Place of employment
Arno Backes moved to Australia in 2004, joined a local chocolate company then in 2008 opened Gânache Chocolate. Starting with just one Pastry Chef working with Arno, there are now 15 highly trained and devoted team members creating everything from chocolate bars to fine patisserie, tea cakes to macaron towers and everything in between. Dedicated to individually crafted pralines and infused ganaches, meticulously sculpted bars and a gallery of patisserie under domed glass cabinets, the store immediately shows the passion Arno has for his profession.
His love affair began when he was just 15, an eager apprentice to a pastry chef on the border of Germany and Luxembourg, which led to the commended completion of a masters degree in Munich 1996, winning the gold medal from the Bavarian state government. But chocolate college wasn’t enough for Arno – he embarked on a motorcycle trip around South America tracing the history of coffee and chocolate, learning about the origins of some of the finest beans in the world and discovering some interesting moulds along the way.
German-born Arno has been making sweet treats in London for Marasus Petit Fours, making chocolates and petit fours for famous establishments including; Harrods, the Ritz, The Dorchester and also for the Royal family.
A year in Switzerland followed at the 5 star Hotel St. Gotthard, making desserts and sugar show pieces. Back in Germany, Arno worked in Berlin at the Opern Palais, then in Munich at the famous Patisserie Luitpold, before bringing his skills and knowledge to Melbourne. Arno Backes has been passionate about chocolate all his life and with a keen eye for detail he has devoted himself to creating superb chocolate creations that taste every bit as good as they look.