The Sweetest Feeling
Discover the sweet world of Patisserie TJ Pattinson: a journey through fluffy cinnabiscoff buns and elegant passion fruit tarts.
Can you give us an introduction to Patisserie TJ Pattinson?
My name is Tuleen Jayne, but I prefer to be called TJ. I was born in Zimbabwe and later moved to Poole when I was 17. Over the past 16 years, I've developed expertise in patisserie and built a successful career in the hospitality industry. During the lockdown, I indulged my passion for baking and sold buns, tarts, and brownies for fun. This led to an opportunity to supply Little Perth, which I seized as the start of my journey as Patisserie TJ Pattinson.
As I returned to full-time hotel work, I continued to supply and was frequently approached to do so. However, the summer of 2021 was physically and mentally demanding for any chef re-entering the industry. I spent the next year and a half growing my brand until I reached a point of burnout and had to make a tough decision. I chose to fully commit to my brand, knowing that not making a decision was the greater risk.
I was determined to keep building and improving my brand. My aim was to continue supplying, create a website for luxury, high-end patisserie for local delivery, and push my brand to reach its full potential and beyond. By the end of March 2022, I became fully self-employed.
We’d love to know your story. Can you give us a bit of background on your career and some of the milestones so far?
I began my culinary journey with a 5-year part-time training program at Bournemouth & Poole College in 2003. My first job as a Comis Chef was at Sandbanks Hotel in 2006, where I honed my pastry skills. Over the next few years, I took on various chef roles, including the opening of Hotel du Vin Poole in 2008 and Chewton Glen in 2009. In 2011, I joined Haskins Garden Centre, but my thirst for a new challenge took me to London in 2012.
In London, I worked at Harrods and was promoted twice in three years. During this time, I was given the opportunity to support a team at the Junior Bakeoff semi-finals, which were filmed in our kitchen. I also received training at the Cacao Barry Chocolate Academy in Paris and had the honour of working with Development Chef Chris Mackett on Tom Kerridge's desserts for the Food Hall. I highly recommend London to anyone starting their culinary career as it is a city that is rich in life, character, and opportunities for growth.
In 2015, I returned to Poole as the Head of Pastry at The Connaught Hotel Bournemouth. After three and a half years at The Haven Hotel in Sandbanks as the Head of Pastry, I made the decision to fully focus on my business. This is just the start, and there are exciting plans in the works for the future, so stay tuned!
What lessons and insights from your career did you bring with you when setting up your own patisserie?
Work-life balance and burnout are two important topics for me. My goal is to create a stable work schedule that allows me to have time off to spend with family and avoid burnouts. In the past, I suffered from burnouts at least once or twice a year, which left me feeling exhausted and questioning my career. Now, I'm striving for a work-life balance that is integrated into every aspect of my business.
Thanks to the steady growth of my business, I am able to better manage my stress and control the pressure I take on. I have built a strong support system in the industry, from suppliers to colleagues and clients, which is especially important now that I am working alone.
Having worked in high-end establishments, I have been exposed to many techniques and want to bring that experience to my patisserie business. My goal is to create a high-end patisserie that is luxurious, simple, with incredible flavours, elegant, and visually appealing, while also being affordable.
Website → patisserietjpattinson.co.uk
Instagram → @patisserietjpattinson
