Swedish pastry chef, Björn Svensson moved to New Zealand in 2007 to enjoy the amazing country which he fell in love with on his first visit in 2001.
He has 20 years of professional experience in Sweden in patisseries, chocolate shops, Michelin star restaurants and was selected in the Swedish Culinary Team.
The Swedish Teams achievements included overall Gold at the Culinary World Cup in 2002 and Gold in the Culinary Olympics in 2004, this is just to name a few.
After moving to New Zealand in 2007 he worked as a pastry chef at SkyCity for four years and was involved extensively in various pastry competitions. In 2012, he coached the New Zealand Pastry Team in NZ first ever international pastry competition. They ended up 4th in Asia Pastry Challenge and was awarded a ticket to Coupe de Monde in France.
Bjorns great passion for chocolate and desserts urged him to start Criollo Chocolates and Desserts.
Sarah Harrap graduated with the Diploma in Patisserie from AUT 2009.
She then worked as pastry chef at Sky City, where she got involved with competitions.
After winning the New Zealand Pastry Team of the Year 2010, she went to England and worked as Pastry chef at Michelin star Galvin at Windows, Hilton London.
Sarah was awarded Young Culinarian of the Year 2010
When she came back, she represented New Zealand in The Junior Pastry World Championship in Rimini, Italy 2013. Together with Vivian Clarke, the two girls finished in 4th place after a 2 day competition.