La Pav is the brainchild of Benita, a designer and true blue Aussie, and Johann, a pastry chef born and bred in France - we’re two lovebirds based in Sydney’s northern beaches with a passion for desserts and a mission to reinvent the great Aussie pavlova.
After tasting way too many sugary, disappointing pavlovas at family parties and barbecues over the years, we decided this dessert needed a serious upgrade. The pavlova has so much potential, but more often than not it’s served up as nothing more than a sugary meringue topped with fruit.
We wanted to turn this family favourite dessert into something spectacular - something elegant enough to be a wedding cake, but fun enough to bring to a barbecue. Just like us, our pavlovas are a French-Australian love story, fusing the best of the two countries - classic French patisserie techniques and fresh Aussie produce - into one elegant package.
Our pavs are hand-crafted by Johann from scratch in our Brookvale kitchen on the day of delivery (we don’t even own a freezer), with patisserie techniques he’s picked up working at Michelin-starred restaurants around the world.
They’re light, fresh and super seasonal; perfectly balanced in flavour and texture and made with top quality ingredients we’ve sourced from home and around the world.
We use the freshest seasonal Australian fruit possible (from farms that supply some of the country’s best restaurants), along with farm-fresh free-range eggs, the world’s best single origin chocolate and specialty vanilla sourced directly from Tahiti.
Perfect for birthdays, barbecues, weddings and every other celebration you can think of, our elegant pavs are available in a range of sizes, and because no one should miss out on pavlova, we spent months developing a plant-based meringue that’s just as delicious as the real thing (we bet you won’t be able to guess which one’s which).
A high-end pavlova that still has Aussie spirit - say bonjour (or g’day!) to La Pav.
Johann Vanier is La Pav’s head patissier, a born-and-bred Frenchman and classically trained pastry chef who has honed his exceptional skills with pastry and desserts in kitchens all over the world.
Over a decade ago, Johann fell in love with pastry and moved to the south-west of France, where he spent years working in the pastry sections of Michelin-starred restaurants, five-star hotels and some of the finest patisseries the world has to offer.
Since moving to Australia and settling in the northern beaches, his love of pastry has taken him through fine-dining restaurants in Sydney Harbour, hatted kitchens in Mosman (Public Dining Room), renowned restaurants in Potts Point (Gastro Park) and high-end wholesale hospitality companies, crafting pastries and desserts for five-star airlines and hotels.
In 2018 and 2019 he placed in the top five of the Savour Patisserie of the Year competition; a battle hosted by renowned pastry chef Kirsten Tibballs in which 20 of the world’s most talented pastry chefs competed for the top honour.
At La Pav, Johann’s mission is to give the great Aussie pavlova a French twist, turning it into something worthy of the Michelin-starred kitchens he’s worked in without letting it lose its fresh and distinctly Aussie flair.
Johann works with fresh, seasonal ingredients and has spent months researching and sourcing La Pav’s top quality produce from all over the world. He strives to elevate the ingredients with which he works, so even the most familiar flavours taste like the best possible versions of themselves.
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