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After hitting rock bottom, the queen of desserts has learnt to prioritise self-care.

| By Rachael Thompson | Wellness

Pastry Chef Audrey Allard of Holy Sugar Is Living the Sweet Life Even With 5:30 am Starts

After hitting rock bottom, the queen of desserts has learnt to prioritise self-care.

Being a chef is a notoriously stressful line of work that typically doesn’t leave much room for your personal life. For Audrey Allard, a highly-driven pastry chef and founder of Holy Sugar, self-care has become a priority and she’s implemented strategies into her life to minimise stress and maintain a calm mindset.

Her career journey started around 15 years old when she began working at a sports club. “I was an all-rounder in the kitchen and the chef Eliza had me selling homemade ice cream and meringues on their dessert menu,” she shares with Bed Threads Journal.

The minute she graduated high school she started an apprenticeship at a patisserie in the small town of Mullumbimby just out of Byron Bay. From there she went to Harvest Newrybar in the Byron Hinterland and furthered her skills followed by fine dining restaurant Laura at Pt Leo Estate, Mornington Peninsula

She then ended up at the much-loved Melbourne bakery Lune Croissanterie. “I was 23 and decided to start a side hustle, Holy Sugar. Holy sugar was a weekly dessert box. I worked out of a shared kitchen in Collingwood, it took two years to open up my own shop (something I always said I wouldn’t do) it’s been a year since the shop has opened and I’m so proud of what I’ve accomplished.”

From passionfruit and lemon tarts with Italian meringue to boysenberry dulce cookies, the Holy Sugar patisserie in Melbourne’s Heathcote is serving up some seriously irresistible baked goods that are adored by locals and visitors alike. Because the life of a chef requires so much determination and dedication, we wanted to find out how Audrey finds time for herself and how she prepares and unwinds each day.

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