Sugar Daddy Patisserie

Sugar Daddy Patisserie and Nigel Haworth


Food NW Gold Heart Award winner 2011 – Pear Frangipane Tart

Food NW Heart Award winner 2011 – Lemon Curd Cheesecake

With professional chefs at the helm of Sugar Daddy Patisserie, making high quality, fresh, hand-made desserts is a passion, and after just three years in business, the company’s success at the Fine Food awards is the icing on the cake.

The company, which is based in Tattenhall, took home a Food NW Gold Heart Award in this year’s awards for its Pear Frangipane Tart and a Food NW Heart Award for its Lemon Curd Cheesecake. These accolades come as the business is moving into a new purpose built kitchen, five times the size and situated right next door to its current unit.

A wholesale producer, the company makes desserts and speciality frozen desserts to order for restaurants and function providers.  The head chefs all come from a background in the restaurant industry and create recipes based on quality, seasonality and provenance of ingredients.

The move will help the company, which currently employs nine people, to expand and create 10 new jobs in the next 12 months. The team is now advertising for new quality chefs to join them.

The business has grown quickly since opening ‘almost by accident’ three years ago, after owner and head chef, Rupert Frazer Warden supplied a chocolate torte to a friend’s pub, and from there it has gone from strength to strength.

Rupert, who hails from Chester, is a professional pastry chef, trained at London’s Leith’s School of Food and Wine, and has worked across London in Michelin star restaurants. He says the company’s success is testament to the quality of their products: “The Pear Frangipane Tart reflects what we are all about. It is handmade, with no shortcuts, the best ingredients and made with love.”

The tart is created using the company’s own butter sweet pastry cases, which are blind-baked, egg washed and baked again. Pear is gently poached with cinnamon star anise and cloves, hand cut to shape to stand upright in the tart, using Sugar Daddy’s own frangipane mix, assembled, re-baked and glazed.

All desserts are made to order the day before delivery from stock bought in that day from their quality suppliers.