A Lifetime of Craft Behind Every Pastry

For more than four decades, Sergio worked as a master baker around the world, refining a craft shaped by early mornings, quiet kitchens and a deep respect for traditional technique. His philosophy was simple: quality takes time, detail matters and the best flavours come from honest ingredients.

After moving to Australia, Sergio carried this same discipline into his new chapter. What began as a dedication to pure craftsmanship has grown into a modern patisserie known for consistency, refinement and care in every pastry.

SERGIO Patisserie represents the meeting point of heritage and modern design. While the techniques remain true to tradition, the presentation, retail experience and daily menus reflect a contemporary approach shaped for Sydney.

Each pastry is made fresh each morning, using methods that Sergio has perfected over a lifetime. There is no rush, no shortcuts and no compromise on quality. This commitment is the foundation of everything served across our locations.

Today, Sergio continues to inspire our team, guiding the next generation of bakers with the same standards that built his reputation. It is a legacy of patience, discipline and pride in the craft.

Today, SERGIO is guided by brothers Peter and Garry Christou, whose deep understanding of hospitality and retail has helped shape the brand. Having grown up around food and customer service, they bring a practical, hands-on approach to every part of the business.



Their focus is simple: exceptional product, thoughtful spaces and a consistently high standard across every location. From the way each pastry is presented to how customers experience SERGIO day to day, Peter and Garry have helped reintroduce the brand as a modern patisserie while staying true to its roots.