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Patrick Mwabilu started his pastry career at Cape Town International Convention Center (CTICC ) in South Africa in 2008. He has worked in various positions, and worked his way up to Executive Pastry Chef. Patrick has worked at hotels, resorts, and restaurants in different countries such as, Dubai, France, and Zimbabwe.
After working in the kitchen at CTICC, he decided to become a certified pastry chef. He attended school and was trained at the South African Chef's Academy in Cape Town, South Africa. Patrick has had the pleasure of being trained by Master pastry chef, Sean Mann & Peter Robertson.
In 2019 he started his company, Breeze Confectionery Oven, with an online store and locations in the United States & South Africa.
Patrick specializes in the art of baking, cake decorating, sugar, chocolate and individual desserts.
OUR SPECIAL MENU
Enjoy the best offered by us
EGGLESS CHOCLATE CAKE
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RED VELVET CAKE
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KEY LIME CAKE
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ITALIAN TIRAMISU CAKE
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RAINBOW CAKE
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CARROT CAKE
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NO BAKE CHEESECAKE
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CARAMEL CAKE
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VANILLA CAKE
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TRIO CHOCOLATE MOUSSE CAKE
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LE CHOCOLAT
QUALITY CACAO FROM AROUND THE GLOBE
Our hand crafted Belgian Chocolate is made fresh in house. We specialize in creating custom bonbons, truffles and more, so you are able to build own unique box. our chocolates are made with the best high-quality ingredients, using a traditional European method.
Our Patisseries and Viennoiseries have been given a unique taste and quality by our team in South Africa and USA. With many of our recipes borrowing from USA, France, and South Africa, we are able to take you on the most extra ordinary culinary journey.
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