Born and raised in Russia, Matlock’s Perfect Peaks Patisserie founder Anastasia Sarycheva swapped life working in the oil and gas industry for life in the UK with husband Martin and their three sons. It was one day scrolling through social media, unsure of what her next move might be, that she spotted beautiful cakes and yearned to make them herself. Now, through her home-baking business, she specialises in French desserts such as macarons, mousse cakes, tarts and more. Here she reveals for food loves. Instagram @perfect_peaks_patisserie.
First dish or bake you learned to cook?
First dish: Fried eggs, I think I was around six.
First bake: When I was nine to 11 years old, I liked to bake zebra cake (something similar to marble cake here) and meringue kisses, which were always a fail, now I learned why.
Most vivid childhood food memory?
Sunday morning, I am still in my bed, I can hear my mum in the kitchen and that lovely smell of freshly baked crepes. I liked them with sour cream. I keep this tradition in our family making crepes on Sunday. My kids prefer them with something sweet though.
Most memorable meal out?
Date night with my then husband-to be in one small restaurant in Barbados – ambience, food, we always remember a pan-fried flying fish with grilled capers. We tried to replicate it at home but failed.
From recent visits, it would be Purnells in Birmingham. Amazing complex flavours of salty, smoky and sweet. And not just flavours, the visual execution too – so good!
Favourite ingredient?
It has to be chocolate; the possibilities are endless.
Your go-to snack?
Apple.
If you weren't running Perfect Peaks Patisserie, what would you be doing?
I honestly don’t know. I thought of returning to the oil and gas industry, but I doubt it would have ever happened.
Your dream dinner guest?
Ryan Gosling. Do I really need to explain why?
What's your guilty food pleasure?
Cheese – I love cheese, any kind, with champagne!
Who are your Derbyshire food and drink heroes?
Lisa Bridge from The Rhubarb Kitchen – the most kind and generous person. I am very happy our paths crossed.
A place you love to eat?
For breakfast it would be 4 eyes Bakery at Batch House in Chesterfield; lunch would be Riverside Kitchen at David Mellor; for family outings we like The Bull I’ Th’ Thorn Pub, they make the best pizzas there with a real Italian chef and pizza oven; for a drink, the Red Lion at the Peak Edge Hotel, especially in winter when the fire is on; and for something a bit more, Fischer’s Baslow Hall.
A career highlight?
It’s the little things for me. It’s always a highlight when I get positive feedback that my macarons and cakes are the best they have ever tasted.
What's next?
I would like to open my little macaron shop and a studio for baking classes.
My favourite bake
Macaron is a biscuit made from egg whites, almond flour, sugar and sandwiched together with some filling like chocolate ganache, jam or buttercream. In my macarons I prefer using ganache and very often I add fruit, nut or caramel centre, which gives an extra punch of flavour. My macarons also contain a bit less sugar than classic ones, which make them less sweet and helps the other flavours to be more pronounced. I don’t use any food flavourings and never sacrifice quality over quantity. Using good, fresh ingredients is my main goal in achieving those perfect flavours. These macarons were made for a bridal photoshoot arranged by amazing Laura and Ellie from Two Oak Events.
