Bringing over 30 years of experience from Michelin-starred restaurants and some of Canberra’s most renowned establishments, Chef Wim Den Hartog has channeled his passion for fine pastry into the creation of L’Orange Patisserie.

His culinary journey began in his native Holland at just 14 years old, starting as a kitchen hand before discovering his love for pastry. A pivotal moment came when he first observed the delicate art of crafting chocolate mousse in a French bistro, igniting a lifelong devotion to the craft. Since then, Chef Wim has refined his skills, ensuring that his cakes, pastries, and desserts transcend fleeting indulgences to become cherished experiences. His philosophy emphasizes the joy of savoring each creation, turning every bite into a ritual meant to be shared and remembered. The high tea experience at L’Orange Patisserie is designed to be a moment of pure indulgence—an elegant selection of pastries paired with refreshing tea or freshly brewed coffee, enjoyed in the company of loved ones.

While rich in tradition, Chef Wim’s approach also considers modern dietary preferences. L’Orange Patisserie offers gluten-free options and incorporates natural sweeteners like Manuka honey and fruit pulp, reducing reliance on refined sugars where possible. With each pastry and flan made fresh daily, there is no need for preservatives or artificial additives, ensuring the purest flavors. His belief is that indulgence should never come with guilt; instead, it should be enjoyed in balance, as a simple pleasure shared with friends and family.