a Pastry Chef and Chocolatiere in France, England and Germany, working his magic throughout Europe before coming to Australia in 2004.
Ganache, opened in 2008, and is about quality. His macarons receive all the love attention and care, which Arno parallels with a beautiful journey to France. Arno has been creating his delectable macarons for just over a year after recognising that Melbournians have excellent taste for quality. “Melbournians are keen and interested in trying new things and have a very good taste for quality and appreciation for macarons”.
“The perfect Macaron is light, tasteful and happy, made of dark rich chocolate and filled with a dark ganache”. Arno is a renowed Chocolatier, and thus naturally, chocolate has proved the most popular flavour. “Our macarons are filled with ganache similar to our chocolate, which always makes them unique, setting them apart”.
Charles is an up and coming Pastry Chef working at Ganache with Arno Backes. Beginning his training only seven years ago in Europe, Charles has grown into an innovative visionary.
“They look simple, but macarons are very complex, requiring a lot of technique to achieve a delicate texture”. Charles uses his considerable pastry skill to create macarons with that “lovely shine, delicious filling, crunchy exterior and soft centre with a bit of substance and a perfect appearance”.
Charles aims to blend the tastes of Europe in his macarons, using both Pierre Hermes and his own heritage and experiences as inspiration. Blackcurrant, from his home city in Europe is a favourite ingredient, but he has also blended numerous other ingredients, such as avacado and lime to push the boundaries of flavour and experimented with alternative cooking methods influenced by his time in Bulgaria. Charles’ signature macaron is the delectable crushed Hazelnut and Salty Caramel with Hazelnut Ganache.... Read more.
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